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Re: Bubbling Dough

From the WFO board

Posted by Dutch

In Reply to: Bubbling Dough posted by Craig Gambetta

I am a New Yorker and the bubbling is good near the crust. Our dough and the dough of many great pizzas so bubble a bit at the outer edge.

Galen is right that docking the dough and then slapping it from palm to palm before tossing will remove air from the dough from under where the toppings will be.
All the best!

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