We love those big air pockets that get caramelized and crispy too! You might want to check out this article called, "The best pizza you'll ever make: Artisan perfection in your home oven." As the title indicates, it includes a recipe and instructions for a folding method that helps develop the gluten and creates nice air pockets. Key steps include letting the dough go through a long, slow fermentation process and using a super hot oven to bake the pizza. It also helps to par-bake (bake the crust for a few minutes without any toppings), which gives you a crispy bottom and subtle char on the top crust. Hope that helps! Kye@KAF

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