Bread-Bakers v102.n054.7

Hi Robert,

The answer to your bubble dilemma is to "Dock" the crust before you 
pre-bake it.  Docking means to take a fork and punch a bunch of holes in 
it.  The holes will seal up as the dough expands in the oven but will let 
enough gas leak out so that your crust won't bubble.  Be sure to leave 
an  undocked rim on the perimeter of your crust.  That part will expand 
forming an edge to prevent the toppings from running off.

Happy Pizza Baking,
Don Bischoff