If one travels into their local pizza shops, they may hear the sound of dough dockers coming from the kitchen. 75% of modern day pizzerias dock their dough before preparing. It's great for that cracker-like crust, and tames excessive bubbles.
This professional dough docker allows the pizzaiolo to roll the tool over the prepared dough, and add just enough puncture holes so the pizza will not have those large unwanted bubbles that cause toppings to slide to one side of the pie.
It's easy to use. Just prepare a pizza "skin" and with mild pressure roll the docker over the dough. One pass only! You do not need to roll over a spot that has been docked already.