Pizzarella cold dough sheeter for pizza

With the Pizzarella cold pizza stretcher, no more dough adhesions that prevent the continuous use of the macchina as in the cold laminators known so far. Furthermore, forget about annoying burns on your hands, a frequent problem in macchine that hot press the dough.

The countertop Pizzarella treats the impasto during shaping, exclusively dusting its membranes with fine “00” flour, avoiding incorporation into the mass as happens with common dusting flours, thanks to the jagged microstructure of their granules.

This innovative solution retains a microlayer of flour on its membranes, in contact with the processed impasto, thanks to its exclusive and patented “induced polarization” process. Choose Pizzarella for uncompromising workmanship and impeccable performance in your professional pizzeria, in the countertop or drawer versions.

Pizzarella from the counter

With countertop Pizzarella you can roll out pizza in an instant. La macchina forma la base della pizza lavorando a freddo l'impasto e preservandone le caratteristiche organolettiche. Thanks to its upper plate operated manually by the operator, the semi-automatic pizza stretcher uniformly and delicately transmits a continuous series of waves and rotating pulsations to the dough, through special non-stick membranes and rollers, which guarantee it is spread evenly. The countertop Pizzarella is a cold pizza stretcher equipped with two special membranes that do not fear humidity and the adhesion of any wet parts of the dough, being easily cleanable and in any case immediately usable.

Countertop Pizzarella is a guarantee of soft pizza: it rolls out the dough in the center as thin as desired and forms a thicker edge, retaining in the dough those precious micro gas bubbles developed during the leavening process. Pizzarella thus allows you to obtain the characteristic honeycombed crust during cooking and a shaping of the dough that will make the pizza fragrant and soft.

Pizzarella machine with stainless steel drawers

Thanks to its upper plate operated manually by the operator, it uniformly and delicately transmits to the dough, through special non-stick membranes, a continuous series of waves and rotating pulsations, which spread it in an unsurpassedly homogeneous manner. The plate has a diameter of 40 cm, ideal for creating pizzas with a high edge.

Pizzarella rolls out the dough in the center as thin as desired and forms a thicker edge, retaining those precious micro gas bubbles developed during the leavening process in the dough. Pizzarella thus allows you to obtain the characteristic honeycombed crust during cooking and a shaping of the dough that will make the pizza fragrant and soft. Pizzarella is in grado di formare una base pizza come farebbe un esperto pizzaiolo ed è equipaggiata con due special membranes that do not fear humidity and the adhesion of any wet parts of the dough, being easily cleanable and in any case immediately usable.

Characteristics of the cold Pizzarella dough dryer

• Side by side or positioned on an adequate support.
• Stored on an existing pizza counter.
• Positioned on a specially designed support.
• Built with materials suitable for contact with food.
• Easily cleanable.
• High precision mechanical structure in cast aluminum and steel.
• Compliance with energy saving and environmental policies.

As part of B2B supply for the restaurant industry, it is imperative to consider the importance of selecting high-quality pizzeria equipment . This targeted selection allows us to optimize production processes, while ensuring compliance with hygiene and health standards and optimal resource management, fundamental elements for success in the competitive catering market.