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?
- CBLv 75 months ago
I don't consider air pockets a problem - I like them in pizza.
- MOZLv 75 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.Source(s): https://www.youtube.com/watch?v=h9GijkAKeCw https://www.crustkingdom.com/pizza-dough-rising-to...
- Nikki PLv 75 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