Docking makes small holes in dough before baking so steam can escape and uncontrolled bubbles or lift are reduced.
Professional Method
Prick or roll the dough evenly with a fork or dough docker without tearing through the structure excessively. Concentrate on areas intended to remain relatively flat.
Why It Works
Docking controls steam pockets but does not replace pie weights when a recipe requires full blind baking. Laminated pastries should only be docked when reduced lift is actually desired.
Applications and Control Points
Use for tart bases, crackers, flatbreads, some pizza styles and pastry components designed to bake flat.
Chef’s Note
Choose the technique because it solves a specific problem of heat, moisture, structure or service. Watch the food and adjust rather than relying on time alone.
Always Cook with Heart. Always!