Bubble Up Pizza (Biscuit Dough Pizza) - Easy pizza recipe! (2024)

FAQs

How to make your pizza dough bubble? ›

To get those hollow bubbles you're looking for, make sure you're not pressing all of the air out of the dough as you roll it out. Never use a rolling pin, which will flatten all those pockets; instead, use your hands and fingertips to stretch and gently press the dough into a round.

The difference between the two is ingredients. In bread-style pizza dough, yeast is the leavener. In biscuit dough, it's baking soda and/or baking powder. There's butter in biscuit dough, and olive oil in pizza dough.

Bubbles result from natural and necessary processes involved in making crusts — fermentation and temperature. Sugar and yeast ferment, trapping carbon dioxide and moisture in the dough that expands when heated and causes bubbles of various sizes.

Consider increasing the hydration of your dough

When water is met with high heat, it converts to steam. The steam will then try to escape, causing the crust to puff up. Dough hydration will vary between recipes. For a classic Neapolitan pizza, it ranges between 55-62%.

When dough puffs up, it's because there are air bubbles trapped within it and with nowhere to go, the dough is forced to puff. Docking the dough gives this air room to escape and so, it doesn't stay in the crust. Many restaurant owners think they can't dock their frozen pizza dough, since it is frozen.

Under-proofed pizza dough is a shade of white that closely resembles the color of a frozen dough ball.

we call them micro blisters. when the dough is properly proofed, properly fermented, get these little bubbles on the crust, it's the yeast trying to come out. and what gives the pizza that, like, crispy, crunchy goodness.

So, what have we learned about how to get air bubbles in pizza dough? Three main factors contribute to an aerated crust: the type of flour, the way you roll or stretch the dough, and the temperature of your oven.

Did you know the protein and sugars in milk actually help strengthen pizza dough while baking and create a beautiful, golden-brown crust? Try it for yourself!

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

Do you put flour or water first in pizza dough? ›

This obviously affects how the dough feels and performs after the mixing process. A much better approach is to put the water in the mixing bowl first. If you want to, go ahead and add the salt and sugar to the water in the bowl (no need to stir or whisk), then add the flour and the yeast and begin mixing.

Between stretches and folds you probably need to leave the dough a minimum of an hour, to allow time for the bubbles to grow bigger and new ones to emerge. You might want to allow 60-90 minutes after the dough has been mixed before doing the first one, then perhaps 2-3 more times spaced about an hour apart.

the second tip is to increase your hydration. more water in the dough helps it become lighter. now, if you have never stretched pizza dough before, you wouldn't want to jump straight into a 70% hydration dough. you should increase it a little at a time until you're comfortable.

Pizza dough needs time to relax and rise, but you don't want it to over-rise. That's where aeration comes in. You introduce air without overworking the gluten by shaking or folding the dough. This makes for a more relaxed dough yielding a light and airy crust.