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BEAT THE OUT OF FORK – So much easier, faster and more fun than using a fork. Also not deep a fork. Docking is the process of creating small vents in dough to it from blistering and in large, uneven pockets during baking.

TIME- SAVER AND LAST FOR YEARS – A dough docker is one of looking tools that you might find in your kitchen. Dough are used to knock air out of your dough once it has been rolled. The dough docker will create numerous puncture holes to ensure there are no air gaps in your pizza base once cooked.

NOT FOR RESTAURANT BUT ALSO FOR HOMEMADE – Generally this commercial pizza dough roller is used in the commercial pizzeria restaurant because of its of use. This could also be used for the homemade pizza gourment. This docker is used to easily and quickly allow bakers to dock dough just rolling over the spiked portion back and forth with firm pressure over dough.

PIZZA, PASTRY, TART, NAAN, PIE, FLATBREAD BUT NOT COOKIES – Pizza dough, Pastry dough, tart dough, naan bread, flat bread and pie crusts are some of the most commonly docked dough because bakers typically want them to bake as evenly as possible ( particularly if there are toppings or fillings involved ) in the oven. But for cookies a little big.

Pastry roller made from sturdy, high- impact plastic so its built to provide a of use. The molded handle with a finger guard easy grip and allows to load on a wrist.