During the baking process, air pockets or bubbles may form on the pizza’s surface. If this happens, the toppings will be disturbed and the area around the bubble could burn. In order to avoid this catastrophe, dough dockers are used to place small dimples in the dough. By placing small dimples in the dough surface, dough dockers prevent large air bubbles, or blisters, from forming. There are three different docker styles, suitable for different pizzerias. The roller-style has small pins that are attached to, essentially, a small rolling pin. These are used primarily for personal pan pizzas in lower volume establishments.
A stamp-type docker is ideal for use on larger pizzas. Rather than rolling across the pizza, the user simply presses the docker down on the surface to create the dimples. Manual docking presses also operate the same way, but these large items are usually found in high volume establishments.