![\"\"](\"wp-content\/uploads\/2026\/08\/pizza-dough-roller-double-stage-angle-rm-1-1024x682.webp\")
<\/figure>\n\n\n\nModel Specifications<\/h2>\n\n\n\nModel<\/th> Pizza Size<\/th> Dough Weight<\/th> Thickness Range<\/th> Machine Size (mm)<\/th> Power<\/th> Net Weight<\/th> Voltage<\/th><\/tr><\/thead> RMPR1<\/td> 100\u2013300mm (up to 12″)<\/td> 50\u2013500g<\/td> 0.7\u20135.4mm<\/td> 480\u00d7520\u00d7620<\/td> 0.37KW<\/td> 35kg<\/td> 220V\/50Hz<\/td><\/tr> RMPR2<\/td> 100\u2013400mm (up to 16″)<\/td> 50\u2013500g<\/td> 0.7\u20135.4mm<\/td> 530\u00d7530\u00d7645<\/td> 0.37KW<\/td> 42kg<\/td> 220V\/50Hz<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nContact us for wholesale pricing, OEM options, and export lead time.<\/p>\n\n\n\n
Why Double-Stage Makes a Difference<\/h2>\n\n\n\n
A single-roller pizza dough roller passes the dough through once. A double-stage machine passes it through two sequential roller sets, each contributing to the final shape. This two-step process produces a more uniform base \u2014 consistent thickness from center to edge \u2014 and requires less corrective stretching by the operator before topping.<\/p>\n\n\n\n
The practical effect in a pizza service is reduced prep time per base and more consistent pizza diameter across a service. If your kitchen makes 100+ pizzas per day, the consistency and speed advantage of a double-stage machine shows in the output quality and in the time saved per base compared to hand stretching or a single-pass machine.<\/p>\n\n\n\n
The RMPR1 and RMPR2 are R&M’s double-stage models \u2014 the premium option in the pizza dough roller machine range. For a lower-cost single-stage alternative, see the RMPR3\/RMPR4\/RMPR6 series.<\/p>\n\n\n\n
RMPR1 \u2014 Up to 12-Inch Pizza Base<\/h2>\n\n\n\n
The RMPR1 presses bases from 100mm to 300mm \u2014 covering the most common commercial pizza sizes from individual 10-inch to standard 12-inch. At 0.37KW and 35kg, it sits on a prep counter without taking up excessive space.<\/p>\n\n\n\n
Dough weight range of 50\u2013500g covers thin-crust portions (100\u2013200g) through to thick-crust and deep-dish styles (300\u2013500g). The 0.7\u20135.4mm thickness range at the output covers everything from Neapolitan thin bases to thicker American-style crusts.<\/p>\n\n\n\n
For pizzerias and restaurant chains where 10- and 12-inch pizzas are the primary format, the RMPR1 is the right match.<\/p>\n\n\n\n
RMPR2 \u2014 Up to 16-Inch Pizza Base<\/h2>\n\n\n\n
The RMPR2 extends the maximum pizza diameter to 400mm (approximately 16 inches), accommodating larger pizza formats. Machine weight increases to 42kg; machine footprint is 530\u00d7530mm \u2014 slightly larger than the RMPR1 but still a countertop installation.<\/p>\n\n\n\n
For operations serving large-format pizzas \u2014 party sizes, 16-inch thin-crust, large Romana-style bases \u2014 the RMPR2 is the appropriate model. Both models share the same 0.7\u20135.4mm thickness range and 50\u2013500g dough weight capacity.<\/p>\n\n\n\n
If your menu includes both standard 12-inch and occasional larger formats, the RMPR2 handles both without machine changes.<\/p>\n\n\n\n
What Dough Preparation This Machine Requires<\/h2>\n\n\n\n
The pizza dough roller works best with dough that has completed its bench rest after portioning. A properly rested dough ball (typically 20\u201330 minutes at room temperature after dividing from the main batch) relaxes the gluten structure, which allows the roller to press the base without significant springback.<\/p>\n\n\n\n
Dough that is not rested will press to a thinner base, then spring back toward the original ball shape after exiting the machine \u2014 requiring additional pressing or hand stretching to achieve the final diameter.<\/p>\n\n\n\n
For a pizza kitchen using a dough divider and rounder upstream of the roller, the workflow is: divide \u2192 round \u2192 bench rest \u2192 press. The RMPR1 or RMPR2 handles the press step at the end of this chain.<\/p>\n\n\n\n
How the Double-Stage Compares to Hand Stretching and Single-Pass<\/h2>\n\n\n\n
