Pizzeria/bakery dough roller machine. Drop the dough in the middle of the auger and after a few seconds it will come back as a ball. Make a dough ball every 1-2 seconds. Lift skill, speed up, improve quality and consistency with your dough rolling process.

Dough rounders do not like bulk fermented doughs. The dough should be mixed, rested and formed into a ball. Our dough roller will collect up to 80% hydration dough. For more than 65% hydration, it is recommended to finish the dough at a lower temperature and use a very light flour powder.