When making pizza, often the dough bubbles up hugely, displacing toppings and generally making a mess of the pie.  Are there any secrets to preventing this? Does the key lie in the dough recipe, the distribution of toppings, or something else? Or is there no real secret, other than watching and popping the bubbles when they form? 
From Encyclopizza     There’s a difference between bubbles   formed from under-proofing versus   over-proofing. Bubbles from   under-proofing tend to be flat but   large in diameter. If unpopped, they   can blow up an entire pizza. This is   the process by which pita or pocket   bread is made. Bubbles from   over-proofing tend to be high but   smaller in diameter. They rise up like   little ping-pong balls and eventually   form a hole at the top, at which time   they stop expanding. They almost   always burn. Most pizza bubbling   problems are of the under-proofed   type.       To resolve a bubbling problem, dough   fermentation must be adjusted   accordingly. To stop bubbling caused   by under-proofed dough, increase the   amount of fermentation. To stop   bubbling caused by over-proofed dough,   reduce the amount of fermentation.      In addition to proper proofing, it has   been found that reducing the amount of   water in a dough formula can help with   reducing bubbling when dealing with   the under-proofed type. The reduction   in moisture aids in creating the   pinpoint holes in the cells walls.   In addition, you want to make sure you properly knead your dough. Some people poke tiny holes in the dough to prevent overly large bubbles. As a final resort you could observe your pizza in the oven and poke bubbles as they form. 