Orblue Dough Docker
Orblue
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A spiked roller that pricks dough evenly to stop it blistering, for thin, cracker-style, and par-baked crusts.
About the Orblue Dough Docker
A dough docker is a spiked roller you run over rolled-out dough to prick evenly spaced holes, which let steam escape so the base does not balloon into large bubbles. This Orblue is a food-grade plastic roller with staggered spikes.
It is a tool for thin, cracker-style, and par-baked crusts, and for pan pizzas where you want a flat, even base. A classic Neapolitan is left undocked so its rim can puff, so this is a specialist rather than an everyday tool.
Specifications
Strengths
- Pricks dough evenly to stop big bubbles
- Ideal for thin, cracker-style, and par-baked bases
- Cheap and quick to use
Watch for
- Not for Neapolitan, which needs an open rim
- A fork can do the job in a pinch
- Single-purpose tool
Common questions
What does a dough docker do?
It pricks small, evenly spaced holes across rolled dough so steam escapes and the base bakes flat instead of ballooning into large bubbles. It is mainly for thin, cracker-style, and par-baked crusts, and for pan pizza where you want a flat, even base.
Do I need a docker for Neapolitan pizza?
No, the opposite. A Neapolitan is left undocked so gas stays in the dough and the rim puffs into an airy cornicione. Dockers are for thin, crisp, flat styles; using one on a Neapolitan would flatten the rim you are trying to build.
