Freddy_Krugerrand
New member
I read “the dough doctors” thread on the differences between hand tossed, pressed, and sheeted dough preparations and I had a question.
If a business was looking to do high volume (200+) pizzas a day, was doing new york style pizza only, was using a conveyor oven, and was not trying to do gourmet style pizza then would most of you say that a dough press is the best way to go?
Do most of you prefer a press over a sheeter? After reading the article the sheeter just seemed best for really really then crust pizza.
Any comments, suggestions, or ideas appreciated.
If a business was looking to do high volume (200+) pizzas a day, was doing new york style pizza only, was using a conveyor oven, and was not trying to do gourmet style pizza then would most of you say that a dough press is the best way to go?
Do most of you prefer a press over a sheeter? After reading the article the sheeter just seemed best for really really then crust pizza.
Any comments, suggestions, or ideas appreciated.
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