I had a look at a few, but couldn't find one suitably priced. I asked a friendly pizzaiolo while back home, how looked at me in horror. Apparently, you shouldn't "press" the dough, but stretch it until it's thin enough...
I didn't know that you could get such a thing. If it is for pizza's, it's best to do by hand. Quite agree with Spinal, you should stretch the dough on the back of your hands, using your knuckles....well, that's they way I do it anyway.
Shocking but many mobile Wood-fired ovens operating in the UK use these. The high end vendors who pay silly money for a pitch at major events must use one of these to make a profit. It does only take 90 seconds to bake a pizza in a WFO but as the dough has to be kept chilled in storage it takes a couple of minutes to stretch one out by hand and seconds to produce a base with a machine.
I know from my experience last year when I used my mobile WFO at events....dough management was my biggest problem.
I haven't bought one myself but e-bay has lots for sale new and second-hand. The NCASS website is good for things like that but you need to be a member to access all parts of their site.
There is someone selling this pizza dough rolling machine.. t.co/U3NqMibR96 ...it's a year old but maybe worth contacting him for a price. I shall send you his details in a PM (private message) to you. I'll leave it up to you if you want to make contact with him.
Thanks for your replies everyone. Rolling by hand in the quantities that i need to be doing are really slowing us down, hence the need for a rolling machine, otherwise i would agree with you, hand rolled is best!