Docking is the process of making small, evenly spaced holes in rolled dough before baking. The holes allow steam to escape and help prevent the dough from puffing into large bubbles. Docking is commonly used for pastry bases, crackers and some flat doughs that should bake relatively flat.
Use the tines of a fork or a purpose-made docking roller. Prick the dough evenly across the area that needs to remain flat, taking care not to tear or stretch it. For tart shells, docking is often combined with lining the pastry and using weights during blind baking, depending on the recipe and dough.
Chef’s tip: Dock consistently and follow the recipe. Not every pastry should be docked: products that rely on steam lift or distinct flaky layers may need a different handling method.
Key distinction: Docking creates repeated small holes to release steam; scoring makes longer cuts that guide expansion or alter the surface.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
