On Apr 16, 11:15 am, "kilikini" > wrote:
> JoeSpareBedroom wrote:
> > > wrote in message
> .. .
> >> A long time ago my sister and brother in law were over making pizzas.
> >> My brother in law pulled out a miniture rolling pin which worked
> >> great for rolling out the dough in the pan.
>
> >> A few days ago I came across some 3/4" dowel in a surplus store. I
> >> bought it cut off a four inch piece, sanded it down. The problem is I
> >> don't know where it's been so I want to finish it.
>
> >> What kind of finish should I use that would be safe for food? I was
> >> thinking polyurathane, but I'm not sure that would be safe.
>
> >> Suggestions?
>
> >> Thanks
>
> >> Boomguy
>
> > Another vote for bare wood. But, if you insist on finishing it,
> > you'll need something from a generic category called "salad bowl
> > finish", a product which at least in theory is safe for wooden
> > surfaces like cutting boards, and maybe even salad bowls.
>
> I vote for bare wood, too, but pizza dough is really elastic. In my
> opinion, it needs to be stretched and pulled. I've tried rolling pizza
> (duh, first time learner) and all it did was spring back In any case, I
> wish you luck!
>
> kili- Hide quoted text -
>
> - Show quoted text -

If you let it rest for a few minutes, it will relax and be easier to
work with.