So I'm working with new ways to sheet or press our dough for efficiency. I found a used dough pro and started playing with it. I'm kind of frustrated with the press. the first dough that i pressed was wonderfully crispy but the rest of the ones i pressed just made me mad. what's happening now is the dough is super thin in the center and the edge is thick. I guess my question is why isn't the dough pressing out evenly? any suggestions of why this is happening?
I also tried a DoughPro dough press for awhile when I first starting making pizzas. Maybe it was just me, but I sure didnít like the way the skins were formed using the DoughPro. Maybe, I didnít give it as much time to learn about it either. I went to opening all my doughs by hand.
Maybe if you register and also post at PMQTT http://thinktank.pmq.com/
others professional pizza operators might be able to help you. You can do a search using the word doughpro or other words on PMQTT using the search feature.