Can you share your dough formula/recipe along with how you bake your pizzas with me?
If you are not cold fermenting the dough at least 24-hours this might also be a cause for the excessive dough bubbling. After mixing I like to form the dough into individual balls, and take them immediately to the fridge where they are allowed to ferment under refrigeration for at least 24-hours, but 48-hours is better in my opinion. Then remove the dough from the fridge, allow it to temper AT room temperature for 2 to 3-hours, then open the dough ball(s) into pizza skins, dress and bake. This generally produces a minimum of bubbling from a dough management standpoint, but the underlying cause might be something different possibly related to formulation of baking.
Tom Lehmann/The Dough Doctor