Dough Rollers
Borrelli dough rollers (sheeters) turn a ball of dough into an even, round base in seconds — the difference between a pizzeria that keeps up at peak and one hand-stretching every base. Angled and horizontal models, 12" to 18".
A roller sheets dough; it doesn't knead it — that's a spiral mixer's job. A busy pizzeria usually runs both.
- Sheets dough into even, round bases in seconds
- 12" angled and 15"/18" horizontal models
- Adjustable thickness
- Food-safe rollers, easy strip-down
- Safety guarding
- Bench-top footprint
Angled is compact and fast for pizza bases; horizontal gives rounder, larger, more controlled sheets for higher volume or pastry.
You'll still want a spiral mixer to make the dough.
→ Angled vs horizontal and widths in our Dough Roller Buying Guide.
What is a dough roller used for?
Dough rollers shape pizza bases, pastry and other rolled dough products to a consistent thickness, reducing manual rolling time.
Can I adjust the thickness of the rolled dough?
Yes, most models include adjustable thickness settings to suit different products.
Are dough rollers suitable for high-volume kitchens?
Yes, these rollers are built for repeated daily use in busy pizzerias and bakeries.
Do I need a mixer as well as a dough roller?
If you're producing dough from scratch, a Spiral Mixer is typically used to knead the dough before rolling.