Pizza dough warts....

dougcrann · April 2016

Just had a pizza on the Egg. Sadly my wifes phone,didn't save the pictures. Ernestina made the dough using "The Easiest Pizza You'll Ever Make"...from the King Arthur site. CI plate setter legs down with the feet that Green Egg used to sell on top of it, pizza stone on top of that. Egg was at 650* for half an hour or so prior to putting the pizza on. Pizza was good...but while it was cooking it grew a very large looking wart....I happened to get the 2 slices where this air bubble formed. Any suggestions on how to stop the wary from forming would be appreciated...

Focker · April 2016

Dock it with a fork, or you could spring for the dock roller.

Chubbs · April 2016

I use a fork over the entire dough before saucing. While cooking if bubble forms I pinch it

dougcrann · April 2016

Just have never had this happen.

bhedges1987 · April 2016

I love the bubbles in my pizza. Always have for some reason. The first slice I always take.

dougcrann · April 2016

Focker said:

Dock it with a fork, or you could spring for the dock roller.

Dock roller?

Focker · April 2016

Yes.

http://www.amazon.com/gp/aw/d/B00VRTHQBE/ref=psdcmw_678524011_t1_B000ZNPRJ6

http://www.amazon.com/Ateco-1357-Dough-Docker/dp/B000ZNPRJ6

In regards to pizza, warts are actually a good thing.

dougcrann · April 2016

Focker said:

Yes.

http://www.amazon.com/gp/aw/d/B00VRTHQBE/ref=psdcmw_678524011_t1_B000ZNPRJ6

http://www.amazon.com/Ateco-1357-Dough-Docker/dp/B000ZNPRJ6

In regards to pizza, warts are actually a good thing.

Thanks

finster · April 2016

Poke with a knife and give a fresh sprinkle of cheese.

Toxarch · April 2016

The warts are air pockets in or under the dough. Pop them early if you see them. I just use my finger tips to massage the dough gently and pop the bubbles before saucing.

westernbbq · April 2016

roll the dough before you put it on grill- this pops a lot of the tiny bubbles which can grow into larger bubbles on the grill. also, consider using a little less hydration in the dough making process as the steam in the dough from all the water causes the bubbly-ness expansion to occur. it's combined with yeast but the steam is what makes those bubbles really expand big.

also, consider letting the dough rest less and rise for a shorter time- less gluten will result in a less airy crust and fewer bubbles

popping them with a fork works too...

Skiddymarker · April 2016

Most bubbles appear around the edges in my experience. The stone seems hotter and the dough springs more as there are usually less toppings, unless you are an edge to edge pie maker. Dock the edges and let the bubbles develop in the centre.
As noted above by @westernbbq - rolling removes most of the air, more like a NY crust. Some folk, like @bhedges1987prefer to get bubbles.

Pizza dough warts....

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