Specification BatteriesRequired : 1 Brand : Nagao BulletPoint : Will not scratch metal pans or non stick cooking surfaces. 100% RECYCLABLE & BPA FREE! BulletPoint1 : Manufacturer Model Number: WY-35 BulletPoint2 : Size: Height 5.7 inches (145 mm) BulletPoint3 : Weight: 2.1 oz (60 g) BulletPoint4 : Material: Stainless steel/natural wood BulletPoint5 : Country of Origin: Japan; Blade Diameter 2.6 inches (66 mm); Wood Diameter 1.5 inches (37 mm) x Height 2.2 inches (55 mm) Capacity : 200 milliliters_per_minute CareInstructions : Handwash Color : Pizza Cutter ConstructionType : Stamped ExternallyAssignedProductIdentifier : 4992519000465 ExternallyAssignedProductIdentifier1 : 0786774772724 ExternallyAssignedProductIdentifier2 : 786774772724 ExternallyAssignedProductIdentifier3 : 0782195499189 ExternallyAssignedProductIdentifier4 : 0761995011449 GpsrSafetyAttestation : 1 IncludedComponents : No IncludedComponents1 : plastic brush IncludedComponents2 : plastic spoon IsDishwasherSafe : 1 ItemDisplayDimensions_Height : 25 millimeters ItemDisplayDimensions_Length : 260 millimeters ItemDisplayDimensions_Width : 105 millimeters ItemDisplayWeight : 5.64 ounces ItemLength : 14 inches ItemName : Nagao WY-35 Waiwai Kitchen Pizza Cutter, 5.7 inches (14.5 cm), Stainless Steel, Wood, Made ItemPackageDimensions_Height : 4.6 centimeters ItemPackageDimensions_Length : 15.9 centimeters ItemPackageDimensions_Width : 6.9 centimeters ItemPackageQuantity : 1 ItemTypeKeyword : pizza-cutters Manufacturer : ナガオ Material : Stainless Steel Material1 : Stainless Steel Material2 : Plastic ModelName : wiwiwi kitchen ModelNumber : WY-35 NumberOfBoxes : 1 NumberOfItems : 1 PackageLevel : unit PartNumber : WY-35 ProductDescription : BigBigMe pizza dough docker help remove trapped gas from the dough and prevent bubbles from forming while it bakes. This pizza roller is not just used for making pizza – it can be applied to almost any kind of dough.
How to use it correctly? 1.Apply firm, even pressure. You don’t need to be too forceful with a docker, but you do want to apply enough pressure for the spikes to actually penetrate the dough. 2.Be methodical. To make sure the holes are evenly spaced, you don’t want to go over the same bit of dough more than once. 3.Dock the whole surface. If you do choose to dock your pizza dough, you don’t want to leave any areas out.