Docking the crust before baking would help solve your problem...
Jake wrote:
> I have a good pizza crust recipe that makes a nice thin and crispy
> crust. Before putting on the sauce and the toppings, I cook the crust
> for five minutes on a pizza stone that has been preheated at 450 degrees
> so that it will not get soggy. However, as it cooks big bubbles arise
> in the crust so that it is very bumpy and hard to get sauce to stay on.
> Any suggestions?