Comments on: What is the gadget called that you run over pizza dough to aerate it (prick holes in it) prior to topping it?

By: exec_chef_greg

exec_chef_greg — Fri, 26 Mar 2010 09:41:00 +0000

The “docker” is used to keep the surface of the pizza crust flat, not for texture. When you “dock” a pastry it keeps it from rising obscurely. I believe the scientific process behind this is that it allows the steam to vent rather than build up where it can’t escape thereby pushing the dough up into “bubbles” where, once the structure of the item has developed it retains this odd shape. As far as texture…to be fair…it will be a little more dense or less airy than it might have been without docking, but this is not the purpose for docking. Texture is usually adjusted through ingredients.

By: fixbackpond

fixbackpond — Wed, 24 Mar 2010 13:05:15 +0000

A Pastry Puncher? I just use a fork if I don’t want the bubbles. But, I like them. It gives texture in some parts of the pizza. Oh well…to each they’re own dough I suppose.

By: Osiris

Osiris — Tue, 23 Mar 2010 15:35:54 +0000

It’s called a “docker.”

By: fricatease

fricatease — Tue, 23 Mar 2010 05:58:12 +0000

a rotary fork? a prickly wheel?