DOUGH P REP ARATION
For best results, the dough to be rolled should be at room temperature.
The size and shape of the dough ball affects the size and shape of the finished crust. For
round crusts, take a round piece of dough and flatten it slightly.
Dust the dough pieces with flour before putting them in the machine.
OP ERATING P ROCEDURE
The dough comes through the first pair of rollers, oblong in shape, and from the second set of
rollers round in shape.
The rollers are easily adjustable to any thickness of pizza dough or crust you may need.
For example, if making a 10” diameter of dough, set the top roller adjustment so that the
dough comes out 10” long, and set the bottom roller adjustment so that it stretches to 10” in
the other direction. The machine has the most success by setting the dough thickness on the
handles using a 2 to 1 ratio of the top and bottom roll settings. This set up will give you the
most success for getting a perfectly round piece of dough
If dough does not slide easily on the discharge trays, dust the trays with flour.
If the dough tears or the machine makes a thumping sound, this indicates that the dough is too
thick to go through that particular setting of the rollers, which means your roller adjustment
has to be opened more, or the dough is too cold and stiff and may require a longer rest period
before use.
OP ERATION
LOAD THE DOUGH INTO THE CHUTE
The dough is rolled
through the first set of
rollers, turn the
elongated piece of dough
¼ of a turn,
and at the same time
push it back to wards the
second set of rollers.
The rounded piece of dough
comes out on the discharge tray.
!!WARNING!!
Never operate the machine
without the guards, safety
cover, or scrapers in place!
Keep your hands and
fingers away from the
chute!
Never force the dough
down into the chute with
your hands!
!!WARNING!!
TIP: If your application requires an elongated piece of dough, Do not rotate the dough for the
second pass.