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Dough Presses & Formers

Commercial Dough Presses & Formers in Toronto & Canada

Shaping dough by hand slows down a busy line, and our Dough Presses & Formers collection covers the machines built to flatten, round, or fold dough automatically instead. Choose a pizza dough press to flatten a portioned ball into a crust in seconds, a dough moulder to round proofed dough back into a ball before baking, or a forming machine to fold and seal pastries and turnovers. Most of our lineup comes from Somerset, spanning an automatic SEP-760 pizza dough press, an automatic SEP-790 tortilla dough press, two compact CDR dough moulders, and the SPM-45 pastry and turnover forming machine — the widest range of any brand in the collection. Alpha covers manual pizza dough presses in 120V and 240V versions for a lower-volume kitchen, while Italiana Food Tech's PZP40 rounds out the automatic side with a larger commercial pizza dough press built for higher throughput. Whether you're pressing pizza dough in a Toronto pizzeria, folding empanadas in a Mississauga bakery, or rounding rolls right here in Vaughan, we ship dough presses and formers across the GTA — Markham and Hamilton included — and nationwide across Canada.

Frequently Asked Questions

Common questions we hear from operators.

What's the difference between a manual and an automatic pizza dough press?

A manual pizza dough press, like the Alpha ADP-18-120 or ADP-18-240, uses a hand-pulled lever to flatten each dough ball, which works well for lower-volume kitchens where an operator presses each crust individually. An automatic press, like the Somerset SEP-760 or the Italiana Food Tech PZP40, presses and releases the dough with the push of a button or a pedal, letting one person keep pace with a busier pizza line without the repetitive arm motion of a manual lever.

What's the difference between a dough press and a dough moulder?

A dough press flattens a ball of dough into a flat disc, which is what you want for a pizza or tortilla crust. A dough moulder does the opposite: it takes proofed dough and rounds it back into a tight ball, which is a step used before baking rolls or shaping loaves. The Somerset CDR-170 and CDR-250 are compact dough moulders sized for up to 15" and 20" pieces of dough, while the SEP-760 and PZP40 are presses built to flatten, not round.

What's the difference between a pizza dough press and a tortilla press?

Both machines flatten a portioned dough ball, but they're built around different products. A pizza dough press, like the Somerset SEP-760, is sized and calibrated to press a thicker pizza crust. A commercial tortilla press, like the Somerset SEP-790, presses thinner and is built to keep pace with high-volume tortilla production. If your kitchen makes both, it's worth having a machine dedicated to each rather than trying to stretch one press across both jobs.