On Apr 16, 2:32�pm, "kilikini" > wrote:
> merryb wrote:
> > 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.
>
> Thanks for the tip!

But it's not true... the longer wheat bread dough rests the stronger
the glutten becomes and the more difficult it is to work. Pizza dough
and bagel dough are exactly the same, neither can be rolled. If you
can roll your pizza dough then you've used a recipe for Boboli, which
is the same as the dough used for Chicago deep dish pizza, which in
fact is not pizza at all, it's essentially Wonder Bread with a
grotesque quantity of pizza toppings.