Hi Tom. We experience bubbles in middle of our pizzas while they're baking, and we have to pop them constantly. What are we doing wrong? is it too much yeast, proofing issues, normal? We're also trying to accomplish a pan pizza dough that is lighter, buttery and crispy. What would you recommend? Our recipe is basic (flour, yeast, water, oil, salt and sugar) and we bake at 450 for 8 minutes. We tried adding butter and more yeast in place of oil but it didn't really change at all. We use 1 pound of fresh yeast for a 50lb batch. Thanks for your help!