Myth #1 - A dough press will kill my yeast / cook my pizza.
Fact: Our dough presses have a factory preset of 150°f, which actually activates the yeast, for a better / quicker bake. I have used the presses in many demos and baked off many pizzas afterward. Let me tell you, if the dough isn't docked it will actually rise / bubble similar to hand-tossed.
Myth #2 - My pizza crust will taste funny.
Fact: The only thing that would make your pizza taste different / have a different consistency than hand-tossed would be your recipe / the release spray that you use. There are many unflavored release sprays out there, so call your local foodservice distributor, or contact our factory, because we sell it too - 1-800-624-6717.
Myth #3 - Won't the crust come out looking weird?
Fact: The shape of the crust depends on the shape of your dough ball. If you've got a distorted dough ball, your going to have a distorted crust. It's the same way with dough rollers.
Myth #4 - These dough presses have to be difficult to use.
Fact: Dough presses are very easy to use! An employee can be trained to use one in a matter of minutes. No need for someone who has learned the ancient art of hand-tossing. Not to mention, they are quite safe as well. I've seen young adults using them at my local mall, and the pizza crusts come out even!
