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Dough Sheeter?

GoooDawgs
GoooDawgs Posts: 1,060
in EggHead Forum
Funny title, but I believe that's what they call these things...

We make pizza every week - wife makes the dough with 00, we load it up and I egg it.

The issue is that stretching the dough and forming the pie takes awhile.  We did 6 last weekend and it was a workout with the rolling pin.

I've tried to toss it and spin it like the pros and it hasn't turned out too well.  Ideally I could take a pizza class and learn that technique,  but in the meantime I'm looking at "dough sheeters" that you put a dough ball in and hand crank to get the dough flat.

Does anybody use something like this?  Or have any suggestions for spreading out the dough quicker? 

Thanks everyone,
Milton, GA 
XL BGE & FB300
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Comments

  • northGAcock
    northGAcock Posts: 15,173
    Commercially dough pro's are quite expensive and can take up a lot of room.

    https://www.ebay.com/sch/sis.html?_nkw=DOUGHPRO+DOUGH+PRO+DP2000+DP+2000+PIZZA+PRESS+TORTILLA+DUAL+HEAT

    There may be more reasonable solutions for the home....others can weigh in on. Your dough will spread / shape better and easier when it warms to room temp. Not sure if you went from a cold state....(but if you did), try setting it out of the frig for at least 30-45 minutes. I should work much easier for you. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • fishlessman
    fishlessman Posts: 34,583
    if the dough is giving you problems then it hasnt been left out long enough on the counter to relax
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
    How long has your dough been out of the fridge before you try working it? If it's too cold, it won't open easily and will snap back like a rubber band. It needs to be out on the counter for at least two hours before you touch it. I never roll mine, but the same principle would apply.

    Here's a pretty good Tony Gemignani video on shaping pizza dough. Perhaps it will help.https://www.youtube.com/watch?v=SjYqw1CLZsA

    Here's another that shows how quickly a 00 dough ball can be ready for the oven. Pretty cool pizza vid. Scroll to 3:00 or so to see what I'm talking about.
    https://player.vimeo.com/video/6938721

    Good luck!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    edited October 2017
    The dough should easily open by gravity on the back of your hand.  No need to toss.  If I do get a little spring back, I will lay it down for a min to rest, pick it back up, and proceed.

    Usually let my dough rest at room temp for at least 4 hours, sometimes longer, before use.  The qt size Ziplok plastic containers are handy for this, as you can cold ferment doughballs in each one with a light spray of evoo, take it out and place on the counter before use.  It won't stick to anything, and won't dry out, and it gives you some room as they rise a little bit.

    Your pies will be better if you get this technique down, vs rolling pin or sheeter.  And it should only take a couple of minutes to open.


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Raymont
    Raymont Posts: 710
    ok.. I'm a little lost. you make your dough balls, then let rise in fridge, then pull out and let rest for 4 hours to bring up to room temp? Walk me through dough ball to ready to shape? Times/techniques? 

    Small & Large BGE

    Nashville, TN

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  • Focker
    Focker Posts: 8,364
    Raymont said:
    ok.. I'm a little lost. you make your dough balls, then let rise in fridge, then pull out and let rest for 4 hours to bring up to room temp? Walk me through dough ball to ready to shape? Times/techniques? 
    Yes.  With cold fermentation, you mix the dough, either chunk it out into doughballs, or leave whole, and keep in fridge for up to maybe five days.  I like to go 3, seems to be my sweet spot for just about any recipe, but try all 1-5 days, see what you like.  I haven't gone longer than 5 days, not that you can't.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Carolina Q
    Carolina Q Posts: 14,831
    Focker said:
    Raymont said:
    ok.. I'm a little lost. you make your dough balls, then let rise in fridge, then pull out and let rest for 4 hours to bring up to room temp? Walk me through dough ball to ready to shape? Times/techniques? 
    Yes.  With cold fermentation, you mix the dough, either chunk it out into doughballs, or leave whole, and keep in fridge for up to maybe five days.  I like to go 3, seems to be my sweet spot for just about any recipe, but try all 1-5 days, see what you like.  I haven't gone longer than 5 days, not that you can't.
    This, 3's best. And I try not to go more than 4 days. Cold dough needs to warm up before it'll stretch.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GoooDawgs
    GoooDawgs Posts: 1,060
    A lot of times we just make the dough and roll it.. some times it has an hour or so to rise before we roll. 

    Sounds like we need to make in advance and let it sit out a few hours... let me try this and report back.  Thanks! 
    Milton, GA 
    XL BGE & FB300
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