Why it works
The stamp makes the rim. For you.
No magic, no technique: it's the dough's gas moved where it belongs. Two minutes to understand why it works the very first time.
The rim is born from gas, not from dough
A proofed dough ball is a sponge full of carbon dioxide. The stamp presses only the centre: the gas doesn't escape, it moves into the outer ring, the only part left untouched. In the oven that gas expands and the rim rises by itself. By hand you need the same movement, from the centre outwards without touching the edge, and it takes months to get it even every time.
- Centre compressed
- Gas pushed into the rim
- In the oven the rim puffs
The waves are the real secret
A flat plate would flatten everything and, at 70% hydration, would stick. The laser-cut waves touch the dough only on their crests: less contact, no sticking. Between the waves stay micro-channels where the gas redistributes instead of bursting, and the texture guides your fingers when you open the disc.
- Less contact, no sticking
- Channels for the gas
- A guide for your fingers
Weight makes the pressure. Size makes the rim.
650 grams of solid 304 stainless steel: you rest your palm and the mass does the work, not your strength. That's why it comes out the same for a child and for a pizzaiolo. The diameter covers the centre of the dough ball and leaves free the ring that will become the cornicione: wider would steal rim, narrower would leave the centre thick.
Stretching by hand juggles ten variables. The stamp leaves you one.
By hand
- Quanta forza nei polpastrelli
- Dove partire e dove fermarsi
- Quanto ruotare il disco
- Quanto lasciare di bordo
- Quanta farina sotto
- Se il gas è uscito o no
With Stampify
- Place
- Press 2 seconds
- Open with your fingers
Less freedom, more consistency: like an espresso machine versus a moka pot. Those who want the craft keep stretching by hand; those who want the result every Saturday night use the stamp.
If the rim doesn't come, it's one of these three
Hydration 70% or more
Below, the dough is stiff: the stamp compresses it but the gas doesn't move and the rim stays low. Above, the gluten network is elastic and the gas migrates where it should.
Dough ball at room temperature
Cold from the fridge it has no gas to move: take it out at least two hours before. An under-proofed ball gives the same result: flat rim, and it's not the stamp's fault.
Two minutes of rest after pressing
Gluten has memory: freshly pressed it pulls back. Two minutes and it relaxes: the disc opens with two fingers without tearing or shrinking.
A dusting of flour on the waves with doughs above 75%: one second more, zero surprises.
For those who make 200 a night
Same rim from the first piece to the last, two seconds each, even with the new guy at the bench. Dishwasher at the end of the shift, no parts that break, lifetime guarantee. For pizzerias and restaurants we offer volume terms.
Write to us for the pizzeria price list