A dough sheeter is a commercial food-preparation machine that rolls dough into a smooth, even sheet of consistent thickness.
Instead of rolling dough by hand with a rolling pin, the operator feeds dough through a set of rollers. The rollers gradually flatten the dough until it reaches the desired thickness.
Dough sheeters are commonly used in:
- Bakeries
- Pizzerias
- Pastry shops
- Restaurants
- Hotels
- Commissary kitchens
- High-volume food production
A dough sheeter is a machine that flattens dough into uniform sheets quickly and consistently, reducing the amount of manual rolling required.
Dough sheeters are especially useful for foods such as:
- Pizza dough
- Croissants
- Puff pastry
- Pie crust
- Cookies
- Flatbreads
- Fondant
- Danish pastry
- Some types of pasta dough
This guide explains what a dough sheeter is, how it works, what foods it can make, the different types of dough sheeters, and how to decide whether your restaurant or bakery needs one.
What Is a Dough Sheeter?
A dough sheeter is a machine designed to reduce a piece of dough to a controlled thickness.
The machine usually contains:
- One or more sets of rollers
- A dough feed area
- Thickness controls
- A receiving surface or conveyor
The operator places dough into the machine and adjusts the roller gap.
As the dough passes between the rollers, it becomes:
- Flatter
- Wider
- More uniform
Multiple passes may be used to reach the final thickness.
What Does a Dough Sheeter Do?
The main job of a dough sheeter is to create a consistent sheet of dough.
That consistency can help restaurants and bakeries improve:
- Portion control
- Product appearance
- Cooking consistency
- Production speed
- Labor efficiency
Instead of depending on each employee to roll dough by hand, the machine creates a more repeatable result.
How Does a Dough Sheeter Work?
Most dough sheeters work by pressing dough between rollers.
The basic process looks like this:
Step 1: Prepare the Dough
The dough is mixed and allowed to rest according to the recipe.
Step 2: Portion the Dough
A manageable piece is placed into the sheeter.
Step 3: Set the Roller Gap
The operator chooses the starting thickness.
Step 4: Feed the Dough Through
The rollers pull the dough through and flatten it.
Step 5: Reduce the Thickness
The roller gap is gradually narrowed.
Step 6: Repeat if Necessary
The dough may pass through several times until it reaches the desired thickness.
Step 7: Cut or Shape the Dough
The finished sheet can then be cut, folded, laminated, filled, or formed into the final product.
Why Is Dough Passed Through More Than Once?
Trying to flatten thick dough to its final thickness in one pass can stress or tear it.
Gradually reducing the roller gap helps create a smoother sheet.
This is especially important with:
- Pastry dough
- Croissant dough
- Puff pastry
- Pizza dough
Why Is Dough Thickness Important?
Uniform thickness affects both appearance and cooking.
If one section is much thicker than another, the product may:
- Bake unevenly
- Brown inconsistently
- Have an uneven texture
- Look inconsistent from serving to serving
A dough sheeter reduces those differences.
What Foods Can You Make With a Dough Sheeter?
Dough sheeters are versatile machines.
Common applications include:
- Pizza
- Croissants
- Puff pastry
- Danish pastry
- Pie crust
- Cookies
- Flatbreads
- Crackers
- Tarts
- Fondant
- Pasta sheets
Can You Use a Dough Sheeter for Pizza?
Yes.
Pizza restaurants can use dough sheeters or dough rollers to flatten dough portions quickly.
This can be especially useful in high-volume operations where staff need to prepare many crusts consistently.
A dough sheeter can help standardize:
- Crust thickness
- Diameter
- Portion size
However, some pizza styles depend heavily on hand stretching, so not every pizzeria uses a sheeter.
Does a Dough Sheeter Change Pizza Texture?
It can.
Rolling dough aggressively can press out some of the gas developed during fermentation.
This may produce a:
- Flatter crust
- Denser structure
- More uniform crumb
than hand stretching.
For thin-crust pizza, this may be desirable.
For highly aerated pizza styles, hand stretching may be preferred.
Can You Use a Dough Sheeter for Croissants?
Yes.
Croissants are one of the most important applications for a commercial dough sheeter.
Croissant dough requires repeated:
- Rolling
- Folding
- Chilling
to create many thin layers of dough and butter.
A dough sheeter makes this laminating process much faster and more consistent.
