DOUGH ROLLER-SHEETER

We currently Hand-Toss all our pies but would like to add a sheeter so that we can quickly and efficiently make small (8") and others in larger quantities for events, schools, etc. This would be in addition to our dine-in/take-out premium style products. Of course, we would adjust topping quantities accordingly. Our question is, what type of sheeter would be the best to purchase. Should we buy one used or new? How necessary is a warranty for this equipment. Any advise is appreciated.

remember, a sheeter or dough press will alter the “style/texture” of your pizza…

I’ve used both, but prefer hand tossed, even for volume orders…

With that said, I say get a dough press, as that will closer resemble your current pie…

Somerset makes an excellent one (they also make sheeters)…

Get one with the hydraulic feature, as it is easier than an older completely manual press…

Your dough needs 2 be warm & proofed to obtain good results…

We have equipped hundreds of pizza shops almost none of them use presses. None of the chain accounts we equip use presses many use sheeters.

George Mills

I would not use a sheeter or press. They will cause your crust to be tough.