Should You Shape Pizza Dough by Machine, or By Hand?
If you’re running a pizzeria or other restaurant or retail outlet selling pizza and other baked goods, you’ve 
probably already asked yourself what the best way to shape dough is. Some restaurants rely on strictly hand-shaping dough, believing it brings that personal, human touch to the process. Others though, find that hand-shaping dough simply isn’t efficient or as productive as they need. And for that reason they use a machine. So, is one better than the other?
Truthfully, it doesn’t really matter all that much whether you shape your pizza dough by hand or by machine. If your establishment is going for a really rustic and authentic look, you may choose as a matter of preference to hand-shape the dough. But going for that look also certainly doesn’t mean hand-shaping is a necessity. If you’re running a huge franchise and are very busy, hand-shaping may not even be an option. When there is a high amount of volume needed, using machines is usually necessary.
Using machinery to shape your dough can also be beneficial for small businesses. In the case of certain pizzas such as New York Style pizza dough the dough must be very thin, and restaurant owners may find machines are better at the task than themselves.
Of course, you can skip the debate altogether and do neither by using freezer to oven dough. This dough, already prepared and shaped for you, simply needs to be topped and popped into the oven. No worries about weighing or shaping and, at DeIorios, we have these and even more different types of dough for you to experiment with!