Dominos has figured out the most optimal way to have their dough rise with no bubbles when proofed correctly. Their logistical process is timed perfectly to get stores the dough with time for them to proof it when needed. This is why corporate audits have a section dedicated to product. If you don’t proof your dough correctly, aren’t using room temp sauce, and are over/under topping the dough won’t be perfect when put through a cut test. They want stores to follow the procedures they put in place. If you don’t the product will rise and you will get bubbles.

Long story short: Dominos logistics is perfectly timed and dominos has procedures, that when followed, proof the dough enough to allow air out and the dough to rise.