What Is Laminated Dough?
Laminated dough contains alternating layers of dough and fat, usually butter.
Examples include:
- Croissants
- Puff pastry
- Danish pastry
During baking, moisture creates steam between the layers and helps the pastry rise.
Why Are Dough Sheeters Important for Laminated Pastry?
Laminated dough requires very even thickness.
If one part of the dough is significantly thicker, the layers may become uneven.
A sheeter helps bakers maintain:
- Consistent thickness
- Even butter distribution
- Uniform layers
Can a Dough Sheeter Make Puff Pastry?
Yes.
Puff pastry is another major sheeter application.
The dough and butter are repeatedly rolled and folded to build thin layers.
Doing this by hand is possible, but a sheeter can make large-batch production considerably easier.
Can You Use a Dough Sheeter for Pie Crust?
Yes.
A dough sheeter can produce uniform sheets of pie dough for:
- Pies
- Tarts
- Galettes
- Hand pies
This can improve portion consistency in bakeries and high-volume restaurants.
Can You Use a Dough Sheeter for Cookies?
Yes.
Rolled cookie dough can be sheeted to a consistent thickness before cutting.
This is especially useful for:
- Sugar cookies
- Shortbread
- Gingerbread
- Decorated cookies
Can You Use a Dough Sheeter for Fondant?
Some sheeters can be used for fondant.
A sheeter can help create a smooth, even sheet for covering:
- Cakes
- Pastries
- Decorative desserts
Always check the manufacturer's intended applications before using a machine for fondant.
Can You Use a Dough Sheeter for Pasta?
Some dough sheeters can flatten pasta dough.
However, dedicated pasta sheeters may be better suited for very thin pasta sheets and continuous pasta production.
Can You Use a Dough Sheeter for Flatbread?
Yes.
Depending on the dough and machine, sheeters can help prepare:
- Flatbreads
- Wraps
- Tortilla-style dough
- Thin bread dough
Can You Use a Dough Sheeter for Naan?
Some restaurants may use sheeting equipment to partially flatten naan dough before final shaping.
However, traditional naan is often stretched or shaped by hand before being cooked in a tandoor.
Nishi Enterprise carries Commercial Tandoors and Shaan Tandoors for restaurants preparing naan and other tandoor-cooked breads.
Can You Use a Dough Sheeter for Roti or Chapati?
Some high-volume operations may use rolling or sheeting equipment to flatten dough portions for roti, chapati, or other flatbreads.
The final texture and shape depend on:
- Dough hydration
- Sheeter pressure
- Thickness
- Cooking method
What Are the Main Types of Dough Sheeters?
Commercial dough sheeters come in several designs.
The major categories include:
- Countertop dough sheeters
- Floor dough sheeters
- Reversible dough sheeters
- Manual dough sheeters
- Automatic or powered dough sheeters
- Pizza dough rollers
What Is a Countertop Dough Sheeter?
A countertop dough sheeter is a compact model designed to sit on a work table or equipment stand.
It is often suitable for:
- Small bakeries
- Cafes
- Restaurants
- Small pastry operations
Countertop models usually have a smaller working width than large floor machines.
What Is a Floor Dough Sheeter?
A floor sheeter is a larger machine designed for higher-volume production.
It may have long conveyor tables extending from both sides.
Floor models are often used in:
- Large bakeries
- Hotels
- Commissary kitchens
- Production bakeries
What Is a Reversible Dough Sheeter?
A reversible dough sheeter allows the dough to travel back and forth through the rollers.
The operator can reduce the roller gap between passes.
This is especially useful for laminated dough because the dough can repeatedly move:
left to right, then right to left.
The operator does not have to carry the dough back to the starting side after every pass.
Why Are Reversible Dough Sheeters Popular in Bakeries?
They are efficient for products that require many passes through the rollers.
Examples include:
- Croissants
- Puff pastry
- Danish dough
The reversible conveyor can reduce handling and speed up production.
What Is a Manual Dough Sheeter?
A manual sheeter uses hand-operated controls rather than a powered motor for some or all of the rolling process.
Manual models may be appropriate for:
- Very low-volume production
- Small kitchens
- Operations with limited electrical access
What Is an Electric Dough Sheeter?
An electric dough sheeter uses a motor to drive the rollers or conveyor.
