Today the cutting of Pizza Dough Bases has become a science; “freehand cutting” has now become a thing of the past. At the price of your toppings, you as a Rrestaurateur need to know the exact weight of each topping and how much to place on your different size Pizza’s & even more IMPORTANT, is to give your customers the size of Pizza’s they are paying for. The Gino range was designed in Pizza Restaurant’s with the assistance of dedicated Rrestaurateurs, who realized the importance & need of the Gino-Dough-Dies.