I have worked at several pizzerias in my young adult life and have made the dough at each place. Every place is pretty much the same and the dough I make at home is not very different at all. That being said, at the pizzerias I would have to "dock" the dough (pizza/breadsticks/calzones, etc...) so it wouldn't over puff during baking. I have never needed to dock my dough at home. I don't understand that, the only difference is the quantity. Flour, sugar, water salt, and yeast. It's all the same ingredients. I cannot find the logic in this. If anything, I would like my dough at home to puff up just a bit. Can someone explain this? My proofing process is wonderful, my dough doubles and even triples in volume, but never needs docking.