Pizza crust with bubbles

Poke holes in it with a fork.

Also, if you're waiting a substantial amount of time between laying out the dough and putting it in the oven, it might give the dough time to rise. This might make for bigger bubbles.

5 minutes is much, much too long to bake without toppings. I bake "pizza rounds" with leftover pizza dough. You "throw" the round on a 500F stone for 1 min. 45 seconds and remove it. The bubbles in the center will drop when you touch them. OR, you can scatter onion on the pizza, and it won't have to be concerned with that. I freeze these, and use them to make an emergency pizza when necessary. If you can't make the crust and the toppings cook in the same time you usually are doing something wrong. Heat your stone as hot as your oven will go for 45 minutes. Make sure you have the right stone. .5 - .75 " thick. Make certain your dough recipe makes crispy thin Pizza Margharita crust. Most use too dry a crust. Pizza dough should be wet, though not as wet as the one I made tonight! There are rare exceptions to cooking everything at once. Tonight I made a smoked salmon pizza. You put the salmon on along with goat cheese when the pizza comes out of the oven. Good Luck Kent

Jake wrote in news:Ed%gg.9468$921.2654 @newsread4.news.pas.earthlink.net:

On a stone preheated to 500, I only bake the whole pizza for 7 mins. Never have had a problem with soggy crust.