Many people would die
to get bubbles like that.
To analyze your situation, it might help to know what the potential causes are. I have stated them before elsewhere but I will repeat them here for convenience. Usually, the main causes of bubbling are 1) underfermentation or overfermentation of the dough (with underfermentation being the more common); 2) using dough that is too cold at the time of shaping; 3) using too little or too much yeast (with too much being more common): 4) using incorrect or insufficient docking; and 5) using an oven temperature that is too high, or some other oven-related problem. Of course, any combination of these will also produce the tendency to bubbling. And some dough formulations are just more prone to bubbling than others.
In your case, I think we can immediately rule out reasons 2 and 4 since you used only room-temperature fermentation and you did not use a docking tool. Among the remaining possibilities, I would tend to put my finger on reason 3, too much yeast. I estimate that the amount of ADY you used, 2 t., is around 1.5% by weight of flour. That is quite high. Most Neapolitan dough formulations call for very little yeast coupled with a long room-temperature fermentation. If you are using the Caputo 00 Pizzeria flour, rather than the Caputo Extra Blue, you should be able to use a much smaller amount of yeast and a much longer room temperature fermentation, up to a total of about 8-12 hours. That combination should not only develop better flavor in the finished crust but the crust will have a better texture and be less prone to bubbling, even in a high-temperature oven such as you are using. If you are using the Caputo Extra Blu, the fermentation period should be much shorter, maybe 3-5 hours at room temperature, because that is the application for which the flour was formulated. Again, you don’t need as much yeast as you used.
I think I would cut the ADY back to about 0.4%, which is a bit more than 1/2 t. I previously suggested to GERRY that the amount of water also be scaled back. This should also reduce the rate of fermentation (a high hydration dough ferments faster than a low hydration dough), and yield a less porous crumb. I ran the numbers based on the 0.4% ADY through the new Dough Calculating Tool at http://www.pizzamaking.com/dough_calculator.html
, using 0.0657 for the thickness factor and, for four dough balls, I got the following:
Flour (100%): 502.67 g | 17.73 oz | 1.11 lbs
Water (65%): 326.73 g | 11.52 oz | 0.72 lbs
Oil (0%): 0 g | 0 oz | 0 lbs | 0 tsp | 0 tbsp
Salt (2.23%): 11.21 g | 0.4 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp
ADY (.4%): 2.01 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
Sugar (0%): 0 g | 0 oz | 0 lbs | 0 tsp | 0 tbsp
Total (167.63%): 842.62 g | 29.72 oz | 1.86 lbs
Single Ball: 210.65 g | 7.43 oz | 0.46 lbs.
This formulation assumes 65% hydration. We can change the number easily depending on what kind of flour you actually used. In fact, with the new dough calculating tool, you should now be able to do the number crunching yourself. I will, of course, help if you need it.