I noticed that you don't mention docking the crust after rolling it very thin. I get an awesome result with the KAF Whole Wheat Pizza Crust mix by docking the crust with a rolling docker. The little holes ensure that the crust doesn't rise and bubble up. I bake in an outside oven that can go over 500 Celsius, but the docked crust comes out just as good if I bake at 500 Farenheit in my indoor oven. We never run out of the KAF pizza crust mix. You just have to work really fast, putting the docked crust on a peel over cornmeal: top quickly and slide onto preheated pizza stone. Our friends say our pizza is better than some of the great pizza restaurants in our area! Good hint - I didn't have any trouble with bubbling, but docking would certainly prevent it. Wish we still sold a dough docker - it makes it so easy! PJH

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