I have been wondering for awhile why at certain times bubbles only appear in the last 30 seconds of cooking (we use a 7 min belt).
I know the younger the dough is, or colder it is the bubbles tend to appear about halfway thru, but i can not figure out why bubbles would appear right at the end as the pizza is browning up.
I know the younger the dough is, or colder it is the bubbles tend to appear about halfway thru, but i can not figure out why bubbles would appear right at the end as the pizza is browning up.
Last edited: