Stretch Pizza Dough in Just One Second
The biggest appeal of the pizza press Pressa (PIZZA PRESS 33) lies in its exceptional ease of use. Just as the manufacturer claims, no experience is required. Even without the skills of a seasoned pizzaiolo, you can form a perfectly uniform 13 inch pizza base in just about one second with a single press.
Operation could not be simpler. Place a pre-rounded dough ball, recommended at around 8.8 to 9.5 oz, onto the plate and start the machine. A powerful mechanical drive paired with a precisely engineered pressing system delivers both speed and consistency. In professional kitchens and central kitchens that need to handle high order volumes, it truly allows you to increase output without adding staff.
Beyond the standard chrome plate for flat dough, an optional raised rim plate is also available. From Neapolitan style pizza with a well-defined cornicione to thin Roman style pizza, the Pressa consistently produces dough that matches your restaurant’s concept, entirely by machine.
Consistent Quality,
Precise Thickness Control
What determines how evenly a pizza bakes is how consistent the dough thickness is. The Pressa features an adjustment handle on the side, allowing you to control the final dough thickness with a high level of precision.
By fine tuning thickness to match your recipe or the dough’s condition on the day, it becomes much easier to reproduce the same baking results every time. What would normally depend on a skilled hand can be standardized by the machine, making this a powerful advantage for multi location operations and restaurants with strict quality control standards.
In addition, a 4.3 inch screen display lets you easily set parameters such as press time and plate temperature. An alarm display function is also included, so you can visually check settings and any irregularities, supporting safe and stable daily operation.
Safety and a Clean Work Environment
The Pressa places a strong emphasis on both safety and workability, two essentials for professional kitchen equipment.
The pressing area is equipped as standard with a metal wire safety grid, which physically prevents hands from entering during operation and helps protect the operator at all times.
In addition, the interior is fully illuminated with dual lighting, making it easy to visually check the dough’s position and condition. This improves visibility, reduces mistakes, and helps minimize stress during operation. Throughout the machine, you can see a design philosophy that carefully balances safety features with clear visibility, reflecting a thoughtful, ergonomic approach.
Italian Built Durability and Easy Maintenance
The Pressa is made entirely in Italy by Prismafood.
As the manufacturer describes it, it is built to be robust, reliable, and long lasting, with continuous use in professional kitchens firmly in mind.
The machine has a solid weight and rigid construction, delivering stable, vibration free operation during pressing. Many components are also designed to be removable, making daily cleaning straightforward. Being able to disassemble and wash parts that tend to get dirty is a major advantage in professional kitchens where hygiene standards are high.
Three Reasons Professionals Choose It
Consistent Results, No Experience Required
Same size and thickness every time, no matter who
operates it, enabling fast and consistent production.
Simplified Operation
With a simple place and start operation, the shaping step never becomes a bottleneck in your production flow.
Safe and Secure Design
A design that takes real, day-to-day needs of professional kitchens into account, with a safety and hygiene focused safety grid, dual internal lighting, and removable parts for easy cleaning.
Three Key Benefits
- Significantly shorter shaping time increases overall capacity during peak hours and busy delivery periods.
- Uniform dough size and thickness lead to more consistent baking times and results, making oven operations easier to plan and manage.
- Less reliance on individual skill levels makes it easier to maintain quality even with teams made up of new hires or part time staff.
