Huge bubbles when cook my pizza in teglia

[chicoadrian]

I made the dough with 50% of poolish, 75% hydration. When it starts to cook, huge air bubbles start to grow in the pizza, pushing the dough away from the surface of the tegila, creating a kind of hole in it, as seen in the photo.
Could someone tell me how to solve this problem?

[soler]

Just spread a glass of water all over the surface before you put the pizza in the oven.
I suppose this happens only when you cook pizza without toppings.

[nanometric]

I made the dough with 50% of poolish, 75% hydration. When it starts to cook, huge air bubbles start to grow in the pizza, pushing the dough away from the surface of the tegila, creating a kind of hole in it, as seen in the photo.
Could someone tell me how to solve this problem?

This is caused by air getting trapped between the pan and the dough. You can raise the dough to release the air, taking care not to create new pockets when lowering the dough back into place. Larger air pockets can sometimes be popped from above without lifting the dough. To do this, I pinch the top of the pocket using thumb+forefinger on both hands and pull apart until the pocket breaks.

Naturally, you don't want to pop the good bubbles!  :-)

[Pizza_Not_War]

Interesting dark round circle on bottom, what is your heat source?

[mmille24]

Are you overfermented?

[TXCraig1]

This is caused by air getting trapped between the pan and the dough. You can raise the dough to release the air, taking care not to create new pockets when lowering the dough back into place. Larger air pockets can sometimes be popped from above without lifting the dough. To do this, I pinch the top of the pocket using thumb+forefinger on both hands and pull apart until the pocket breaks.

Naturally, you don't want to pop the good bubbles!  :-)

It's a combination of that and weak/thin areas of the dough. The expanding air and steam will take the path of least resistance - either under the dough to the edge of the pan where it can escape or into a growing bubble where the dough is weak or thin.

[chicoadrian]

Interesting dark round circle on bottom, what is your heat source?

Electric oven. The pan was placed on the bottom of this.