I am currently taking some restaurant training and will be opening a pizza place soon . My instructor prefers the manual way of rolling and pressing the pizza . However ,if any one has used a pizza press, roller, or sheeter ,I would like to find out what they are used for and whether they make pizza making quicker or simpler. I personally cannot 'slap' the dough so i need to know if the presser can do this for me.
Thanks for your answers.