Somerset Sheeter Shaping Issues

[adistler1]

Hello!

I'm doing tavern style cracker crust pizzas and bought a Somerset CDR-2000 sheeter and I'm having issues with getting a nice, uniform, round shape to work with. It's a low hydration dough, flaky like a pie crust, but I have a uniform puck shape that I feed into the top. It's usually set at 4 or 5, then I feed it through and turn it before feeding it through a second time on the bottom rollers, which are set to 2-3. Every single time, it comes out a big oblong shape on the top and then more of an odd rectangle on the bottom, sometimes, not even wide enough to fit in my pan.

Any tips or tricks to help a newbie out?

Thank you!

Aaron

[theGreenSurfer]

Yea after it comes out put a screen or pan on top of it and cut around it with a pizza cutter so it’s round.. Pretty standard shaping trim for sheeted doughs. You can then reform the scrap into a 2nd mini pizza, that one will turn out to be super crackery.