Durable construction Solid wood handle and stainless steel head provide longlasting strength. Built to withstand repeated use without easily bending, breaking, or corroding. Prevents air bubbles for an even crust The docker creates many small surface holes in the dough to stop bubbling and uneven rising, producing a smoother, more consistent pizza crust every time. Comfortable, ergonomic handle The solid wood handle is shaped for a secure, comfortable grip so you can press and roll without hand strain for home or light commercial use. Simple operation No special skills required: press the docker onto the dough and roll to perforate the surface. Fast, repeatable results that save time during prep. Versatile use Designed for pizza dough but also effective on pastry, pie crusts, and cookie dough where controlled venting or even baking is needed. Performance you can expect Consistent hole pattern reduces large air pockets and uneven baking, improving texture and presentation of finished goods. Practical applications Home pizza nights: prepare thin, even bases that bake uniformly. Small bakeries or cafes: speed up prep for pies, tart shells, and other pastry items. Baking at scale for events: maintain consistent dough performance across multiple batches. What it solves Eliminates frustrating bubbles and uneven crusts. Reduces wasted dough and uneven bakes caused by trapped air. Improves the look and texture of baked goods with minimal effort.