The Cold Pizza Dough Roller 1 Roller Ø300 is the entry point of the mechanical roller range for pizzerias. It automates the shaping stage — flattening dough balls into regular discs — without heating the dough, which preserves the gluten structure and the fermentation in progress. For an artisan pizzeria producing 80-150 pizzas per service by hand, the cold roller changes the relationship with time and consistency: a dough ball passes between the rollers in 3-5 seconds with a constant diameter and thickness, whereas hand-shaping takes 20-30 seconds and produces variations from one pizza to the next.
Cold process: why this choice for the artisan pizzeria
The distinction between a cold roller and a hot press is fundamental. The hot press (the range above, from €6,600) uses heated platens to pre-bake the base at the same time as it forms it — a semi-industrial process suited to large-batch production. The cold roller rolls and presses the dough ball without heat: the dough comes out shaped but uncooked, which allows it to rest, ferment again if needed, or be topped immediately. It is the process closest to hand-shaping, with the gain in speed and consistency the machine brings.
The Ø300 mm defines the maximum pizza diameter the roller can form. At 300 mm (30 cm), it covers the standard individual pizza (28-30 cm), the most common format in catering. For larger pizzas (33-45 cm), the Ø400 or Ø450 models are needed. The advantage of the Ø300 format is the compactness of the machine (480×340×430 mm, 18 kg) — it fits on any standard worktop.
Having a single roller (one pass) suits the pizzeria that wants to mechanise without excessive investment. The result is consistent on the overall thickness, with a slight possible variation at the edges depending on the pressure applied. For perfect consistency at high cadence, the 2-roller Ø300 model (€1,320) makes two successive passes for superior uniformity — but for a moderate production rhythm, the single roller is amply sufficient.
Which establishment
The cold roller 1 roller Ø300 is the first mechanisation tool for the artisan pizzeria. A 30-50 cover pizzeria that shapes everything by hand and is starting to feel the pressure of service — the roller lets the pizzaiolo take a breather on shaping and focus on topping and baking. A central kitchen that prepares bases in advance for several establishments: the Ø300 roller produces regular discs in series, stored cold before use.
If you make pizzas larger than 30 cm, the Ø450 model (€1,150, +€190) is needed. If you want perfectly uniform thickness on every pizza, the 2-roller Ø300 model (€1,320) is the step above. If you make Neapolitan pizza (hand-shaping required by the AVPN specification), the cold roller does not replace the artisan gesture — it suits classic-style or teglia pizzas.
Technical specifications
| Type | Cold pizza dough roller, 1 roller |
|---|
| Max pizza diameter | Ø 300 mm |
|---|
| Power | 250 W |
|---|
| Dimensions (W × D × H) | 480 × 340 × 430 mm |
|---|
| Weight | 18 kg |
|---|
Cold roller range comparison
| Model | Rollers | Max Ø |
|---|
| 1 roller Ø300 | 1 | 300 mm |
| 1 roller Ø450 | 1 | 450 mm |
| 2 rollers Ø300 | 2 | 300 mm |
| 2 rollers Ø400 | 2 | 400 mm |
What restaurant owners ask
- Is the cold roller suitable for Neapolitan pizza?
- The specification for certified Neapolitan pizza (AVPN) requires hand-shaping — so the mechanical roller (cold or hot) is incompatible with authentic Neapolitan certification. That said, for a Neapolitan-style pizza (high hydration, puffed rim) that is not certified, the 1-roller cold model can form the base if you work delicately and let the dough rest after the pass so the gluten relaxes. Most pizzaiolos who use a cold roller work classic pizzas (Roman or American style) for which mechanisation is fully compatible.
- How many pizzas can be formed per hour with this model?
- In continuous use, the 1-roller cold model can form 100 to 200 dough balls per hour depending on the operator's dexterity and the loading/unloading time. In practice, the rhythm is dictated by the dough-ball preparation and the topping — the roller itself is never the bottleneck in a 50-80 cover pizzeria. The real advantage is consistency (each pizza at the same diameter and thickness) and the gain on the pizzaiolo's fatigue, not just raw speed.
Delivery — DM310 cold pizza dough roller, 1 roller, Ø300 mm. Power supply 230 V, 250 W. Weight 18 kg. Delivery on request — write via the contact form for lead times.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee, extended guarantee available. MFF technical support and spare parts. Delivery 48–72h mainland France.
