Found this at:http://www.bigdaveostrander.com/ask/askdavePF.htm#PuffyDough
Q. I'm just taking over existing business. We want to make an adjustment to the dough. Any suggestions for making it less puffy and more crisp?
- Neil Heiman, SO-DOugh Pizza, Seattle, WA
A. Generally Puffy Dough is caused by over proofing. Proofing is what happens from the time the dough comes out of the mixer till it goes in the oven. Puffy is caused from the chemical reaction between sugar and yeast. Yeast feeds on the available sugar, and proteins in the flour, and produces carbon dioxide. That gas (CO2) makes all of the little bubbles that give the dough a rise when it hits the heat of the oven. This is called oven spring and has been popularized by the DiGorno Pizza TV adds. A great recipe for crispy, sometimes called cracker crust, goes like this.
Ingredients (25# Batch)
20# High-Gluten Flour
8# Water 70 degrees F
1 oz. Active Dry Yeast
3 oz. Sugar
10 oz. Salt
6.5 oz. Vegetable Oil
3.5 oz. Egg Whites
Add everything but flour, oil and eggs in mixing bowl. Let dry ingredients dissolve. Stir and add all other ingredients.
This is a very stiff dough. After mixing let relax for 3-4 hours, in bulk. Or refrigerate overnight.
A dough roller is needed for this dough and to avoid bubbling this dough must be perforated with a docker after rolling.
If this is the desired dough you're looking for we did good! If you simply want to reduce your dough less puffy try reducing the amount of yeast your using in half and storing your dough at less than 36 degrees. Another tip is cooling your water temperature to 70 degrees. Less yeast, heat, = less gas.
Last Tip: Bake at lower temperature for longer time, this tends to dry out the crust and gives a crispier texture.