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ROUND PIZZAS AND IN PAN
To obtain a round-based pizza or a sheet for a rectangular pan, proceed with the sheeting by inserting on the
upper chute balls of leavened dough (1). For the first sheeting, keep the cylinders wider than the desired
thickness so not to overload use. The dough should be passed several times while making gradual
adjustments with the Thickness Control to the final desired thickness.
For the pans, lay one under the machine so to gather the dough after the last sheet comes out.
1
FRESH PASTRY DOUGH (USE OF ROLLING PINS)
For long sheets dough, the rolling pins are useful as described before. Continue with different turns being
careful to fold the dough on itself during the first sheeting to compact the mixture. When the sheeting
determines an excessive length not manageable by the hands,
use rolling pins as described.
To use the rolling pins, roll the sheet on the upper one (1),
leaving one part out to push along the sheeting cylinders.
When the dough is sheeted, make it go only one round on the
lower rolling pin (2), rest it on the forks allowing the dough to
be rolled automatically.
At the end of the fist sheeting
an elliptical shape will come
out. For the following sheeting
rotate the form obtained by
90°, so to get the classical
circular form
1
2
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