This can improve:
- Speed
- Consistency
- Labor efficiency
in higher-volume operations.
What Is a Pizza Dough Roller?
A pizza dough roller is a machine specifically designed to flatten pizza dough.
It may use:
- One set of rollers
- Two angled roller sets
to turn a dough ball into a round or nearly round crust.
Dough Sheeter vs. Dough Roller
These terms are sometimes used interchangeably, but the machines can have different purposes.
| Dough Sheeter | Dough Roller |
|---|---|
| Designed to create broad sheets of dough | Often designed for individual dough portions |
| Common for pastry | Common for pizza |
| May have conveyor belts | Often compact and gravity-fed |
| Multiple passes common | One or two passes may be enough |
Always look at the specific machine rather than relying only on the product name.
Dough Sheeter vs. Rolling Pin
A rolling pin performs the same basic task manually.
| Dough Sheeter | Rolling Pin |
|---|---|
| Powered or mechanical | Manual |
| Consistent thickness | Depends heavily on operator skill |
| Faster for large batches | Better suited for small batches |
| Higher equipment cost | Very inexpensive |
Dough Sheeter vs. Pasta Machine
A pasta machine and dough sheeter both use rollers, but they are designed for different production needs.
Dough Sheeter
Often handles wider and larger pieces of dough for:
- Pastry
- Pizza
- Pie crust
- Cookies
Pasta Machine
Usually specializes in creating thin sheets for:
- Lasagna
- Ravioli
- Fettuccine
- Other pasta
Dough Sheeter vs. Dough Press
A dough press uses pressure between two plates to flatten dough.
A sheeter uses rotating rollers.
| Dough Sheeter | Dough Press |
|---|---|
| Uses rollers | Uses flat press plates |
| Creates sheets | Creates individual flattened portions |
| Excellent for pastry | Common for pizza and tortillas |
| Multiple passes possible | Usually one pressing cycle |
Dough Sheeter vs. Dough Divider
A dough divider does not flatten dough.
It divides a large mass of dough into consistent portions.
A bakery may use both machines:
- A dough divider portions the dough.
- A dough sheeter flattens it.
Dough Sheeter vs. Dough Mixer
A mixer creates the dough.
A sheeter shapes it.
The production process may look like:
mix → divide → rest → sheet → cut or shape → bake.
Nishi Enterprise carries Commercial Mixers for restaurants, bakeries, pizzerias, and other foodservice operations.
What Is a Spiral Mixer?
A spiral mixer is designed primarily for bread and pizza dough.
The bowl and spiral dough hook work together to mix dough efficiently.
Spiral mixers and dough sheeters perform completely different jobs.
The mixer develops the dough.
The sheeter flattens it.
What Is a Planetary Mixer?
A planetary mixer is a versatile commercial mixer that can handle:
- Dough
- Batter
- Whipped cream
- Frosting
- Mashed potatoes
depending on the attachment and machine capacity.
Why Do Bakeries Use Dough Sheeters?
Bakeries use sheeters primarily for consistency and speed.
A commercial pastry operation may need to roll hundreds of pounds of dough.
Doing all of that by hand would require significant:
- Labor
- Time
- Physical effort
How Does a Dough Sheeter Save Labor?
Imagine a baker manually rolling 100 pieces of dough.
Each piece must be:
- Rolled
- Measured
- Adjusted
A sheeter can reduce the amount of manual rolling and help one employee process dough much more efficiently.
Does a Dough Sheeter Improve Consistency?
Yes.
Thickness controls allow the operator to use the same roller setting repeatedly.
This helps create more consistent:
- Pastries
- Pizza crusts
- Cookies
- Pie shells
How Does Consistent Dough Save Money?
Consistent dough thickness can reduce waste.
If one employee rolls pastry too thick, the restaurant may use more dough per portion.
If another rolls it too thin, the product may:
- Tear
- Overcook
- Fail quality standards
A sheeter can help keep each portion closer to the target specification.
Can a Dough Sheeter Reduce Training Time?
Yes.
Hand rolling requires practice.
A sheeter still requires training, but repeatable machine settings can make it easier for multiple employees to produce similar results.
What Size Dough Sheeter Do You Need?
Size depends on:
- Maximum dough width
- Batch size
- Production volume
- Available space
- Type of food being produced
What Is Sheeter Working Width?
Working width refers to the maximum width of dough that can pass through the rollers.
