anything can be used as a rolling pin in a pinch. Bakers have found themselves reaching for wine bottles and water bottles to ...

Instead, stretch it on semolina (it's what we used in the pizzeria), since it will not soak up into your dough. If you walk into the back of house of a pizzeria, you will never see a rolling pin ...

Lightly dust each piece of dough and then place the dough on a lightly floured work surface. With a rolling pin, roll each piece to about 1/4-inch thickness. Place each finished piece in the flour ...

Turn out onto a lightly floured surface and knead to a soft elastic dough. Using a floured rolling pin, roll the dough into a 25cm/10in round, turning regularly. Place a large non-stick ...

Cover with a kitchen towel and leave to rest for 10 minutes. 3. Use a rolling pin to roll each piece of dough into a 12-by-5-inch oblong. The dough should be almost transparent. If it snaps back ...

3. On a lightly floured counter, roll the dough to a 12-inch round (it's OK if it's not perfectly round). Roll it up on the rolling pin and unroll onto the parchment paper on the baking sheet.