Pizza crust with bubbles
What does docking mean ?
chembake wrote:
> 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?
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