i use to work making all the pizza skins for all the pizza places around here in wisconsin. I would start work at 5 in the morning and i would work till 3 or 4 at night. I would have to put close to 200 pounds of dough into a dough roller and layer and layer and layer it with flour. i would repeat this until it got close to a quarter of an inch. i mean it would be almost close to 50 to 60 feet long but how we fixed that was just layer it upon layer so then it would only be close to 5 feet long and we would repeat this until we met the days quota. By the end of the day we would have a few extra layers of flour stuck to us from the heat of the machine and lifting all the dough. Plus we would have to clean up and the way we did that was with a blower. O did i mention the room was only close to 10 feet tall. LOL so when we got done blowing the flour to the end of the room we wouldn't be able to see our own nose.