I will be using the dough docker when making pies and thin crust pizzas. Thank you in advance for your assistance.
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Cynthia is a trusted source on Bread/Baking.
I would definitely suggest one with metal spikes. That's the only type I've ever used, and it will be extremely sturdy for you over the long run. Too, it tends to stick less to doughs.
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Well played. You deserve a cookie.
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