pizza dough

Why do you hope it's flat?  When my crust bubbles up I call it success. 

Are you making very thick crust?  Is that why you're parbaking the dough first?  When I make my dough I roll it out as thinly as possible, put on my toppings and then put it in a 550 oven.  It cooks up in less than 10min.  Bubbling up is good.  It means the dough is relaxed and the yeast is active.

 

Take a fork and poke holes in your crust before baking it.

 

I've had the same thing happen with dough I got from our local grocery store (it's refrigerated and just needs to come to room temp). Sometimes it bubbles, sometimes it doesn't. I've not figure out if there is a reason for it yet, but I suspect the various ovens I've cooked in have something to do with it. Have you tried using a pizza stone? Is your oven convection or non?

 

I'm a pizza junkie too but I only buy organic ingredients.  Have found King Arthur's flour is amazing and I add a bit of 00 semolina to the dough which makes it amazing.  It's hard to find 00 flour at the store.  I also find that fresh yeast makes a big difference in texture and flavor though I don't know why.  Our pizza ends up costing us way more than delivery ever would but organic ingredients, real fresh mozzarella, and home made sauce from my frozen roasted fresh tomatoes are worth it.

 

You need to roll or toss your dough out so that its thinner. If you want a thin quick no raise pizza dough try this. Mix dough, salt, baking powder and water, let set for ten min. or so.

Then roll out put your ingreds on top and bake at about 500 degrees for a few min. It will produce a cracker like crust.

 

 Our pizza ends up costing us way more than delivery ever would

Not if you compare like to like, KK. If the delivery pizza used the kind of ingredients you do it would cost two or three times what it does.

Are you familiar with the chain Cici's? Just how do you think they sell an all-you-can-eat pizza buffet for less than five bucks? Certainly not with top quality ingredients.

BTW, if you can't find 00 semolina, take the regular and pulse it a time or three in the food processor or coffee grinder.

 

Yea you're right about the cost of the ingredients.  I do find 00 semolina, I buy it at a local bakery.  They look at me a little funny and then sell it to me in a ziploc bag lol.