I am having a strange problem with air pockets forming between the pizza and the stone after launching. I get these huge bubbles. At first I thought it was a bubble in the dough and I would just need to dock it, but when I opened the oven to pop it, I realized the bubble was somehow forming between the stone and the pizza. I had one bubble last night that was 3 inches high and totally burned.
My oven is an electric deck oven with pizza stones. My baking temp is 400C on the bottom element and 330C on the top element. My bake time is 4min 30sec.
The only ideas I have so far are:
1. Improper balling creating a weak spot.
2. Improper kneading during dough making.
My dough uses a sourdough starter at 50/50 flour/water. My hydration percentage is 70%, and my flour is Caputo 00 Pizza Flour.
I dust the dough balls with a 60/40 semolina/flour mix and let them prove on a plate on the pizza rack until ready to use, about 1 hour at 74F, after coming out of a 24 - 48hr CF at 40F.
I use a wooden peel made by epicurian to launch, and only use very light dusting on it. I do a full stretch of the dough on the counter in the dusting mix before placing it on the peel for topping.
I will post a photo if it happens again tonight.
Thanks for any ideas!