Manual Dough Sheeter

[Jet_deck]

Re: Manual Dough Sheeter

Hi There

Did you have any luck with making your own manual dough sheeter?

I'm very interested in making my own as well, but I just dont know where to start.


Thanks

Jet,

Have you made the sheeter? Curious how you did? Plans?


Thx.

I did get it finished a few days days ago... It is probably not the best in the world, but anybody should be able to recreate it themselves. I met a guy from France (online) who has a very nice manual sheeter and I am going to build that one next. The blow by blow build is here : Manual Dough Sheeter
Thanks to you for asking...

[countryboy]

Re: Manual Dough Sheeter

Jet,

Have you made the sheeter? Curious how you did? Plans?

I need lots of practice with throwing round pizzas, but my wife does a lot of baking and a sheeter would be a nice tool to add to her arsenal...

Thx.

[dmun]

Re: Manual Dough Sheeter

Even if you wanted rolled pizza dough, I don't get the manual sheeter. Do you have three hands? Two people? I can see how you'd manipulate the dough into an electric sheeter, but cranking it and feeding it at the same time seems one operation too many.

[Oven_Man]

Re: Manual Dough Sheeter

Hi There

Did you have any luck with making your own manual dough sheeter?

I'm very interested in making my own as well, but I just dont know where to start.


Thanks

[Jet_deck]

Re: Manual Dough Sheeter

I have decided to use the schedule 80 pvc pipe, 2" diameter. It will have 4 rollers (3 spaces) with the thickness set at 3/8", 1/4" and 1/8" (9.5mm, 6.5mm, and 3.25mm) Do these thicknesses sound ok? Thanks.

[Jet_deck]

I found this video today, and it looks like a good dough sheeter to clone. But maybe just a single pass unit with a quick adjustment to get it to the desired last setting. I have read that it is taboo to take a rolling pin to the dough, but last nite I was using the FB "Perfect Dough by Weight" with added yeast, a little honey and olive oil. I got good results by rolling it to 1/8". The rolling pin did not smash out all of the air bubbles, because i had to dock the dough with a fork to keep the toppings on it while it cooked. Back to making a manual dough sheeter-- would hardwood be ok to use? What about schedule 80 PVC pipe? What sayeth the forum? And thanks for listening.

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