Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Can you dock a pizza with a fork?

Darnoc
Darnoc Posts: 2,661
edited November -0001 in EggHead Forum
I am ashamed to say that I have never done this before.But can you use a fork to do this and how far do penetrate the dough?Not quite through or use a heavy hand and puncture the dough till the fork hits the peel?I have seen a roller type docker at some of the restaurant supply stores and did not know if it was worth the money to buy one.On the other hand I make pizza from scratch probably every other week.
· Share on FacebookShare on Twitter

Comments

  • fishlessman
    fishlessman Posts: 34,580
    the only time ive ever done that was with a prebake on a thick crust deep dish. i did it with a fork
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Darnoc
    Darnoc Posts: 2,661
    Thanks for the reply.The dough that I will use today has been in the fridge for 36 hours.So when I bring it out and let it come to room temp then start to form it on the peel I am not sure how to attack the dough with the fork.
    · Share on FacebookShare on Twitter
  • Slotmercenary
    Slotmercenary Posts: 1,071
    Having never done a pizza on the egg before please excuse my ignorance but what is "docking" i have docked my boat thousands of times but never a pizza...
    · Share on FacebookShare on Twitter
  • Darnoc
    Darnoc Posts: 2,661
    A pizza docker is a device that will when you roll it over the dough it will make indentations in the dough which will remove air pockets in the dough.Kinda like a fork in the top of a apple pie to let the steam escape.
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,580
    my regular pizza is too thin to do that with, i have some problems with the sauce already bleeding thru the crust if i move too slow. if the piza is thick more like a pan style i see no problems docking it, just stabb it everywhere, might be easier to do this on the parchment paper if your going to try this so it doesnt force it to stick to the peel.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    41Eb7%2BRgn1L._SS500_.jpg
    The Naked Whiz
    · Share on FacebookShare on Twitter
  • Darnoc
    Darnoc Posts: 2,661
    Thanks you guys. I tend to have a thin crust pie and going at it with the picture of the Whiz photo of the docker that would be a demolition derby to the dough with all of the cheese and toppings daring you to catch them before the thing you do not want to see happen.Destruction of the pie with all of the goop that you need a snow shovel to pick it up with then it becomes a pizza by another name-don't know what that is but you don't want to throw it into the can because you are hungry and have to many great ingredients to go down the drain.
    · Share on FacebookShare on Twitter

Categories