We do pizza night every Friday and last week I tried the same day pizza dough from flour water salt yeast. 70% hydration, which is higher than my usual pizza dough. Anyway, when I put the pizzas in the oven(one at a time) they puffed up...a lot. I expected the crust to puff up but the whole thing did. I docked the middle area of the,second pizza but got the same puffiness. I didn't roll them out quite as thin as I like because my wife likes a little thicker crust. Will rolling it thinner help set the crust before it can rise so much or will I just have a bigger puffy pizza?