Where are my bubbles?!?!

[cjpizza]

Hello,
I'm hoping someone can help me get some crust bubble/cornicione in my pizza.  I'm using Caputo 00 pizza flour and think I've built up decent dough handling technique.  What's going wrong?  I'm not getting any bubbles in the crust!  Is it not possible to get the bubbles in a standard oven?  That's what we've got....
Thanks for any help you can provide,
CJ

[ERASMO]

cj

I have the same problem.  I am using a high hydration tipo 00 flour VPN recipe and also do not get that traditional puff in my wood fired oven.  I hope to see some good suggestions.

[canadianbacon]

I can't help you with too much as I don't have access to that type of flour, perhaps try a recipe with regular flour that you have around
and see if you can get the bubbles happening.

I use 550 degrees F for my home oven, just a regular oven.

I use regular flour.

I let me dough ferment overnight in the fridge, and use it the next evening.

I get lots of bubbles, and you should also.  I'll stop there, as I have no knowledge using that special flour.

Hello,
I'm hoping someone can help me get some crust bubble/cornicione in my pizza.  I'm using Caputo 00 pizza flour and think I've built up decent dough handling technique.  What's going wrong?  I'm not getting any bubbles in the crust!  Is it not possible to get the bubbles in a standard oven?  That's what we've got....
Thanks for any help you can provide,
CJ

[cjpizza]

I can't help you with too much as I don't have access to that type of flour, perhaps try a recipe with regular flour that you have around
and see if you can get the bubbles happening.

I use 550 degrees F for my home oven, just a regular oven.

I use regular flour.

I let me dough ferment overnight in the fridge, and use it the next evening.

I get lots of bubbles, and you should also.  I'll stop there, as I have no knowledge using that special flour.

Canadianbacon,
Before I got the Caputo flour, I used normal flour and did not get crust bubbles with it either, so I don't think it's the flour.  I'm baking as hot as my oven will go: 550 degrees.  I get the same lack of bubbles whether I let the dough rise until doubled (1-2 hours), form it into balls, let it rise another 1-2 hours and use immediately, or if I put the formed balls into the fridge for 24 hours before use.  Am I not using enough yeast?  The recipe I've been using calls for 3g active dry yeast, 500g Caputo tipo 00 flour, 325g water, and 10g salt.  I've used a very similar recipe with AP flour mixed with some cake flour and the results in terms of bubbles were very, very similar. 
Thanks for any additional input you can provide!
CJ

[cjpizza]

cj

I have the same problem.  I am using a high hydration tipo 00 flour VPN recipe and also do not get that traditional puff in my wood fired oven.  I hope to see some good suggestions.

Hi ERASMO,
Are you using a pizza stone?  I don't have one yet.  I was hoping that the stone might help but fear I will be disappointed yet again!
CJ

[widespreadpizza]

ERASAMO,  How hot is your stone surfaces before cooking?   and CJ are you cooking on a pan or screen?  -marc

[cjpizza]

ERASAMO,  How hot is your stone surfaces before cooking?   and CJ are you cooking on a pan or screen?  -marc

ERASAMO,
I heat my oven to 550 and put the pizza on a cookie sheet (the sheet is room temp).  I normally start it on the bottom of the oven for 4 minutes and move it to the top, switching to broil, for 2 minutes.  Would love to hear your suggestions on getting the oven hotter and cooking faster.  Is the low oven temp what's causing the cornicione not to form?  When I do get a few bubbles, there are in the sauce/topping area, not the crust.

I plan to order a pizza stone, but it will take a while to get here; I'm currently assigned overseas in Egypt.  I've seen many complaints on amazon about them breaking in shipment, but hopefully my luck will be good.

Thanks for your help,
CJ

[heru laksana]

Dear friends,
I send picture of making Pizzadough.
Heru.

[JConk007]

room temp at least 12 hrs before fridge and at least 2+ hrs room temp before baking. Oh  and 800 degrees ?  Thats when I get the puff! any other thoughts.
john

[ThunderStik]

It could be in the handling technique. Also, I have always used a stone and never had pie without the bubbles. I would say get a peel and use a hot stone for starters.

[anton-luigi]

The bubbling within the crust comes from the moisture escaping during the cooking process.  NOT from the yeast used,  or from the dough handling for the most part.  You need to cook on a stone that is preheated to oven temp for about an hour before loading the pizza onto it.  You will get your bubbling if you do this.

[Bill/SFNM]

The bubbling within the crust comes from the moisture escaping during the cooking process. 

Some of the bubbling can be attributed to the thermal expansion of trapped gas that was a byproduct of yeast metabolism. These bubbles can also help trap some of the escaping moisture. This component of the rise is affected by handling. Use of a rolling pin, for example, can dramatically reduce the size and number of bubbles.

[Marco Polo]

How much dough are you using to make your pizza?  Too little dough will not create the "puff" around the edge.  As a rule I have found 250g per a dough ball to be the ideal weight.