I just inherited a pizza restaurant. Looking for some tips on dough rollers.
at pizza group site ... all the w's .pizzagroup.com/eng/prodotti2.html?id=141
just wondering if any one has tips on which is better. parallel or offset.
Also does anyone know how to stop the edges of the dough burning before the middle is finished cooking,
oven is set to 400 deg Celsius.
Ok thanks in advance!!