Looking to purchase one but I need some reassurance before spending the money. Would like some input from users with experience with these machines before I start calling the manufacturers.
I currently go straight from cooler to rolling pin. I was looking at a Somerset 2500 Dough Roller but can someone explain the difference between their dough rollers and dough sheeters?
Being that I already use a rolling pin I don’t believe the roller would change the finished product at all.
Does anyone have experience with these machines going straight from cooler?
I also have two accounts that each require 80 - 100 full sheet pizzas delivered every week. Would one of these machines be able to handle a 3 pound dough and roll out the dough the length and width of a full sheet pan?
I’m looking to speed up the process of stretching out the full sheet pizza orders as well as make it easier for newbies to help out on the oven. Do you think this machine could do the job?