Those bubbles are a symptom of a pizza that’s baked wrong. Ideally, the crust should be thin and crisp, and firm without being tough.
What’s wrong with them? I mean, why would you possibly dislike them? It’s not as though the taste has significantly changed, or anything?
But please. Stop calling them warts & zits. Eeew.
Quit calling them warts! Call them bubbles or poofies or something more tasty! Yick yick yick!!
Don’t agree, warts are common on wood oven crispy pizzas from good pizza shops which use good mozarella. That said if your store bought frozen piza ends up with wartz it probably will also have been cooked too much.
I just wanted to announce despite everyone’s nastiest efforts I did have my pizza for dinner and dry Peanut Butter Cap’n Crunch for dessert! 
Well, when I studied food science in college, we were told that bubbles in your pizza crust and tunnels in your muffins were a sign of the same mistake - over-worked dough or batter that led the the over-dvelopement of the gluten. It’s not the cooking, it’s the mixing/kneading.
You’re supposed to lightly knead your pizza dough, and you’re supposed to mix your batter only long enough to moisten they dry ingredients. Any more and you get bubbles and tunnels.
But, if you LIKE bubbles and tunnels, what difference does it make?
lorinada has it right. The dough is over proofed, and probably shouldn’t have been baked (if corporate pizza bosses say so).
This is coming from Ardred, who worked in pizza shops for eight years in high school and college. He knows his pizza.
Ah yessss, the glutinous cavitations. The airy dimples of crustaliciousisisness. The place where pizza is not, but is all encompassed…singularities of pizzaliciousisisousness.
The phenomenon is quite rare hereabouts… all these chain pizza schlocks have got those wimpy conveyor belt pizza ovens. You need an old pizza oven that can crank out the BTU’s and bake fast to really get those eruptions.
I worked for Papa John’s Pizza as a delivery driver for a while when I was in college. We had a fairly short conveyor belt oven that baked pizzas pretty quickly. (Seven minutes, I think.) It also had a side window that could be opened and a long impliment specifically for popping the bubbles as they formed. In fact, as I recall, this was a significant part of the oven-tender’s job–if you didn’t pay attention, you could get a pizza that was more bubble than not!
I always thought it was a bit of a shame to pop them, because I love them, too. Especially when some of the cheese stays there and gets crispy. Mmmmmmmm!
Given the reaction to my terminology, I guess I should forget my idea of a “Is The Pus The Best Part Of A Boston Creme Donut?” thread…