A wider machine can handle:
- Larger pastry sheets
- Larger pizza dough
- More dough per pass
but usually requires more space.
How Much Counter Space Does a Dough Sheeter Need?
Compact models may fit on a standard commercial work table.
Larger reversible sheeters can require substantial floor space because the conveyor tables extend outward.
Before buying, measure:
- Machine width
- Machine depth
- Conveyor extension
- Working clearance
What Voltage Does a Dough Sheeter Need?
Electrical requirements vary by model.
Commercial sheeters may require different:
- Voltage
- Phase
- Amperage
depending on size and motor.
Always verify the electrical specifications before ordering.
Should You Buy a Countertop or Floor Dough Sheeter?
Choose a Countertop Sheeter If:
- Space is limited
- Production volume is moderate
- You work with smaller dough sheets
Choose a Floor Sheeter If:
- Production volume is high
- You make large pastry sheets
- You regularly produce laminated dough
- You have sufficient floor space
Do You Need a Dough Sheeter for a Small Bakery?
Not always.
A small operation may be able to use:
- Rolling pins
- Small dough rollers
- Compact sheeters
depending on production volume.
A sheeter becomes more valuable as the amount of repetitive rolling increases.
Do Pizza Restaurants Need a Dough Sheeter?
It depends on the pizza style and volume.
A dough sheeter may make sense for:
- Thin-crust pizza
- High-volume production
- Operations focused on uniform crusts
It may be less appropriate for styles where a very airy crust and hand-stretched texture are important.
Do Restaurants Need a Dough Sheeter?
A general restaurant may not need one unless dough preparation is a major part of the menu.
A sheeter becomes more useful if the restaurant regularly makes:
- Fresh pizza
- Flatbreads
- Pastry
- Pie crust
- Cookies
- Fresh pasta
What Should You Look for When Buying a Dough Sheeter?
Important factors include:
- Maximum dough width
- Roller adjustment range
- Countertop vs. floor design
- Reversible operation
- Motor power
- Electrical requirements
- Machine dimensions
- Cleaning requirements
- Safety guards
- Production capacity
Why Roller Adjustment Matters
Different products require different thicknesses.
A useful sheeter should allow operators to adjust the rollers accurately enough for the menu.
For example:
- Pizza may need one thickness.
- Pie crust may need another.
- Croissant dough may require several progressively thinner settings.
Why Machine Capacity Matters
A small machine may work perfectly in a cafe but become a bottleneck in a large bakery.
Consider:
- How many dough pieces you process per hour
- How large each piece is
- How many passes are required
What Safety Features Should a Dough Sheeter Have?
Commercial dough sheeters commonly include guards or safety systems designed to reduce access to moving rollers.
Employees should never:
- Reach into moving rollers
- Bypass safety guards
- Clean the machine while it is operating
Always follow the manufacturer's operating and cleaning instructions.
How Do You Clean a Dough Sheeter?
Cleaning procedures vary by machine.
A typical process may include:
- Turn the machine off.
- Disconnect power when required.
- Remove loose flour and dough.
- Clean approved removable components.
- Wipe food-contact surfaces.
- Allow components to dry.
- Reassemble correctly.
Never spray water into motors, controls, or other electrical components unless the manufacturer specifically allows it.
Why Is Flour Buildup a Problem?
Flour and dough residue can build up around:
- Rollers
- Belts
- Scrapers
- Machine edges
Regular cleaning helps maintain sanitation and smooth machine operation.
Why Are Dough Scrapers Important?
Some sheeters use scraper components to keep dough from wrapping around the rollers.
Worn or damaged scrapers can cause:
- Dough buildup
- Uneven feeding
- Cleaning problems
Does a Dough Sheeter Need Maintenance?
Yes.
Commercial sheeters may require periodic inspection of:
- Belts
- Rollers
- Bearings
- Scrapers
- Safety guards
- Electrical components
Maintenance schedules should follow the manufacturer's recommendations.
Can Dough Stick to the Sheeter?
Yes.
Sticking can occur if:
- Dough is too warm
- Dough is too wet
- Not enough flour is used
- The machine is dirty
How Do You Stop Dough From Sticking?
Depending on the recipe, operators may use:
- A light dusting of flour
- Proper dough temperature
- Chilling
- Correct roller settings
Using too much flour can also change the dough, so the goal is to use only what is necessary.
