Sigma

A dough press flattens a portioned dough ball into an even round base in a single action. It replaces hand stretching or rolling, so pizzerias and bakeries get the same thickness and diameter on every base regardless of who is on the bench.

Yes. A dough press and a pizza press describe the same machine, which presses portioned dough into a flat base. Sigma markets its presses under the Sprizza name, and they are used mainly for pizza bases in commercial kitchens.

A manual press is operated by hand for each base, which suits moderate volumes and smaller benches. An automatic press cycles under its own power, so it keeps a continuous run of bases moving and suits venues producing pizza through a full service.

Three Sigma lines are listed at Hospitality Connect, all of them dough presses. The page covers manual and automatic Sprizza models rather than a wider Sigma equipment catalogue, so it suits buyers looking specifically for a press.

Pizzerias, pizza chains, bakeries, clubs and function venues use dough presses where consistent bases matter and staff turnover is high. Pressing removes the skill gap between an experienced pizzaiolo and a casual staff member stretching dough by hand.