I know lots of bakers who would give a metaphorical left arm to be able to
consistently produce big bubbles - I make my pizza's from an adaptation of
Reinhart's Focaaccia - very bubbly , very rustic, absolutely adored by
everybody once they get over the uneven humped surface.
But taste is individual and if I'm making pizza for an unknown audience I
use Carol Field's recipe for Pizza Napoletana. Thin, crisp, small bubbled,
very good handling dough. If you haven't got the book (The Italian Baker)
and you want the recipe I'll post it to the list or to you privately if
you'd prefer.
John