Pizza parlors use many different methods to flatten the dough. Some preserve the traditional ways by throwing the dough or flattening it by hand, and while these methods are great for artisan pizza or show cooking, they are also usually quite slow and require a fair amount of training to do properly. Many other parlors, however, have begun to move to pizza presses like these that make flattening pizza dough easier and more cost effective than ever. Pizza dough presses work by using electromechanical pressure to flatten the dough. They also typically have at least one heated platen that gently heats the dough, making it easier to flatten. The heat is not intended to cook the dough, simply allow it to flow more easily. By using a pizza press to flatten your pizza dough rather rolling or throwing it manually, you are able to significantly reduce your labor costs, adding to your bottom line and speeding up your hourly production. As an added bonus, every piece of dough is flattened to the exact same size and thickness, so your waste costs are decreased and your customers are sure to notice the improved product consistency.
It is important to consider both how it is operated and the overall size of the unit when deciding which pizza dough press is best for you. Pizza presses can be either manually operated with a pull down handle, or they can operate automatically with a simple push of a button. Manual units require more attention and labor, but they also tend to be safer and are the more economic option. Automatic presses, on the other hand require only the press of a button, so they are much easier to use and press dough in a fraction of the time it would take to throw. The dimensions will indicate how much countertop or table space the unit will take up, and they will also help you determine the largest size of pizza dough you can press. For manual pizza presses, you will also need to be sure there is also enough overhead clearance for the handle.