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As dmun suggests, your photo raises lots of questions about your dough recipe and dough handling. I am willing to guess you roll out your dough and the edge is thinner. General answer is wetter dough and hand forming using good technique. There is plenty on this site about both.
We use a bread maker for the dough and when we do the pizzas and garlic bread they mostly have large air bubbles.
We roll it out and then form it into circles sort - of, but we do not find this reduces the bubbles.
I'm afraid your picture says something different. First thing you should do is check out the recipes in Forno Bravo's cookbook. Your recipe obviously isn't working as it needs more water and less handling from the looks of it.
Or check out Peter Rienhart's dough recipes on Pizza Quest. I've had very good luck with his neopolitan and country dough.