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Nico asked in Food & DrinkCooking & Recipes · 5 months ago

Anybody ever have problems with air pockets in their pizza dough after cold-proofing almost 3 days and re-balling hours before ready to bake?

3 Answers

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  • CB
    Lv 7
    5 months ago

    I don't consider air pockets a problem - I like them in pizza.

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  • MOZ
    Lv 7
    5 months ago

    You are supposed to "dock" your dough before topping and baking.

    After you have it the shape you want it, take a fork and stab it where you are going to be putting toppings and don't want pockets. The rim is up to you.

    The docking will prevent pockets.

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  • 5 months ago

    Just deflate as you press/stretch out the dough. If there are lots of air pockets use a knife to slice into them.

    I kinda like the air pockets

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