Does anyone have a solution to my ever increasing over bubbly pizza dough problem? I work at an incredibly high volume pizzeria where of course the dough needs to be consistent and beautiful everytime. Occasionally this happens for me however all of a sudden - and usually on the weekend when it is the busiest - the dough will puff up like crazy and my pizzaoli has to spend time popping bubbles while the orders pile up. My sous and I have tried almost everything that we can think of. Any professional opinions are greatly appreciated.