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I agree, those look killer. Can you tellusmore about the dough? Would you consider that a Midwestern thin crust?
Wes,You are a true artist, with pizzas that look like paintings. Very nice indeed.Peter
That meatball pizza is gorgeous! I have not heard of a dough sheeter before. I take it the appliance in the background in the first picture is the sheeter? Is it used for a particular style of pizza?
Yes. This one is a Doyon single pass, 17" wide. Single pass basically means you have to change the thickness setting and re-sheet your dough to keep making it thinner. Do a YouTube search for "dough sheeter" and you'll see a bunch of different types in action.
What is the list on that one of yours Wes...thanks!Bobhttp://www.pizzamaking.com/forum/index.php/topic,21737.0.html
I researched the snot out of these things trying to find a sheeter that would do the job without totally breaking the bank. I picked this over a double pass because I wanted to do rectangular sheets and it looked to me like round is what you get out of the DP. This one weighs 95 pounds so I can move it around without too much trouble (or Advil).
Thanks for the info Wes....you did good. I grew up on single pass...you can make it work jus fine...Bob
Bob, what do you have for a mixer?