--- title: "Dock: what it means in cooking — Tiny Plates" description: "To dock is to prick holes in raw pastry, crackers or pizza dough with a fork so steam can escape. It keeps the base flat instead of puffing up in the oven." url: "https://www.tinyplates.dev/glossary/dock" --- # Dock To dock is to prick holes in raw pastry, crackers or pizza dough with a fork so steam can escape. It keeps the base flat instead of puffing up in the oven. Also called Docking, Prick with a fork. To dock means to poke small holes all over a sheet of raw dough before baking. The holes let steam escape so the dough bakes flat instead of rising into big bubbles. You dock tart and pie bases, crackers, flatbreads, shortbread and some pizza bases. Most cooks use a fork. Bakeries use a roller with spikes called a docker. ## How to do it 1. Roll out the dough and put it in the pan or on the tray. 2. Press the tines of a fork straight down through the dough, almost to the pan. 3. Space the holes about 2 cm (¾ inch) apart in even rows across the base. 4. For a tart, dock the base only, not the sides. 5. Chill and bake as the recipe says. For a tart, you usually [blind bake](https://www.tinyplates.dev/glossary/blind-bake) as well. ## Why it works Water in the dough turns to steam in the hot oven. With nowhere to go, it lifts the dough into blisters and domes. The holes give the steam a way out. They also stop the bottom from lifting away from the pan, which helps it cook through and brown evenly. ## Common mistakes * Docking a tart that will hold a runny filling and not sealing it. A thin custard can leak through the holes. Brush the baked base with beaten egg and bake for 2 more minutes to seal them. * Docking too little. A few holes in a large base still lets big bubbles form. * Docking [puff pastry](https://www.tinyplates.dev/glossary/puff-pastry) all over when you want it to rise. Dock only the center and leave a border to puff up as a rim. * Pushing so hard you tear the dough or scratch a nonstick pan. ## In recipes "Prick the base all over with a fork" means dock it. Shortbread recipes often ask you to dock the top in a pattern, which also marks where to cut. For a crust baked with weights, docking is optional but helps. If bubbles form anyway, press them down gently with a spoon halfway through baking. ## Recipes that use this technique 20 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2018/05/spinach-quiche-1-8.jpg)Spinach Ricotta Quichewww.skinnytaste.com · 80 min](https://www.skinnytaste.com/spinach-ricotta-quiche/) * [![](https://www.skinnytaste.com/wp-content/uploads/2023/11/Twice-Baked-Sweet-Potatoes-with-Marshmallows-7.jpg)Twice Baked Sweet Potatoes with Marshmallowswww.skinnytaste.com · 85 min](https://www.skinnytaste.com/twice-baked-sweet-potatoes-with-marshmallows/) * [![](https://www.onceuponachef.com/images/2024/11/Millionaires-shortbread-1.jpg)Millionaire's Shortbreadwww.onceuponachef.com · 120 min](https://www.onceuponachef.com/recipes/chocolate-caramel-shortbread-squares-a-k-a-millionaires-shortbread.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2022/12/Butternut-Squash-Galette-10.jpg)Butternut Squash Galettewww.skinnytaste.com · 90 min](https://www.skinnytaste.com/butternut-squash-galette/) * [![](https://www.onceuponachef.com/images/2020/04/Homemade-Matzo_-scaled.jpg)Homemade Matzowww.onceuponachef.com · 30 min](https://www.onceuponachef.com/recipes/homemade-matzo.html) * [![](https://www.onceuponachef.com/images/2022/03/quiche-lorraine-1-1.jpg)Quiche Lorrainewww.onceuponachef.com · 80 min](https://www.onceuponachef.com/recipes/quiche-lorraine.html) * [![](https://www.onceuponachef.com/images/2022/11/twice-baked-potatoes-3-1200x812.jpg)Twice Baked Potatoeswww.onceuponachef.com · 100 min](https://www.onceuponachef.com/recipes/twice-baked-potatoes.html) * [![](https://www.onceuponachef.com/images/2022/11/baked-potatoes.jpg)Baked Potatoeswww.onceuponachef.com · 70 min](https://www.onceuponachef.com/recipes/baked-potatoes.html) * [![](https://www.onceuponachef.com/images/2024/07/baba-ganoush-with-pita-and-cucumber-1.jpg)Baba Ganoushwww.onceuponachef.com · 60 min](https://www.onceuponachef.com/recipes/baba-ganoush.html) * [![](https://www.onceuponachef.com/images/2009/12/Parmesan-and-Leek-Quiche.jpg)Parmesan & Leek Quichewww.onceuponachef.com · 90 min](https://www.onceuponachef.com/recipes/leek-and-parmesan-quiche.html) * [![](https://www.onceuponachef.com/images/2025/06/Southern-Tomato-Pie-6.jpg)Southern Tomato Piewww.onceuponachef.com · 105 min](https://www.onceuponachef.com/recipes/southern-tomato-pie.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2022/08/3-Cheese-Zucchini-Quiche-9.jpg)Zucchini Quichewww.skinnytaste.com · 90 min](https://www.skinnytaste.com/zucchini-quiche/) ## Related terms * [Blind bakeBlind baking is baking a pie or tart crust before the filling goes in, using weights to stop it puffing up. It keeps the base crisp, not soggy.](https://www.tinyplates.dev/glossary/blind-bake) * [Shortcrust pastryShortcrust pastry is a crumbly, tender pastry of flour, fat and a little water, used for pies, tarts and quiche. Here is the ratio and how to make it.](https://www.tinyplates.dev/glossary/shortcrust-pastry) * [Puff pastryPuff pastry is a dough folded with butter into hundreds of thin layers that rise into a crisp, flaky pastry. Here is how to bake it tall and crisp.](https://www.tinyplates.dev/glossary/puff-pastry) * [Tart panA tart pan is a shallow pan with fluted sides and a removable base, so tarts and quiches lift out whole. Here is how to line it and bake in it.](https://www.tinyplates.dev/glossary/tart-pan) [More in baking and dough](https://www.tinyplates.dev/glossary/category/baking-and-dough)[Every term from A to Z](https://www.tinyplates.dev/glossary)