Can you use this to flatten pizza dough for an outside pizza oven?
1550674
I guess you could. However the diamter isn't much bigger then a dinner plate.
1550675
I par bake about 12 individual pizza crusts at a time and freeze them. When I am ready to make pizza I thaw while I prepare the toppings. I think if you were going to use them right away you could just flatten and not par bake. We like very thin crusts but I believe you could control the thickness by the amount of dough you use and the pressure to flatten.
1550676
If you dont plug it in it would work, but if u plug it in it might cook the dough partially as it flattens. There are cheaper dough presses if u dont need the heat.
320657
Yes it can. That is what we use it for. Example: Getting the drainage out of the meat laof dish right out of the oven.
1270713
I don't see why not. Haven't tried it myself but as long as your dough is the right consistency it seems this would be a good tool for the job.
271912
I don't see why not. I haven't used it for anything besides dough, but it works well for mooshing stuff.
1661276
Yes, you can use this on which to roll out your dough for pastries. This was a trick I never knew I could do but picked up from another cooking website. Works well!
2212408
Probably not with uncooked dough. It would stick to whatever surface prep you used (e.g. wax paper) and parchment paper would burn in the oven. You could either pre-cook the crust, build, store and cook later, or mostly cook the pizza, store and then reheat/brown to serve. We just had a pizza party / make your own. Most everyone was able to assemble their pizza while the one in front of them was baking. Then we kept them in a warm oven until the last pizza was done and then dinner was served.
326833
I haven't tried to put pie dough through it. But if you are wanting to roll it out so to speak I guess you could. The results would not be round like a pie though.
731288
Yes, the pizza stone heats up and evenly cooks the crust. Just dont get the wooden paddle wet. Ours curled into a scoop! You can use it for cookies in a regular oven too.
840060
Even though, I am sure you could... I wouldn't recommend it, since it isn't rigid; unless you will be using the oven racks as a "psedo-cookie sheet," then perhaps it could be done.
320763
I believe it might be a good thing to use for fondant. I haven't rolled that out, but I have pizza dough on an uneven surface with no problems.
435322
Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin,... » Read More Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... « Show Less
1305469
The pizza pan has holes, a lot. So it may not be the best solution unless you are determined for "this pan" & "that grill". Then, while not impossible, it will take some adaptations and adjustment. For me it is an oven pan, if I were to grill a pizza with it on occasion I would use a cookie sheet as a buffer.
2017177
I would think you could use it for anything tortilla related. It would certainly flatten the dough. I don't know how much the flour dough would spring back when press is opened.
146688
I used to work in a pizza shop. This is what we used. They will accommodate smaller sizes. when we used them we would roll the dough out to a bit larger than the screen then tap the screen to get the dough to contract. By tap I mean we laid the dough on the screen picked it up off counter surface by a few inches and let it fall. Just ordered one for home use.
1195096
I do not think it is wide enough for pizza dough in order to make a full-size pizza. It is only about six inches wide, but if that is wide enough for little pizzes, I say go for it.
1924367
I would try using extra virgin olive oil. I use my machine mostly for making dough so I can make a 2 pound batch and use it for various food, like pizza, rolls, garlic bread, etc. Perhaps you could try the olive oil to just make the dough then bake it in your oven for better control?
2237239
The dough would come out in a round form, and be more of a blob. There are tips that will work that are smaller round or even flat.