Equipment Question

Discussion in 'The Think Tank' started by Chicago Annie, Jan 11, 2018 at 11:29 AM.

  1. Chicago Annie

    Chicago Annie New Member

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    We have an opportunity to buy a sheeter and wondered if anyone has experience with one like it?

    IMG_65001.jpg Sorry, no brand on it anywhere...
     
  2. George Mills

    George Mills Well-Known Member

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    Looks like it will need new rollers . I would not recommend.
    George Mills
     
  3. Chicago Annie

    Chicago Annie New Member

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    Thanks for the feedback...
     
  4. URNUTS

    URNUTS Active Member

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    They sold pies on the Titanic?
     
  5. Joe Manor

    Joe Manor Member

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    That things gross!
     
  6. Tom Lehmann

    Tom Lehmann Well-Known Member

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    Does your specific type of pizza lend itself to the characteristics imparted by a dough sheeter? I wrote an article on this very topic, comparing the finished crust characteristics when the dough was opened into skins using the different methods (sheeting, pressing, tossing (hand) and I may have even discussed the combination method which we used for training purposes where the dough is partially opened to size using the dough sheeter (about 2-inches less than finished diameter) and then finished opening to full diameter by hand tossing. The results are very good with much of the hand opened crumb structure characteristics but without the uneven spots across the skin and it is fast and easy to learn too, that's why we developed the procedure for our "newbe" students.
    Tom Lehmann/The Dough Doctor
     
  7. pizzanow

    pizzanow Active Member

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  8. Piedad

    Piedad Active Member

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    This looks suspiciously like the home clothes wringer that Edison was working on ... shredded clothes like a machete. He later changed his marketing scheme for it and sold thousands for boat anchors ... do you have a boat?