The dough sheeter flattens dough into a uniform layer by passing it between two adjustable rollers, cutting time and effort compared to rolling by hand: it's the essential tool for pastry, bakery, pizza and croissant production in workshops handling regular volumes.

Stainless steel or wooden roller: the stainless steel version is the most common in professional workshops, easy to clean and sanitise; the wooden version, more artisanal in tradition, holds less dough during more delicate work and remains preferred for certain leavened doughs.

Roller width: 320, 400 or 500 mm — the wider the band of dough processed at each pass, the higher the hourly output. Each model is available in single-phase or three-phase versions.

Looking for spare parts for your dough sheeter? See Pizza Roller and Dough Sheeter Spare Parts (belts, gears, cross-arm).

Frequently asked questions

What roller width should I choose?
320mm for smaller volumes or tight spaces, 400-500mm for workshops with more intensive production and larger dough pieces.

Stainless steel or wooden roller: which is better?
Stainless steel is the more versatile, easier-to-sanitise choice; wood remains preferred by those working very hydrated doughs or following a more traditional process.