Excessive yeast is another reason often given for bubbling, and you are correct that I tend to use small amounts of yeast, but when I have increased the yeast by twice or triple my normal amount I have not gotten the bubbling. Also, for doughboy's dough recipe, presented above, I calculated that he was using 1.64% IDY, along with just under 65% hydration, and he says he is not getting bubbling. On the other hand, doughboy was letting the dough double in volume at room temperature before punching down, dividing and refrigerating (for about 24 hours), following which he let the dough come to room temperature for about 3 hours, but punching down the dough one hour before shaping. Would this dough management regimen destroy or reduce the possibility of getting the bubbles he so cherishes?
Also, as noted previously, by my calculation doughboy is using 13.55 ounce dough balls to make 14" and 16" pizzas. I think it would be difficult to stretch that small amount of dough out to 14"-16" and have a sizable rim to do much with, possibly including getting a lot of bubbles. I've never made such thin pizzas, especially the 16" size, using such a small amount of dough so there may be some issues of oven thermodynamics that have eluded me.