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