Semi-automatic Pizzarella dough stretcher

If you run a pizzeria or a production lab, you already know how much dough stretching affects service times and the cost of skilled staff. The Pizzarella cold pizza dough sheeter by Morello Forni is a key piece of equipment among the pizzeria solutions selected by Bakeit to automate this critical phase.

With a production capacity of up to 480 bases per hour (from 28 to 33 cm in diameter), it eliminates bottlenecks and ensures absolute consistency for every single pizza. Its semi-automatic motion reproduces the pizzaiolo’s touch: gently pushing fermentation gases outward, preserving the dough’s structure and ensuring a well-developed crust during baking. A strategic investment, available in countertop or cabinet versions, designed to scale production without sacrificing artisanal quality.

How does the cold pizza dough sheeter work?

The Pizzarella pizza dough sheeter revolutionizes automated forming with a semi-automatic cold process that simulates manual stretching through three key stages:

1. Preparation and “polarization”: Thanks to an exclusive patent, the machine’s membranes retain a micro-layer of “00” flour on their surface. This eliminates the need to flour the dough directly, preventing raw flour absorption and ensuring the dough does not stick to the membrane.
2. Dynamic stretching: Once the dough ball is positioned, the machine operates with continuous vibrations and rotating pulsations. This radial massage expands the dough from the center outward without damaging the gluten network, moving gases toward the crust and eliminating the risk of scorching typical of hot presses.
3. Final result: In just a few seconds, a perfectly shaped dough disc is produced with fermentation gases directed toward the edge. The system guarantees a smooth, uninterrupted workflow, achieving a productivity rate of approximately 480 bases per hour.

Available models: countertop and cabinet pizza sheeter

The Pizzarella dough sheeter is designed to integrate seamlessly into any production environment. The cold stretching technology is identical across all machines, but you can configure your unit by selecting the structure and plate type best suited to your needs.

• Countertop Pizzarella: Distinguished by its compact structure, designed for immediate installation on existing worktops without occupying floor space.
• Pizzarella with stainless steel cabinet: A standalone floor workstation equipped with three neutral drawers for dough ball storage and a granite top surface, optimizing ergonomics alongside professional pizza prep counters.

Frequently Asked Questions about the professional pizza dough sheeter

Below you’ll find answers to the most common questions to help you understand how the cold dough sheeter can optimize your workflow.

What is the price of the Pizzarella dough sheeter?

The cost varies depending on the selected configuration (countertop model or cabinet version) and the desired plate kit. To receive a personalized quote and explore leasing options, please send a request via the contact form.

What are the working plate sizes?

Pizzarella is available with two different working diameters to match your menu:

• The “Standard” and “Napoli” versions operate with a 33 cm diameter.
• The “Roma” version is equipped with a larger 40 cm plate.

Are the plates interchangeable?

Yes. The system allows complete interchangeability of plates. This enables the operator to quickly switch between classic pizza configurations and contemporary styles (and vice versa), offering maximum production flexibility based on demand.

What is the actual stretching speed?

Although speed may vary slightly depending on dough hydration and strength, the average operating standard ranges between 3 and 5 seconds per dough ball. This speed significantly increases lab efficiency while maintaining consistent dough quality without mechanical stress.

Is this machine suitable for pizza base production centers?

Absolutely. Thanks to its execution speed and ability to operate continuously without interruptions, Pizzarella is ideal for production centers using conveyor ovens, such as the Zanolli Synthesis model. It continuously feeds the baking line with a high number of pizzas per hour while ensuring consistent quality standards.