Collection: Prismafood

Prismafood makes pizza and dough production equipment. Hospitality Connect lists nine Prismafood machines, covering dough rollers, deck ovens, spiral mixers and a dough press, for pizzerias, bakeries and venues producing bases in volume.

A dough roller sheets a dough ball to an even thickness and diameter in one pass, replacing hand-stretching or a rolling pin. Pizzerias use one to keep base size consistent and to cut the time spent shaping during service.

A spiral mixer has a fixed hook and a rotating bowl, which develops bread and pizza dough gently and handles stiff, low-hydration dough well. A planetary mixer is more versatile across batters and creams but works dough harder.

A deck oven is specified by how many bases fit on the deck at once and how many decks it has, which sets the maximum output per bake cycle. Work back from the number of pizzas you need to send out in your busiest hour.

A dough press and a dough roller both shape a dough ball, so most venues choose one rather than both. A press is quick and repeatable at a fixed size, while a roller offers more flexibility on diameter and thickness.