Using a Somerset dough sheeter


We are in Florida and we use a dough sheeter to stretch out our pies. We are not stretching them to be paper thin, but stretch them enough to place them as skins on top of each other 10 high.

We put them in plastic bags an hour before use. From 5 - 9pm on a Friday, we will go through about 20 stacks. Sometimes we get a stack where a lot of grease has accumulated on the top of the pie, making the crust very white. It just doesn't look good. I don't know what causes it. My manager thinks it's the dough sheeter but it's only happens occasionally.

Johnny R.
posted almost 3 years ago

Save 0

Do you make your dough at the restaurant? If you do are you putting oil on your dough over night? What type of style pizza? NY? Chicago ?

Is it the bottom of the stack? Or is it just random ?

Tony Gemignani admin
posted almost 3 years ago


Yes, yes in cans, ny style. Like I mentioned it before we are not flatenening it completely down we are still making the crust by hand and still pressing it down with our fingers

Johnny R.
posted almost 3 years ago


Didn't get a reply please let me know

Johnny R.
posted almost 3 years ago


Been in NY working, judging a comp and just got back. Sorry for the late reply. You know some people if they oil the balls before going into each can, the cans get so cold the oil congeals- especially the bottom ones and top when stacked. When they congeal and you run through the sheeter it could cause the oil to thicken when compressed with flour and over time you will see large parts of certain doughs oily/greased. Take a look at that could be too much oil in these cans.. And if the cans are shifted and moved more oil slides to one side causing it to be too much and thick.. That could be the cause of it..

Tony Gemignani admin
posted almost 3 years ago


Hi we also use a sheeter to roll our doughs flat but we tend to use a lot of flour dusting to avoid getting stuck up... are dough press machines worth getting for mass production? The sheeter also takes longer as well... kindly advice thanks

Rolando Laudico
posted over 1 year ago


Sign In to reply to this post