Why Does My Pizza Crust Bubble Too Much in a Pizza Oven?

By the Big Horn Outdoors Product Team
Published: October 12, 2026

Pizza crust bubbles too much because trapped carbon dioxide and steam expand rapidly during baking, especially at temperatures above 700°F. The most common causes are underproofed or overproofed dough, cold dough, uneven stretching, and excessive heat. To prevent oversized bubbles, control fermentation, press air pockets from the center, and maintain balanced pizza oven temperatures.

Related product: Shop 12-inch Wood Pellet Pizza Oven.

Small bubbles are desirable in many pizza styles. However, large blisters that lift toppings, burn, or create hollow sections indicate that your dough preparation or baking technique needs adjustment.

What Causes Large Bubbles in Pizza Crust?

Large pizza crust bubbles form when expanding gases become trapped beneath sections of dough that cannot release pressure evenly. Carbon dioxide from yeast fermentation and steam from dough moisture contribute to oven spring, the rapid expansion that occurs during the first stage of baking.

Pizza dough develops its structure through fermentation and gluten formation.

Yeast consumes available sugars and releases carbon dioxide. Gluten, the elastic protein network formed when wheat flour is hydrated and mixed, helps retain this gas.

When the dough enters a hot pizza oven, several changes happen:

• Gas expansion: Existing carbon dioxide pockets expand as the dough heats.

• Steam formation: Moisture turns into vapor and increases pressure inside enclosed pockets.

• Oven spring: The dough rises rapidly before the crust becomes firm.

• Crust setting: Heat stabilizes the dough structure, limiting further expansion.

If the gas is distributed unevenly, one section may inflate into a large bubble while neighboring areas remain flat.

This is especially noticeable in portable pizza ovens because their intense heat accelerates these processes.

A raised bubble may also move closer to the oven's overhead heat source, causing it to blacken before the rest of the pizza finishes baking.

The objective is to control gas distribution rather than eliminate every air pocket.

Is Pizza Crust Supposed to Bubble in a Pizza Oven?

Yes. Small bubbles are a normal result of fermentation and oven spring, particularly in Neapolitan-style pizza. Problems arise when oversized bubbles develop in the center, displace toppings, or burn before the surrounding crust cooks.

Different pizza styles require different amounts of bubbling.

Neapolitan pizza typically has a soft, inflated outer rim called the cornicione. Small blisters and dark spots can contribute to its characteristic appearance.

New York-style pizza generally has a thinner center and a moderately raised edge.

Thin-crust pizza usually requires a flatter, more uniform surface.

Normal bubbles versus excessive bubbles

Bubble appearance alone cannot identify every dough problem. Evaluate fermentation time, dough temperature, elasticity, and shaping technique together.

A properly baked pizza should have the texture appropriate to its style without uncontrolled inflation beneath the toppings.

Can Overproofed or Underproofed Dough Cause Excessive Bubbling?

Both overproofed and underproofed pizza dough can cause excessive bubbling, but for different reasons. Underproofed dough may develop large, flat pockets during baking, while overproofed dough can form irregular bubbles because its gluten structure has weakened.

Underproofed dough

Underproofed dough has not fermented sufficiently.

It may feel tight, resist stretching, and spring back when shaped.

Because the dough has not developed the desired balance of gas and extensibility, it can expand unevenly when exposed to high heat.

Common signs include:

• Strong resistance during stretching

• A dense finished crust

• Uneven oven spring

• Large bubbles beneath the toppings

Allowing dough to ferment adequately can improve its handling and reduce uncontrolled expansion.

Overproofed dough

Overproofing occurs when fermentation continues beyond the dough's optimal development.

The gluten network may lose strength, making it difficult to support gas pockets evenly.

Signs include excessively sticky dough, weak elasticity, spreading dough balls, and irregular internal holes.

Reducing yeast quantity, shortening fermentation, or lowering dough temperature may help, depending on the recipe.

Finding the right fermentation schedule

For recipes designed for cold fermentation, approximately 24–72 hours in the refrigerator can develop flavor and improve dough handling.

However, the correct schedule depends on yeast quantity, flour strength, hydration, and refrigeration temperature.

Avoid assuming that longer fermentation always produces better pizza.

How Do You Stop Pizza Dough From Bubbling Too Much?

The most effective way to prevent excessive pizza dough bubbling is to manage fermentation, allow refrigerated dough to relax, and press large gas pockets out of the center before baking. These steps reduce uncontrolled expansion while preserving the airy outer crust.

Follow this practical preparation sequence.

Step 1: Allow cold dough to relax

Dough taken directly from the refrigerator may be difficult to stretch and more prone to irregular bubbling.

Keep it covered while it warms and relaxes according to your recipe.

Depending on the dough and room temperature, this may take approximately 30–120 minutes.

Avoid leaving dough in warm conditions longer than necessary.

