There are a lot of good topics regarding dough bubbles, preparing and properly proofing dough. What I’m wondering, the problem we’re experiencing, is that we have significantly more issues with bubbly pizza when using no sauce, bbq sauce, buffalo sauce or our white sauce as compared to our marinara sauce. We wind up having to remake our no sauce, bbq/buffalo sauce and white sauce pizzas due to bubbles significantly more frequently than we do any of our pizzas with marinara sauce.
All the other sauces we use are lighter, and we use less of those sauces on each pizza than we do with our marinara sauce. Could this be due to lighter weight on the pizza? Or lack of oil in any of the variety sauces we use? (There is a little bit of oil in our marinara sauce). Or is there something else entirely we’re missing?
All the other sauces we use are lighter, and we use less of those sauces on each pizza than we do with our marinara sauce. Could this be due to lighter weight on the pizza? Or lack of oil in any of the variety sauces we use? (There is a little bit of oil in our marinara sauce). Or is there something else entirely we’re missing?
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