Ateco Dough Docker

A dough docker is best for piercing dough before baking so trapped air can escape. It is a helpful step for tart shells, pie crusts and pizza dough when you want to minimize bubbling and excess rising.

After you roll and fit the dough into your pan, run the dough docker over the surface to create small perforations. Work methodically so you cover the bottom and any areas you want to stay flatter as the crust bakes.

Use the dough docker once the dough is rolled out and shaped, right before baking. Docking is commonly done for recipes where you want a flatter bake, like many tart crusts and some pizza styles.

Docking helps reduce air pockets, which can cut down on bubbling and uneven lift. Results can still vary by recipe and technique, so consider docking as one useful step in setting up a crust to bake evenly.

Follow the care directions included with the dough docker. If flour or dough bits cling after use, let them dry, then brush them away before cleaning according to the provided instructions.