souspizzaiolo
New member
I’m considering getting a dough press. My emps suck at pushing out consistently even 18" pies . I know that’s because I suck at training them, but I have to pick my battles at this point in my biz… Anyhow, I checked out the Doughpro line at Pizza Expo but couldn’t really get a feel for it there on the expo floor. Restocking fees are high or else I’d just get one and send it back if i hated it…
It seems tricky to get the dough off of the bottom platen. Like it might be sticky. Am I wrong here? It also seems hard to transfer the skin from the platen to a screen/peel. Also the reps say that the heated setup will cut my bake times down by minutes, which seems like an exaggerated claim. Does the dough have any rise in the oven at all after being pneumatically squeezed to death? We do 12" and 18" pies. Without using a mold I have to tweak my dough ball weights to get the desired thickness from both sizes right? Anyone have any experience with the “DoughXpress” line? Our dough recipe is already pretty well inline with what dough doctor suggests for using one of these things sans the PZ44.
I tried asking the Doughpro folks alot of these questions at Expo and on the phone, but they didn’t have much to offer. It was pretty obvious that none of the people I talked to have any experience working a line in a busy pizzeria, or didn’t think I was serious or something.
Anyhow, any input is welcome! Thanks y’all!!
http://fsw-res-3.cloudinary.com/w_1900/v1/p/doughpro_dp3300.jpg
It seems tricky to get the dough off of the bottom platen. Like it might be sticky. Am I wrong here? It also seems hard to transfer the skin from the platen to a screen/peel. Also the reps say that the heated setup will cut my bake times down by minutes, which seems like an exaggerated claim. Does the dough have any rise in the oven at all after being pneumatically squeezed to death? We do 12" and 18" pies. Without using a mold I have to tweak my dough ball weights to get the desired thickness from both sizes right? Anyone have any experience with the “DoughXpress” line? Our dough recipe is already pretty well inline with what dough doctor suggests for using one of these things sans the PZ44.
I tried asking the Doughpro folks alot of these questions at Expo and on the phone, but they didn’t have much to offer. It was pretty obvious that none of the people I talked to have any experience working a line in a busy pizzeria, or didn’t think I was serious or something.
Anyhow, any input is welcome! Thanks y’all!!
http://fsw-res-3.cloudinary.com/w_1900/v1/p/doughpro_dp3300.jpg
Last edited: