Reddit reviews Ateco Dough Docker

We found 5 Reddit comments about Ateco Dough Docker. Here are the top ones, ranked by their Reddit score.

Professional quality dough dockerDepress over dough to minimize the dough from risingGreat for pizza doughMeasures 5-inches wide; made from high impact plasticBy Ateco, professional quality and quality design since 1905

Check price on Amazon

5 Reddit comments about Ateco Dough Docker:

u/Unicorn_Ranger · 11 pointsr/popping

Gotta vent that dough before you bake. Get him one of these torture device looking gadgets.
https://www.amazon.com/Ateco-1357-Dough-Docker/dp/B000ZNPRJ6

u/geftsnowball · 3 pointsr/ketorecipes

This is a follow-up from the original pretzel recipe which turned out to be great for cheesy bread and taco shells / tortillas!

I decided to try it out as a pizza crust... surprise! It turned out to be a great pizza crust!

NOTE: looks like this made a 12-14" pizza, the pictured baking pan is 16" round

Recipe (same one used in the previous links):
Ingredients

1 1/2 cup (6oz.) whole milk shredded mozzarella cheese
3 level Tbsp. (1.5oz.) cream cheese
1 large egg room temperature (too cold and it will clump the melted cheese!)
2 Tbsp. psyllium husk (ground) or powder
desired pizza sauce and toppings!

Instructions (modified for the pizza process)
Pre-heat oven to 375 degrees
in a microwave proof bowl add cream cheese and shredded mozzarella microwave for 90 seconds and stir together with a fork or whisk (I use the butter knife that I used to portion the cream cheese)
add egg, keep stirring you may need to re-microwave for 20 seconds to keep dough soft
keep stirring until egg is thoroughly mixed into cheese mixture {it will I promise}
add psyllium husk and stir until fully incorporated
Dump the 'dough ball' (I've found it's roughly round at this stage) between two sheets of parchment paper and roll as thin as desired
'dock' with fork or dough docker (optional, but helps with bubbles forming)
place on parchment lined baking sheet (just slide it on over to the baking sheet!)
bake for 10-15 minutes, keep an eye on it and bake an additional 5-10 minutes depending on the 'crispness' desired. I prefer to let it get to a golden brown 'crisp'
take out and add sauce/toppings as desired
toss back in the oven on low broil (settings may vary by oven, low broil on my oven turns on the top burner) until cheese is melted.
take out and let cool as long as you can handle (for me it wasn't very long!), slice and enjoy!

u/Ruleofthumb · 2 pointsr/AskCulinary

It is. It's fast rising dough recipe. Recipes that take longer will use less yeast,.

I you want to use this recipe because you don't have the time try using a Docker for your dough.

u/sibernetik · 1 pointr/Random_Acts_Of_Amazon

This! This has been on my wishlist for some time now. Just never got around to picking it up.

u/alooohaaa · -1 pointsr/popping

I have one for my pastry dough xD

http://www.amazon.com/Ateco-1357-Dough-Docker/dp/B000ZNPRJ6