Q. What is a dough docker?
A. A dough docker is a common pizzeria tool, similar to a short rolling pin but with a handle and short spikes on the roller. It makes holes in the crust that look like the holes in a soda cracker, but the holes made by the docker do not go all the way through the crust. They staple pinch the dough together. A docker can be purchased from a food equipment and smallwares supplier that sells American Metalcraft products.

Q. Why is my pizza crust bubbling when I bake my pizza?
A. Bubbles in the crust are caused by trapped moisture that expands when the crust is baked.  Small bubbles can be left alone but the pizza must be watched during the cooking process in case very large bubbles form, as this can cause the cheese and other toppings to slide off the bubble. As they are forming, pop the large bubbles with a long-handled metal poker. To prevent severe bubbling, the fresh crust and crusts formed from dough balls need to be heavily docked before the pizza is sauced and topped. The par-baked crust has already been docked but can be docked again if large bubbles typically form in your oven. Self-rising crusts do not need to be docked.

Q. Should I prepare the pizza with the docked side up or down?
A. The docked side should be down.

Q. Why do I have to proof the fresh crust and dough balls?
A. Proofing is essentially a controlled increase in dough temperature. That activates the yeast which, in turn, develops the dough flavor and allows easier handling of the dough. Yeast fermentation allows the dough to stretch and not snap back. It also produces better browning in the oven, results in a crispier crust and a more bread-like texture.

Q. Do I need to bake either the fresh dough or the par-baked crusts before I top them?
A. No.

Q. Why do I get a gum line in my crust after it is baked and how can I prevent it?
A. A gum line results when oils from the pizza sauce penetrate the crust. This can be prevented by brushing the crust (with docking marks down) lightly with a vegetable based oil.

Q. The par-baked crust looks like it is not entirely cooked.
A .It’s not.  It is only baked enough to stop the yeast development.  This allows the crust to be more shelf stable and easier to handle than a fresh crust. Once the par-baked crust is topped and baked it will be entirely cooked.

Q. Can I use a par-baked crust directly from the freezer?
A. Technically, a par-baked crust could be taken from the freezer, immediately topped and baked.  However, in order to separate the crusts packed together in the bag, they need to be slightly thawed.  Breakage occurs when attempting to separate frozen crusts.  Also, par-baked crusts brought to room temperature cook better.  Refrigerated shelf life of the par-baked crust is 5 days so spoilage should not be a concern.

Q. Why do I need to thaw the self-rising crust?
A. So that the crust begins to rise immediately when placed in the oven.  The only situation where a self-rising crust would be cooked from frozen is when it has been topped and frozen.  It should then be started in a cold oven so that the crust is able to warm up gradually as the oven is heating up.

Q. Do you sell a raised edge crust?
A. One of our self-rising crusts has a raised edge.  Also, our dough balls and fresh crusts can be used to form a crust with a raised edge.

Q. What kind of oven should I cook your crusts in?
A. Our crusts are best suited for deck and conveyor ovens. Tavern style pizza ovens also work well. Our crusts can be cooked in convection ovens but they generally do not produce a crisp crust. No matter what kind of oven is used, we recommend that the pizza be cooked on a pizza screen or directly on the oven deck or chain.

Q. How long and at what temperature should I cook my pizza?
A. General guidelines are as follows:

Conveyor oven – 5 minutes at 500
Deck oven – 7-8 minutes at 500
Tavern style oven – 11 minutes

These are guidelines only.  The optimum time and temperature varies by individual oven and experimentation is required to determine what is necessary for your equipment.

Q. Can I buy direct from Baker’s Quality?
A. We have an extensive network of distributors through whom we sell our products and we prefer to support them.  Also, all of our products must be picked up at our dock.  We do not deliver.  If we do not have a distributor in your geographic area, arrangements can be made to have our products shipped to you at your expense.