Patriot_sPizza
New member
We’ve always ‘docked’ our dough, as that is the way I (sorta) learned after previously using a sheeter…
Do you ‘dock’ your dough?
Or if properly proofed, to you just toss & top? If so, hows the bubble situation?
We’ve seemed to find that our method of ‘aged’ dough and good floor proofing, we can forgo the docking & get a bit better rise…
Thoughts?
Do you ‘dock’ your dough?
Or if properly proofed, to you just toss & top? If so, hows the bubble situation?
We’ve seemed to find that our method of ‘aged’ dough and good floor proofing, we can forgo the docking & get a bit better rise…
Thoughts?
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