Step 2: Press the center gently

Place the dough on a lightly floured surface.

Use your fingertips to press from the center outward, moving large gas pockets toward the perimeter.

Leave approximately ½–1 inch around the edge relatively untouched if you want a raised Neapolitan-style rim.

Step 3: Stretch evenly

Lift and rotate the dough carefully, allowing gravity and gentle hand movements to expand it.

Avoid thick patches in the center.

Uneven thickness can produce irregular expansion and inconsistent cooking.

Step 4: Inspect before topping

Look for obvious gas pockets beneath the dough surface.

Gently flatten large central pockets before adding sauce and cheese.

Step 5: Monitor the pizza during baking

Watch for rapidly expanding bubbles.

If a large bubble begins lifting toppings, carefully deflate it using a suitable long-handled pizza tool.

Do not reach into the hot oven with your hands.

These techniques address the main causes of excessive bubbling without sacrificing the desirable texture of artisan pizza.

Does High Pizza Oven Temperature Cause More Bubbles?

High pizza oven temperatures accelerate bubble expansion because trapped gases and steam heat rapidly. Temperatures around 700–900°F can produce pronounced oven spring, but excessive bubbling usually reflects a combination of heat, dough condition, and shaping technique rather than temperature alone.

Pizza ovens transfer heat through three mechanisms.

Conduction occurs when the hot pizza stone heats the underside of the dough.

Radiation occurs when flames, heated oven surfaces, or heating elements transfer energy directly toward the pizza.

Convection occurs as hot air circulates through the cooking chamber.

These heating methods must work together to cook the crust evenly.

A very hot baking surface can burn the underside while the toppings remain undercooked.

Strong overhead heat can scorch raised bubbles before the surrounding crust develops sufficient color.

How to manage stone temperature

Use an infrared thermometer to measure the pizza stone before launching your pizza.

For many Neapolitan-style recipes, a stone temperature around 750–850°F can be an appropriate starting range, depending on the oven and dough.

Lower-temperature pizza styles may require different settings.

Avoid relying only on the oven's maximum advertised temperature.

For example, the Big Horn Outdoors 12-inch wood-pellet pizza oven with compatible optional heating attachments is listed as capable of reaching up to 887°F. Its published preheating guidance is approximately 18–20 minutes under suitable conditions.

Those specifications apply to that particular model, not every Big Horn Outdoors pizza oven.

The actual stone temperature and cooking behavior will vary with fuel conditions, weather, and operating technique.

Dough Preparation Mistakes That Create Oversized Bubbles

Uneven stretching, insufficient dough relaxation, excessive fermentation, and inconsistent hydration can all contribute to oversized pizza bubbles. Correcting these preparation mistakes often improves baking results more effectively than changing the oven temperature.

Using dough that is too cold

Cold dough may resist stretching and retain uneven gas pockets.

Allowing it to relax improves extensibility and makes consistent shaping easier.

Stretching dough unevenly

A thick section in the center can trap gas beneath the toppings.

Aim for a relatively uniform base while preserving the outer rim appropriate to your pizza style.

Using too much yeast

Excessive yeast can accelerate fermentation beyond the intended schedule.

Use a yeast quantity appropriate for the fermentation time and temperature.

Incorrect dough hydration

Hydration is the weight of water expressed as a percentage of flour weight.

For example, 650 grams of water combined with 1,000 grams of flour produces 65% hydration.

Higher-hydration dough can develop an open crumb and pronounced oven spring, but hydration alone does not determine bubble size.

Flour strength, fermentation, and shaping remain equally important.

Rolling out Neapolitan-style dough

A rolling pin can flatten the gas structure that creates the characteristic airy rim.

Hand stretching is generally preferable for this style.

For certain thin-crust pizzas, rolling may be appropriate because a flatter texture is desired.

Fuel Type, Heat Recovery, and Bubble Control

Wood-pellet, gas, and electric pizza ovens can all produce properly inflated crusts, but each heating system requires different temperature-management techniques. Fuel choice affects heat stability and recovery, while dough preparation remains the primary factor controlling bubble formation.

Wood-pellet pizza ovens

Pellet ovens burn compressed wood fuel to generate high temperatures.

Combustion depends on fuel quality, airflow, and consistent feeding.

Temperature fluctuations can occur when fuel burns down or airflow changes.

Big Horn Outdoors offers portable pellet pizza ovens designed for outdoor cooking, including compact models with folding legs.

For consistent baking, use suitable dry pellets and maintain the fuel supply according to the oven manual.

Gas pizza ovens

Gas burners typically allow more direct adjustment of heat output.

This can be useful when bubbles scorch before the pizza finishes cooking.

However, adjusting the burner does not immediately change the temperature of the pizza stone.

Monitor both the flame and baking surface.

