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Author Topic: What causes these types of bubbles?!  (Read 3246 times)

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Offline TXCraig1

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Re: What causes these types of bubbles?!
« Reply #20 on: April 10, 2017, 12:40:49 PM »
Why would a rolling pin be any more gentle than how they stretch at Patsy's or John's?

I don't think it is. I think it's more damaging to the dough which is why I think you tend to get more of the big bubbles. 
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Dutchgirl

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Re: What causes these types of bubbles?!
« Reply #21 on: April 16, 2017, 11:32:02 AM »
Right now baking a pizza....
I don't see dough hydration mentioned. Which is what causes bubbles in mine, aside from baking at 475 ish. (highest as my oven will go)
Sourdough base with dough hydration 70%
« Last Edit: April 16, 2017, 11:33:43 AM by Dutchgirl »

Offline baceki

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Re: What causes these types of bubbles?!
« Reply #22 on: February 25, 2019, 12:17:31 PM »

Offline QwertyJuan

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Re: What causes these types of bubbles?!
« Reply #23 on: February 25, 2019, 08:20:58 PM »

Offline instafun365

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Re: What causes these types of bubbles?!
« Reply #24 on: April 16, 2019, 04:20:12 AM »
Hans,

I used to think the dough was very thin, but I don't think it's as thin as I originally thought. Here is an excellent video of the pie being made...even in the title picture the dough doesn't look all that thin on the edge...



Do you know which company provides an oven like that?

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