air pockets between pizza crust and pan using conveyer oven

Discussion in 'FAQs/Help' started by mpass, Mar 1, 2017.

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why am i getting an air pocket/white spot between pizza dough and pan. using conveyer oven

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  1. mpass

    mpass New Member

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    I m using a conveyer oven xlt. All fingers open at bottom, only two open on top.. dough temperature of dough after mix is between 70/75 dig
    After that it goes in the fridge for a day or two.. dough skin is stretched on a black anodized pan .on the pan we apply mfb shortening( looks like Crisco). It gets cooked in conveyer oven at 435 dig for 9 min.
    Halfway the cooking process. A big air pocket appears between the pizza dough and the pan . it also leaves a huge white spot and nearly impossible to fix.

    Any ideas on how to fix this... muchappreciated
     
  2. durbancic

    durbancic Active Member

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    Are you docking the pizzas? Not docking the pizzas will cause bubbles.