cuppone pizza press


What do you guys think about hot or cold dough press? A friend of mine wants to buy it for his new pizzeria. Are there any positive sides of that machine ? I cant think of one except he wouldnt pay for a pizzaioli. I guess he wouldnt go over 55% hydro level with it am i wrong?

marlboro man
posted almost 2 years ago

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I don't know much about this specific model, but dough presses make sense for certain applications. What style of pizza is your friend making?

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Raj Irukulla admin
posted almost 2 years ago


New york style. I told him if those machines were better than hand stretched pizzzas , all pizzerias in italy would use it! I prefer watching and eating a pizza that prepared from a pizzaiolo not from a machine that just stands at the corner.

marlboro man
posted almost 2 years ago


Check out this post on Blaze Pizza:

http://www.thepizzabible.com/posts/recent-trip-to-blaze-pizza

You might consider it the Chipotle version of pizza. These guys use a dough press that has an indentation to form a rim. The result is very thin and flat given that the dough is essentially being stamped/rolled out. It's good for a flatbread, probably not great for New York style pie.

Aside from it being a mismatch for New York style, the end result is somewhat soulless. The reason a place like Blaze uses it is for consistency and lack of skilled pizza makers. Most of the employees were teenagers.

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Raj Irukulla admin
posted almost 2 years ago


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