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  • #1 by renchero on 11 Jan 2020
  • Hey all,

    Take a look at the crust on this pizza. See those little bubbles?  How do you get those?  Do you spread an oil or butter or something on the crust before putting it in the oven?

    https://www.instagram.com/p/B7JxdwGhZRx/?igshid=1tm1swlhn6a8
  • #2 by The Dough Doctor on 11 Jan 2020
  • Thank you for the picture, those aren't the tiny bubbles I was at first thinking of but those are the result of baking at a very high temperature, above 850F.
    Tom Lehmann/The Dough Doctor
  • #3 by renchero on 11 Jan 2020
  • When I bake I donít get those little tiny bubbles. I mean I get bubbles that char but not those little almost transparent bubbles.

    And I do bake at the 850 F mark in WFO.
  • #4 by ryanlally on 13 Jan 2020
  • I got them by using a sourdough starter and at a high temperature - 480degrees. Got them with fresh yeast but not as pronounced and after a long fermentation time
  • #5 by renchero on 13 Jan 2020
  • Hmm. Well I will have to try making my Neapolitan dough with sourdough and get as high a temp as possible. Thanks for the info!
  • #6 by Guppy on 13 Jan 2020
  • I've gotten bubbles like this when I do CF, not so much with RT doughs.
  • #7 by Pete-zza on 13 Jan 2020
  • When I bake I donít get those little tiny bubbles. I mean I get bubbles that char but not those little almost transparent bubbles.

    renchero,

    By any chance, are you referring to what are often called microblisters?

    Peter
  • #8 by renchero on 13 Jan 2020
  • Ahh. Yes. That sounds like what Iím asking about. I didnít know what those were called. But yes! Almost transparent. Very small.
  • #9 by Chicago Bob on 14 Jan 2020
  • The pic you supplied is not micro blisters.... It is small loepording as member Ryan knowing suggested.   :chef:

    Good day!   :pizza:
  • #10 by renchero on 14 Jan 2020
  • Zoom in closer on that pic.  I'm not talking about the leoparding.  haha.  That I know.  But zoom in and look to the sides of the leoparding spots and you'll see micro bubbles, microblisters is the perfect description for those.  Actually, now that I know what the name of those are, I'll search that!  :)
  • #11 by Pete-zza on 14 Jan 2020
  • Zoom in closer on that pic.  I'm not talking about the leoparding.  haha.  That I know.  But zoom in and look to the sides of the leoparding spots and you'll see micro bubbles, microblisters is the perfect description for those.  Actually, now that I know what the name of those are, I'll search that!  :)
    ranchero,

    The subject of blistering (including microblisters) is one that I spent a lot of time researching and writing about. So, if you are interested, you might want to take a look at the following post and the links contained therein:

    Reply 103 at https://www.pizzamaking.com/forum/index.php?topic=7740.msg464299;topicseen#msg464299

    The photo you showed appears to be for a Neapolitan style pizza. Whether it would have microblisters would depend to a large degree on how the dough was made and also the bake temperature as Tom noted.

    Peter

  • #12 by renchero on 14 Jan 2020
  • Thank you Peter!  You saved me so much searching time.  I will delve into that thread now.  Very much appreciated!
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