On Apr 16, 12:00 pm, "Sheldon" > wrote:
> On Apr 16, 2:32?pm, "kilikini" > wrote:
>
>
>
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> > 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 -
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> > > 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.- Hide quoted text -
>
> - Show quoted text -

That is true. You do not immediately jump in and form loaves, rolls,
etc right after mixing it. You are right about rolling the dough- you
can start by rolling, but it does need to be stretched/ pulled.