The second image looks like it should be first as far as progression, no? Not too bad either way and definitely first pic over the second. Don’t deflate your Cornicione aka leading edge of your pies crust when you are forming your pie and have a small “pillow” of a semolina/flour mix. In this way, your dough is not hitting the hard surface that you are rolling your pizza skin on and then that leads to pressing out all or most of your air bubbles.
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They both look awesome 👌🏻
The second image looks like it should be first as far as progression, no? Not too bad either way and definitely first pic over the second. Don’t deflate your Cornicione aka leading edge of your pies crust when you are forming your pie and have a small “pillow” of a semolina/flour mix. In this way, your dough is not hitting the hard surface that you are rolling your pizza skin on and then that leads to pressing out all or most of your air bubbles.