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The PN065 dough docker punctures pizza dough before baking to prevent air pockets and uneven rising during high-temperature deck oven operation. Polypropylene roller construction covers 65mm width per pass. Used in pizzerias, hotel kitchens, and catering operations preparing 8–12 inch pizza bases.
Commercial Application
Docking is performed after dough stretching and before topping. The roller perforates the base to allow steam release during baking. Without docking, trapped air forms blisters that disrupt topping distribution and surface texture.
Operators roll the docker across stretched dough in two perpendicular passes. The 160mm handle allows full coverage of standard pizza rounds without repositioning. A docked base bakes flat and maintains consistent thickness from edge to centre.
Key Operational Advantages
- Covers 65mm width per roller pass
- Weighs 0.5 kg for single-hand operation
- Polypropylene construction resists flour adhesion
- 160mm handle length suits 8–12 inch pizza bases
- Roller design eliminates manual piercing with forks
- Cleaned under running water between batches
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | PN065 |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 0.5 kg (1.1 lbs) |
Construction & Build Quality
Roller and frame are moulded polypropylene. Pins are fixed into the roller barrel at uniform spacing. The handle is reinforced at the grip zone to withstand repetitive downward pressure during docking.
- Polypropylene roller and handle assembly
- Fixed pin configuration for consistent perforation depth
- Single-piece construction minimises cleaning crevices
- Lightweight build reduces operator fatigue during volume production
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies the PN065 docker from UK stock to pizzerias and catering operations in the UK, Europe, USA, Canada, Middle East, and Africa. Unit ships within 1–3 working days. Freight cost calculated at checkout based on destination.
Frequently Asked Questions
Q: What dough thickness does the PN065 docker handle?
A: The docker perforates dough from 2mm to 5mm thickness. Thicker dough may require two passes at perpendicular angles. Pin depth is fixed and suited to standard pizza base preparation.
Q: Can this docker be used on high-hydration dough?
A: Yes. High-hydration dough benefits from docking to control bubble formation during deck oven baking. Wipe the roller between passes to prevent dough adhesion to pins.
Q: How is the docker cleaned between service periods?
A: Rinse under running water to remove flour and dough residue from pins. The polypropylene construction allows manual scrubbing without material degradation. Air dry before storage.
Q: What is the maximum pizza diameter this docker can cover?
A: The 160mm handle and 65mm roller width suit pizza bases up to 12 inches in diameter. Larger bases require multiple overlapping passes to achieve full coverage.
Q: Is the PN065 suitable for cracker or flatbread docking?
A: Yes. The docker works on any rolled dough requiring steam release during baking. Operators use it for cracker bases, flatbreads, and thin-crust pizza production.