We make our own pizza dough, and use a variety of recipes - foccia style,
thin crust, and most recently, a very yummy one from the KA catalog. Now,
long ago, we learned it was better to bake the dough for a few minutes,
take out and then top. But usually, when we do this, the dough puffs up
quite a bit. The last one we did basically came out like a basketball!
Normally, in the past, I have sliced open the dough to make it go flat,
then top and bake. Now I realize that is probably letting in some of the
moisture that effects the dough when we bake it, somewhat defeating the
pre-bake.
Is there some trick to baking it so that it doesn't puff up? Any
suggestions appreciated!