We think it's a shame that the rolled-out pizza and puff pastry usually has a format of 32-42x26cm, which is too narrow for a normal baking tray and therefore wastes valuable space. Is there no way to make doughs the size of a baking tray? I think there used to be.
Hello Bärenhonig, thank you for your question. Unfortunately, it is not so easy to find a dough size that satisfies all our customers. Although the ovens in Swiss households have standardized dimensions, there are many different tray sizes. Depending on the manufacturer (Siemens, Zug, Electrolux, etc.), the edges are different heights or they slope differently, so that the base dimensions of the trays vary. A survey of the relevant oven manufacturers has confirmed this fact. With the 260 x 420 mm dimension for rolled-out doughs, we offer a "universally" applicable size. In addition, with our dough systems we are limited to a maximum width for the dough and the baking release paper. Kind regards, Chloe
