Professional pizza dough sheeter

Zanolli Devil

The hot shaper for classic Italian pizza bases

The Zanolli Devil is a pizza shaper with heated disks, designed to quickly shape leavened dough balls into consistent pizza bases. Simply place the dough portion on the surface, then the heated disks compress it to form the pizza base's rounded shape.

Built for classic Italian pizza doughs made with flour, water, yeast, salt, and oil, the Devil lets the pizza maker adjust the dough thickness and pressing time from the front panel. This saves time on preparation, reduces fatigue, and produces more consistent bases throughout service.

Built-in technologies

• 🔥 Hot shaping system
• 🍕 Heated disks to shape dough balls
• ⚙️ Presses leavened dough
• 📏 Adjustable dough thickness
• ⏱️ Adjustable pressing time
• 🍕 Creates the traditional pizza shape
• 🧑‍🍳 Stretches the dough in a single motion
• ⚡ Optimized working time
• 🧼 Easy to clean
• 🎛️ Simple front-panel controls

Usage tips

• 🍕 Suited to classic Italian pizza doughs
• 💧 Recommended hydration: between 50% and 60%
• 🌡️ Use dough balls at room temperature
• ❄️ Do not use cold dough balls straight from the fridge
• 🧊 Do not use frozen dough balls
• 🚫 Not suited to gluten-free doughs
• 🚫 Avoid doughs that are too firm, too elastic, or contain unsuitable ingredients
• 🌾 Lightly flour the dough ball before pressing
• 🚫 Do not oil the disks

Recommended starting settings

• 🌡️ Upper and lower disk temperature: around 150 °C
• ⏱️ Pressing time: around 2 seconds for soft dough
• ⏱️ Pressing time: around 1 second for firmer dough
• 📏 Disk spacing to be adjusted based on the dough, its fermentation, and its hydration

What sets the Zanolli Devil apart

It's especially valuable for pizzerias working with classic Italian pizza dough that want to save time during preparation. That said, the final result depends on several factors: the recipe, hydration level, fermentation, dough ball temperature, and flour used.

The Devil isn't a universal machine for every type of dough. It performs best with properly leavened dough balls that have come to room temperature, with suitable hydration. Used correctly, it brings greater consistency, comfort, and speed to pizza base preparation.