Author Topic: Pizza dockers  (Read 2495 times)

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Offline GNelson

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Pizza dockers
« on: July 15, 2008, 02:06:32 PM »

First post.  Looks like a great help for a pizza-making newbie like myself.

I just purchased a video on pizza secrets by Beverly Collins and its been very helpful in the making of New York style pizza.  My first tried turned out wonderfully well!

I did purchase a few items to help, among them a couple of screens and a docker.  Didn't use the docker on my pizza and it turned out really well.  Also, the video didn't say anything about the use of a docker.

Do most folks making home-made pizza use a docker?  Why or why not?

Thanks for any help!


Offline Pizza_Not_War

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Re: Pizza dockers
« Reply #1 on: July 15, 2008, 02:14:51 PM »
Do most folks making home-made pizza use a docker?  Why or why not?

No docker for me! I like bubbles and the lack of a purely symmetrical crust.



Offline Pete-zza

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Re: Pizza dockers
« Reply #2 on: July 15, 2008, 02:55:10 PM »

I usually use a dough docker when making cracker-style pizzas such as described, for example, in this thread:,5762.0.html. I also use a dough docker if a dough I am trying to replicate calls for use of a dough docker.

Pizza operators usually use dough dockers because 1) they have experienced excessive or irregular bubbling in their finished crusts (which may or may not be formulation related), 2) they want to save time by using the dough cold (cold dough is highly prone to bubbling if not docked), 3) they want to use dough that has been underfermented (either intentionally or unintentionally), or 4) the dough is overly elastic (and often of low-hydration). When I was researching the Papa John's pizzas and preparation methods, I saw that they routinely dock their doughs, as is shown, for example, in this YouTube video: .

For more information on dough dockers, see also the article at