So the gist of people here is don't use the docker with your own custom pizza?
I guess you can use the docker whenever you want to, although it's not appropriate with most styles of pizza. One pizza I've been trying to clone for a long time is a cracker crust from a place called Tommy's. Almost every cracker crust in the world is docked, but Tommy's doesn't dock their dough, so I don't dock it when I'm trying to clone it. Because I don't dock it, my crust sometimes ends up with large bubbles that push a lot of the cheese and toppings over the edge of the pizza when it's baking. Consequently, I have to watch the pizza carefully near the end of the bake. I keep a grill fork handy to pop bubbles as soon as I see them. It's a hassle, but it's something I have to do if I want to replicate their pizza.
Also, same question with small or medium size rolling pins. As a newbie, I was thinking a roller seems like it would help give a thinner/uniform bottom to the center. In part, I ask about a roller because using Peter's versions of Lehman's formulas 60-65% hydration (I'm using KASL) & 1, 2, & 3 day cold fermenting, yet hand stretching into shape seems to give some paper-thin patches that result in the sauce leaking through.
It's really your choice. But it also depends on what style of pizza you're making. If you're making NY style pizza and you use a rolling pin, you're not making NY style. Same with Neapolitan or Malnati's style deep dish.
But if you make Chicago thin crust, a Tommy's clone, or other variations of deep dish (not Malnati's style), you'll need to roll it with a rolling pin.
...Unless you choose to do it a different way. But if you do it a different way, you're sorta making up a new style, which may or may not be a good thing.
