Holes/craters in Detroit under carriage

[couch]

Does anyone know how I can reduce the size or amount of these holes on the bottom of my Detroit/Sicilian pizza? 

I'm happy with my dough right now but can't figure out what's going on here.  Maybe over proofing?  Any tips would be great!


For the dough/process:
Mixed and fermented the dough the day before.
100% KABF
70% water
20% sourdough starter
3% olive oil
2% salt

• Mix, ferment at room temp until double, shaped, put it in the pan and into the fridge over night
• Took it out of the fridge, let it temp and proof for ~ 2.5 hours (came to room temp and grew a bit)
• Dimpled and stretched into pan, let proof for another 2.5 hours until increased in size in the pan.
• baked in my home oven, no pizza stone/steel
• 500f for ten minutes with just cheese.   Add toppings for 5-8 more min 

[gcpizza]

Does anyone know how I can reduce the size or amount of these holes on the bottom of my Detroit/Sicilian pizza?

I'm happy with my dough right now but can't figure out what's going on here.  Maybe over proofing?  Any tips would be great!


For the dough/process:
Mixed and fermented the dough the day before.
100% KABF
70% water
20% sourdough starter
3% olive oil
2% salt

• Mix, ferment at room temp until double, shaped, put it in the pan and into the fridge over night
• Took it out of the fridge, let it temp and proof for ~ 2.5 hours (came to room temp and grew a bit)
• Dimpled and stretched into pan, let proof for another 2.5 hours until increased in size in the pan.
• baked in my home oven, no pizza stone/steel
• 500f for ten minutes with just cheese.  Add toppings for 5-8 more min

Most people ask how to get that type of crust 😉.

Lower your hydration.

[Yuvalvv]

Lovely undercarriage!

These are bubbles that form during baking (obviously), "lifting" the dough. To reduce this, try the following:

• Make sure there are no thin spots, as these are more likely to form bubbles. Thin areas allow steam to escape more easily and tend to concentrate it, creating bubbles.
• As you stretch the dough, (gently) "dock" the dough to the pan with your fingers as much as possible. This helps prevent small air pockets from getting trapped under the crust, which could later expand into bubbles.
• As gcpizza suggested, reducing the dough's hydration will decrease steam, making bubble formation less likely.

[Decoy205]

When putting the dough in the pan for proofing use the top of the dough ball as the bottom and the bottom as the top.  

[Michael Scott]

Does anyone know how I can reduce the size or amount of these holes on the bottom of my Detroit/Sicilian pizza?

I'm happy with my dough right now but can't figure out what's going on here.  Maybe over proofing?  Any tips would be great!


For the dough/process:
Mixed and fermented the dough the day before.
100% KABF
70% water
20% sourdough starter
3% olive oil
2% salt

• Mix, ferment at room temp until double, shaped, put it in the pan and into the fridge over night
• Took it out of the fridge, let it temp and proof for ~ 2.5 hours (came to room temp and grew a bit)
• Dimpled and stretched into pan, let proof for another 2.5 hours until increased in size in the pan.
• baked in my home oven, no pizza stone/steel
• 500f for ten minutes with just cheese.  Add toppings for 5-8 more min

I aim for those bubbles.... Reduce hydration and bulk rise should take care of it.