My kitchen and I started to mess around and make loafs of bread from our pizza dough. Last night I loaded up a hotel pan with dough, and baked it for a little over an hour at 350. I let it rest and this morning I cut it open and there was a big ole air pocket in the middle of the loaf. We've had success before with using the dough as bread but this is the first time that this has happened. Did I proof it out too long? Use too much dough at once? Help!
I agree that it was probably the shaping that made the bubble. Let the dough thaw enough so you can work it. Then roll out and then start at one edge and roll up so there are no air pockets. Tuck the ends under so the dough fits into the pan...having the ends contact the pan will support the dough while it rises.