I'm new to the pizza game and I've started experimenting with NY style.
I've been using Tom Lehmann's dough pizza dough recipe (unmodified) with 48hr CF.
When I go to stretch out the dough after proofing I find that I have a hard time dealing with gas bubbles when I am forming the rim. This leads to an uneven edge because some parts are of the rim go flat after the trapped bubbles deflate.
I can't figure out if I should be degassing the dough, if this happens because of the way I stretch the dough (my technique is based on this video), or something else!