Why Does Dough Tear in a Sheeter?
Dough can tear if:
- The roller gap is reduced too quickly
- The dough is too dry
- The dough has not rested enough
- The dough is too cold or stiff for the application
Gradual sheeting usually improves results.
Why Does Dough Shrink After Sheeting?
Dough may shrink because gluten has been stretched and wants to contract.
Resting the dough can allow the gluten to relax before further rolling or cutting.
Can You Overwork Dough With a Sheeter?
Yes.
Repeatedly rolling dough unnecessarily can affect:
- Gluten development
- Texture
- Temperature
This is especially important with delicate pastry dough.
Why Dough Temperature Matters
Dough temperature can strongly affect sheeting.
If pastry dough becomes too warm:
- Butter can soften
- Layers can merge
- Dough can become sticky
If it becomes too cold:
- Butter may crack
- Dough may resist rolling
Why Is a Dough Sheeter Useful for Croissant Production?
Croissant production requires repeating the same sequence many times:
roll → fold → chill → roll again.
A reversible sheeter can make that workflow considerably faster than hand rolling.
How Much Can a Dough Sheeter Increase Production?
The exact improvement depends on:
- Machine size
- Dough type
- Operator experience
- Number of passes
However, in a bakery where hand rolling is a major bottleneck, a sheeter can significantly increase throughput.
Is a Dough Sheeter Worth It?
A dough sheeter is most valuable when:
- Dough is prepared every day
- Large quantities are rolled
- Consistency is important
- Labor costs are high
- Hand rolling is slowing production
For an operation that only rolls a few pieces of dough each day, the equipment may not be necessary.
Restaurant Equipment That Pairs With a Dough Sheeter
A dough sheeter is usually only one part of a larger dough-production setup.
Commercial Mixers
Mixers prepare the dough before sheeting.
Nishi Enterprise carries Commercial Mixers for bakeries, pizzerias, restaurants, and other foodservice operations.
Commercial Work Tables
Restaurants need clean prep surfaces for:
- Dividing dough
- Folding pastry
- Cutting sheets
- Shaping finished products
Nishi Enterprise carries Commercial Work Tables for restaurant and bakery prep areas.
Food Prep Equipment
Nishi Enterprise's Commercial Food Prep Equipment collection includes equipment for preparing ingredients and supporting high-volume kitchen production.
Dough Sheeter Workflow in a Bakery
A typical bakery workflow may look like:
- Weigh ingredients.
- Mix the dough.
- Allow the dough to rest.
- Divide into manageable portions.
- Sheet the dough.
- Fold or laminate if required.
- Cut and shape.
- Proof if necessary.
- Bake.
Dough Sheeter Workflow in a Pizzeria
A pizza restaurant may:
- Mix pizza dough.
- Divide into dough balls.
- Ferment or proof.
- Feed dough through the roller or sheeter.
- Finish shaping by hand if necessary.
- Add sauce and toppings.
- Bake.
Frequently Asked Questions About Dough Sheeters
What is a dough sheeter?
A dough sheeter is a machine that passes dough through rollers to create a flat, even sheet of controlled thickness.
What does a dough sheeter do?
It reduces dough thickness while improving consistency and reducing manual rolling.
How does a dough sheeter work?
Dough passes between adjustable rollers that gradually flatten it to the desired thickness.
What foods can be made with a dough sheeter?
Dough sheeters can be used for pizza, croissants, puff pastry, Danish pastry, pie crust, cookies, flatbread, fondant, crackers, and some pasta dough.
Can you use a dough sheeter for pizza?
Yes. Dough sheeters and pizza dough rollers are commonly used to create thin, consistent pizza crusts.
Can a dough sheeter make croissants?
Yes. Reversible dough sheeters are especially useful for laminating croissant dough.
Can a dough sheeter make puff pastry?
Yes. It is one of the most common machines used to roll and laminate puff pastry.
Can you use a dough sheeter for pie crust?
Yes. It can create consistent sheets for pies, tarts, and other pastry applications.
Can a dough sheeter make cookies?
Yes. Rolled cookie dough can be sheeted to a uniform thickness before cutting.
Can you use a dough sheeter for pasta?
Some models can flatten pasta dough, although a dedicated pasta sheeter may be better for certain applications.
Can you use a dough sheeter for naan?
