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Dough Roller Buying Guide

Buying Guide

Dough Roller Buying Guide

Angled or horizontal, and what width — how to choose a dough roller that sheets your bases in seconds.

Not sure which suits you? Call us on 03 9783 6325.

A dough roller (sheeter) turns 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. If you make pizza or pastry in volume, this is the machine that pays for itself in labour. Note it sheets dough, it doesn't knead it — that's a spiral mixer's job.

Home pizza enthusiasts buy the compact rollers too, for consistent bases without the knack.

Every figure here is from our own range.

If you'd rather talk it through, call us on 03 9783 6325.

Angled or horizontal?

  • Angled roller — a single pass through angled rollers, compact and quick, ideal for pizza bases where a fast, even round is what you want. Our 12" angled model suits most pizzerias.
  • Horizontal roller — dough passes through two sets of rollers (down then across) for a rounder, more controlled sheet and larger bases; the choice for higher volume or bigger diameters. 15" and 18" horizontal models.

Simple: fast pizza bases, compact → angled. Bigger bases, more control, higher volume → horizontal.

Width — match to your base size

Rollers are rated by the widest dough they take. A 12" handles standard pizza; 15" and 18" take larger bases and pastry sheets. Size to the biggest base you make regularly.

Model Type Max width
12" Angled 12"
15" Horizontal 15"
18" Horizontal 18"

What to look for

  • Adjustable thickness — set the gap for thin-crust through to thick base or pastry.
  • Food-safe rollers and easy strip-down — flour and dough get everywhere; quick cleaning matters.
  • Safety guarding — hands near rollers means guards and a cut-off are essential.
  • Bench or floor — the compact rollers sit on a bench; check the footprint.

Frequently asked questions

What does a dough roller do?
It sheets a ball of dough into an even round base in seconds — it doesn't knead the dough, it flattens it.
Angled or horizontal?
Angled is compact and fast for pizza bases; horizontal gives rounder, larger, more controlled sheets for higher volume or pastry.
Do I still need a mixer?
Yes — a spiral mixer kneads the dough, the roller sheets it. A pizzeria usually runs both.
Can I use one at home?
Yes — home pizza-makers use the compact rollers for consistent bases.
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