| Model<\/th> | Pizza Size<\/th> | Dough Weight<\/th> | Thickness Range<\/th> | Machine Size (mm)<\/th> | Power<\/th> | Net Weight<\/th> | Voltage<\/th><\/tr><\/thead> |
|---|---|---|---|---|---|---|---|
| RMPR1<\/td> | 100\u2013300mm (up to 12″)<\/td> | 50\u2013500g<\/td> | 0.7\u20135.4mm<\/td> | 480\u00d7520\u00d7620<\/td> | 0.37KW<\/td> | 35kg<\/td> | 220V\/50Hz<\/td><\/tr> |
| RMPR2<\/td> | 100\u2013400mm (up to 16″)<\/td> | 50\u2013500g<\/td> | 0.7\u20135.4mm<\/td> | 530\u00d7530\u00d7645<\/td> | 0.37KW<\/td> | 42kg<\/td> | 220V\/50Hz<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Contact us for wholesale pricing, OEM options, and export lead time.<\/p>\n\n\n\n Why Double-Stage Makes a Difference<\/h2>\n\n\n\nA single-roller pizza dough roller passes the dough through once. A double-stage machine passes it through two sequential roller sets, each contributing to the final shape. This two-step process produces a more uniform base \u2014 consistent thickness from center to edge \u2014 and requires less corrective stretching by the operator before topping.<\/p>\n\n\n\n The practical effect in a pizza service is reduced prep time per base and more consistent pizza diameter across a service. If your kitchen makes 100+ pizzas per day, the consistency and speed advantage of a double-stage machine shows in the output quality and in the time saved per base compared to hand stretching or a single-pass machine.<\/p>\n\n\n\n The RMPR1 and RMPR2 are R&M’s double-stage models \u2014 the premium option in the pizza dough roller machine range. For a lower-cost single-stage alternative, see the RMPR3\/RMPR4\/RMPR6 series.<\/p>\n\n\n\n RMPR1 \u2014 Up to 12-Inch Pizza Base<\/h2>\n\n\n\nThe RMPR1 presses bases from 100mm to 300mm \u2014 covering the most common commercial pizza sizes from individual 10-inch to standard 12-inch. At 0.37KW and 35kg, it sits on a prep counter without taking up excessive space.<\/p>\n\n\n\n Dough weight range of 50\u2013500g covers thin-crust portions (100\u2013200g) through to thick-crust and deep-dish styles (300\u2013500g). The 0.7\u20135.4mm thickness range at the output covers everything from Neapolitan thin bases to thicker American-style crusts.<\/p>\n\n\n\n For pizzerias and restaurant chains where 10- and 12-inch pizzas are the primary format, the RMPR1 is the right match.<\/p>\n\n\n\n RMPR2 \u2014 Up to 16-Inch Pizza Base<\/h2>\n\n\n\nThe RMPR2 extends the maximum pizza diameter to 400mm (approximately 16 inches), accommodating larger pizza formats. Machine weight increases to 42kg; machine footprint is 530\u00d7530mm \u2014 slightly larger than the RMPR1 but still a countertop installation.<\/p>\n\n\n\n For operations serving large-format pizzas \u2014 party sizes, 16-inch thin-crust, large Romana-style bases \u2014 the RMPR2 is the appropriate model. Both models share the same 0.7\u20135.4mm thickness range and 50\u2013500g dough weight capacity.<\/p>\n\n\n\n If your menu includes both standard 12-inch and occasional larger formats, the RMPR2 handles both without machine changes.<\/p>\n\n\n\n What Dough Preparation This Machine Requires<\/h2>\n\n\n\nThe pizza dough roller works best with dough that has completed its bench rest after portioning. A properly rested dough ball (typically 20\u201330 minutes at room temperature after dividing from the main batch) relaxes the gluten structure, which allows the roller to press the base without significant springback.<\/p>\n\n\n\n Dough that is not rested will press to a thinner base, then spring back toward the original ball shape after exiting the machine \u2014 requiring additional pressing or hand stretching to achieve the final diameter.<\/p>\n\n\n\n For a pizza kitchen using a dough divider and rounder upstream of the roller, the workflow is: divide \u2192 round \u2192 bench rest \u2192 press. The RMPR1 or RMPR2 handles the press step at the end of this chain.<\/p>\n\n\n\n How the Double-Stage Compares to Hand Stretching and Single-Pass<\/h2>\n\n\n\n |
![\"\"](\"wp-content\/uploads\/2026\/08\/pizza-moulder-machine-1024x683.webp\")
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