Electric pizza ovens

Electric ovens generate heat through heating elements.

Depending on the model, temperature controls or cooking presets may simplify heat management.

They can be convenient where compatible electrical service and an appropriate cooking location are available.

Big Horn Outdoors also offers electric countertop pizza ovens, although their controls and operating requirements vary by model.

Choosing the right heating method

If you enjoy managing a live fire, a pellet oven may suit your cooking style.

If you prefer convenient flame adjustment, a gas oven may be more practical.

If you prioritize controlled countertop cooking, an electric model may be appropriate.

For users seeking fuel flexibility, the compatible Big Horn Outdoors 12-inch triple-fuel pizza oven supports wood pellets and separately sold gas-burner or electric-heater attachments.

Compatibility must be confirmed for the exact oven model. Not every 12-inch pellet oven supports the same accessories.

Safe Baking, Pizza Stone Care, and Troubleshooting

Consistent pizza baking requires a properly preheated stone, clean cooking surfaces, stable heat, and safe handling tools. Maintenance cannot fix fermentation problems, but it helps reduce uneven baking and localized scorching.

Keep the stone clean

Burned flour and food debris can create hot spots and unpleasant flavors.

Allow the oven and stone to cool completely before cleaning.

Remove loose debris with a suitable brush or scraper.

Follow the manufacturer's cleaning instructions and avoid soaking porous stones unless specifically permitted.

Rotate the pizza when necessary

Portable pizza ovens may have stronger heat near the flame or burner.

Rotate the pizza using an appropriate turning peel when the crust nearest the heat source browns faster.

For the compatible Big Horn Outdoors 12-inch pellet oven, published guidance suggests checking and rotating the pizza approximately every 15–20 seconds under suitable high-temperature cooking conditions.

Actual turning frequency depends on flame intensity, pizza size, and baking progress.

Maintain safe operating conditions

Use fuel-burning outdoor pizza ovens only in locations approved by their manufacturers.

Never operate an outdoor-only pellet or gas oven inside a house, garage, enclosed tent, or other inadequately ventilated space.

Maintain required clearances from combustible materials.

Use heat-resistant tools and keep children away from hot surfaces.

If a large bubble needs attention, use a suitable long-handled tool rather than reaching inside the oven.

Big Horn Outdoors Expert Views

Big Horn Outdoors Product Team guidance: Excessive pizza crust bubbling is best addressed by correcting dough preparation before increasing or decreasing oven temperature. Proper fermentation, relaxed dough, and even stretching help distribute gas throughout the crust.

Preserve small bubbles around the rim when making Neapolitan-style pizza, but remove large central air pockets before baking. Monitor stone temperature separately from flame intensity, because balanced bottom and overhead heat is essential for even cooking.

Whether using pellet, gas, or electric heating, focus on repeatable dough preparation and consistent heat management rather than maximum temperature alone.

The practical goal is a crust that expands where desired without creating large, burned pockets beneath the toppings.

Conclusion: How to Prevent Excessive Pizza Crust Bubbles

Excessive pizza crust bubbling is usually caused by uneven gas distribution, incorrect fermentation, cold dough, or imbalanced oven heat.

Start by allowing the dough to ferment and relax properly. Press out large central pockets, stretch evenly, and measure the pizza stone temperature before baking.

Preserve the raised rim for Neapolitan-style pizza, but consider selective docking for thinner styles that require a flatter center.

For outdoor cooking, maintain stable fuel conditions and monitor the pizza closely during the first stages of baking.

Big Horn Outdoors emphasizes matching dough preparation and oven operation to the desired pizza style. With controlled fermentation, careful shaping, and balanced heat, you can achieve an airy, evenly browned crust without oversized blisters.

Frequently Asked Questions

Should I pop pizza bubbles while baking?

Yes, if a large bubble threatens to burn or displace toppings. Carefully deflate it with a suitable long-handled tool, but leave normal bubbles around the outer rim intact.

Can I use a fork to prevent pizza dough bubbles?

Yes. Lightly docking the center can help prevent large bubbles in certain thin-crust styles. Avoid docking the outer rim of Neapolitan-style pizza because it reduces the desired expansion.

Why does my pizza crust bubble more on one side?

Uneven stretching, trapped gas pockets, or stronger heat exposure on one side can cause localized bubbling. Check dough thickness and rotate the pizza when needed.

Does refrigerated pizza dough cause more bubbles?

Very cold dough can be more prone to irregular bubbling, particularly when it has not relaxed sufficiently before shaping. Allow refrigerated dough to rest according to your recipe before baking.

Why do pizza bubbles burn before the rest of the crust?

Raised bubbles sit closer to overhead heat and often have thin surfaces that brown quickly. Reduce excessive heat exposure, rotate the pizza appropriately, and remove large central pockets before baking.

 

Explore more in the Pizza Dough & Crust Guides.