Hello pizza community. I'm a big fan of Tony's. I ate at his North Beach restaurant many times when I lived in San Francisco. I bought his previous collaborative book co-authored with Diane Morgan and had much success with his Neapolitan and New York pizza dough and sauce recipes. I recently purchased the Pizza Bible and was intrigued by what seemed to be the added complexity of starters, and the addition of Malt. With my first attempt using a starter, the pizza ended up like cafeteria pizza--way too bready. The only deviation was that I cooked it in a gas Pizza Pronto oven--which has been great for my Neapolitan pizza's with fresh yeast from Tony's previous book. With the Pizza Bible Master dough recipe, both the starter and the dough seemed dry. Two days ago I tried the Master recipe w/o starter. Did the bulk fermentation, balled the dough and did a slow rise in refrigerator. I just made a pizza and the dough again ballooned up on the crust area pushing the toppings to the middle (see attached photo) I'm hoping to benefit from your collective wisdom. Any advice?