Dough Roller 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.
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.
The range — models
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. Tap a model for live pricing.
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?
Angled or horizontal?
Do I still need a mixer?
Can I use one at home?
Once submitted, we will email you promptly.