Some operations may use a sheeter to partially flatten naan dough, although traditional naan is commonly stretched by hand before cooking in a tandoor.
What is a reversible dough sheeter?
A reversible dough sheeter moves dough back and forth through the rollers, making repeated passes easier.
What is the difference between a dough sheeter and a dough roller?
Dough sheeters are often designed for broad dough sheets and pastry, while dough rollers are commonly used for individual pizza crusts and smaller dough portions.
What is the difference between a dough sheeter and a dough press?
A sheeter flattens dough using rollers, while a dough press flattens it between two plates.
What is the difference between a dough sheeter and a pasta machine?
A dough sheeter is generally designed for larger and wider dough sheets, while a pasta machine specializes in thin pasta dough.
What is the difference between a dough sheeter and a mixer?
A mixer combines ingredients and develops dough. A sheeter flattens the finished dough.
Why do bakeries use dough sheeters?
They improve consistency, reduce manual rolling, save labor, and increase production speed.
Does a dough sheeter save labor?
Yes. It can significantly reduce the amount of repetitive hand rolling required in high-volume operations.
Does a dough sheeter improve consistency?
Yes. Adjustable roller settings help produce dough at a repeatable thickness.
Do pizza restaurants need a dough sheeter?
Not always. It depends on production volume and pizza style. Thin-crust and high-volume operations may benefit most.
Does a bakery need a dough sheeter?
A bakery that regularly produces croissants, puff pastry, pie crust, cookies, or other rolled dough can benefit significantly from one.
What size dough sheeter should I buy?
Choose based on dough width, production volume, floor or counter space, and the products you plan to make.
What is working width on a dough sheeter?
Working width is the maximum width of dough that can pass through the rollers.
Why does dough stick to a sheeter?
Dough may stick because it is too warm, too wet, insufficiently floured, or because the machine needs cleaning.
Why does dough tear in a dough sheeter?
The roller gap may be reduced too quickly, or the dough may be too dry, stiff, or insufficiently rested.
Why does dough shrink after sheeting?
Gluten can contract after being stretched. Allowing the dough to rest can help it relax.
Can dough be overworked in a sheeter?
Yes. Excessive rolling can affect dough texture, temperature, and gluten development.
How do you clean a dough sheeter?
Turn it off, follow lockout or unplugging procedures when required, remove flour and dough residue, clean approved components, and follow the manufacturer's cleaning instructions.
What equipment works with a dough sheeter?
Dough sheeters are often paired with commercial mixers, stainless steel work tables, dough dividers, proofing equipment, and ovens.
Where can restaurants find commercial mixers for dough production?
Nishi Enterprise carries Commercial Mixers for bread, pizza, pastry, and other restaurant dough applications.
Where can bakeries find commercial work tables?
Nishi Enterprise carries Commercial Work Tables for bakery, restaurant, and food-preparation areas.
Final Thoughts: What Is a Dough Sheeter?
A dough sheeter is one of the most useful pieces of equipment for a restaurant or bakery that repeatedly rolls large amounts of dough.
The basic concept is simple:
dough goes between adjustable rollers and comes out flatter and more uniform.
That simple process can make a major difference in commercial kitchens.
A dough sheeter can help improve:
- Production speed
- Consistency
- Portion control
- Labor efficiency
- Finished product appearance
It is particularly valuable for:
- Croissants
- Puff pastry
- Danish pastry
- Pizza dough
- Pie crust
- Cookies
- Flatbreads
Small countertop models may be sufficient for cafes and restaurants with moderate production.
Larger reversible floor sheeters are better suited for bakeries producing large quantities of laminated pastry every day.
The right machine depends on:
- Production volume
- Dough width
- Available space
- Product type
- Electrical requirements
A dough sheeter also works as part of a larger dough-production system.
Nishi Enterprise carries Commercial Mixers for preparing bread, pizza, and pastry dough, along with Commercial Work Tables for dividing, folding, cutting, and shaping dough.
Restaurants and bakeries can also browse Nishi Enterprise's Commercial Food Prep Equipment for additional equipment used throughout the preparation process.
The easiest way to understand a dough sheeter is to think of it as a commercial rolling pin with precise controls: instead of relying on hand pressure, rollers flatten dough quickly and evenly to the thickness required for pizza, pastry, cookies, pie crust, and other foods.
