Manual Dough Sheeter

[toekneemac]

You may want to re think brushing the rollers with olive oil.  1. Shouldn't you use mineral oil instead?  2.  Wouldn't keeping the rollers dry, be better than coating them with a sticky substance?  I mean, most pizza places use flour, not oil.  Perhaps you can add a tray in the back so you can throw some flour onto it and then throw your dough into the rollers.  That would accomplish two things:  Easier for you to operate and a place to toss some flour on to.

Also, how wide is your machine and is it adjustable?


But dude, hell of a job, really.  Looks real good.

[Jet_deck]

15" usable width.  Gap is adjustable, about 3/4" down to 0.  I cut a sheet pan in half and got the dough exit side fitted tonight.

[Jet_deck]

Dough exit slide and thickness (thinness) adjustment lever.

[Jet_deck]

I finally got to test the dough sheeter last nite.  I used Randy's thin crust recipe from here :http://www.pizzamaking.com/forum/index.php/topic,11697.msg107955.html#msg107955 My son and I made the dough friday, so roughly 20 hours at room temp then into the fridge for the remainder of time until last nite.  As far as the sheeting went,  it was uneventful.  The sheeter worked flawlessly and it took no real effort to get the job done.  I cut the 38* dough "ball" in half, and sheeted it down to the width of a penny, then trimmed it down to 10 1/4" diameter (skin weight was 11.5 g ). Par baked at 500 for 5 min, topped and finished cooking. I am happy with this contraption, it is a keeper.  I will make a seperate post under cracker crust to tell about how I screwed up the dough. (Imagine the newbie messing up the dough recipe)

[toekneemac]

What was the final cost to build this little jem?  Where did you buy the sprockets and the chain?

[Jet_deck]

What was the final cost to build this little jem?  Where did you buy the sprockets and the chain?

Total cost was the $26 that I spent on the two rolling pins.  I recycled the three sprockets from the pvc version.  I can't source the sprockets for you since I don't know where your at, but Motion Industries is a big name here that might have a location near you.  You need a "40A13" sprocket. "40" denotes #40 chain, "A" denotes that it is a plate sprocket (with no hub on either side) "13" denotes 13 tooth.  The sprockets cost me $9 a piece.  Who ever has the sprockets can sell you the #40 chain, usually comes in a 10 foot length.  Just make sure that the sprocket that you buy is a smaller diameter than the rolling pins, that way when the sheeter is set in the thin position, the sprocket teeth won't hit each other.

[Randy]

That really look great.  You are the first to make a working sheeter.  You will be legend in the world of pizzamaking.com.

Been real busy lately.  Glad I didn't miss your test post.

Randy



 

[Papageorgio]

I love projects like this. Nice job on the finished project.

Now for the 64K question... does it make rolling out the dough any easier than using a simple rolling pin?
It looks like would require a working area designated to the sheeting process on the counter top.

[Jet_deck]

....Now for the 64K question... does it make rolling out the dough any easier than using a simple rolling pin? ....

Yes, especially with the cracker type dough that is very low hydration and hasn't been warmed up to facilitate easier rolling.

[Randy]

One cold day. give puff pastry a try with your sheeter.  You need a nice cold kitchen to do it but it should be really nifty.

Randy

[Papageorgio]

Is it difficult to feed the dough into the rollers at the same time you're turning the crank? If it were motor driven it would free up both your hands. Though I wouldn't want to catch my finger in it while running.

[Jet_deck]

Is it difficult to feed the dough into the rollers at the same time you're turning the crank?

No, I make the kids do it.

[c0mpl3x]

No, I make the kids do it.

smaller fingers, less chance of getting them sucked in.

great plan 

[PizzaEater]

I'm a bit of a gear head, that really is great work! Well done!

[Jet_deck]

I'm a bit of a gear head, that really is great work! Well done!

Thanks PizzaEater, it was a fun and worthwhile build.  I'm craving a cracker crust pizza right now.

[Texaswomyn]

Jet_deck, I realize this is now an "old" thread but I just found it tonight. I'm fascinated by your creation and wonder if it would work for pie crusts?  Cinnamon rolls? 

Have you continued to use it with good results?  I think I'll get my husband to take a look at what you did and see if he can build one for me. Thanks so much for any thoughts or suggestions you might have.  Diane

[Jet_deck]

Sure, it continues to work well.  I sheeted 2 cracker crusts last weekend or so and it did its job perfectly.  In fact, one of the first dough sheeters (manual) that I found was used for pastry crust.  If your hubby has a hard time sourcing materials or components, let me know, I would be happy to help.

[danidiomas]

I was looking about this topic and It's great what you did. In my search I discovered that in Brazil they have lots of wide dough sheeters.

http://lista.mercadolivre.com.br/cozinha-maquinas-massas/cilindro