I would like to find out why some pizzas have a "blistery" crust (even in the center of the pie, while other pizzas have no blisters. I wish I could remember all of the article I read years ago about why some have blisters and others do not. According to the article, the SAME pizza joint had pizzas that came out with blisters while others did not. All I remember is that they discovered that it depended upon which cook made the dough. Can anyone help me find a way to make a crust WITH BLISTERS ?
Thank you
Thank you