A pizza dough roller, also known as a pizza dough...
Read MoreA rolling pin for pizza dough is a kitchen tool used to flatten and shape pizza dough into a thin and even crust. It consists of a cylindrical rod typically made of wood, although there are also options available in materials like stainless steel, marble, or plastic. The rolling pin is designed to evenly distribute pressure across the dough, allowing you to roll it out smoothly and achieve the desired thickness.
To use a rolling pin for pizza dough, you typically begin by dusting your work surface and the dough with flour to prevent sticking. Place the dough on the floured surface and use the rolling pin to apply gentle pressure and roll it out from the center towards the edges. Rotate the dough periodically to ensure even thickness and continue rolling until you reach the desired size and thickness for your pizza crust.
A rolling pin offers greater control over the thickness of the dough compared to stretching it by hand, allowing you to create a consistent and uniform crust. It is a versatile tool that can be used for other baking purposes as well, such as rolling out pie crusts, cookies, or pasta dough.
When choosing a rolling pin for pizza dough, consider factors such as material, size, and weight. Wooden rolling pins are traditional and provide a comfortable grip, while non-stick options like marble or plastic can make it easier to handle sticky dough. The length and diameter of the rolling pin depend on personal preference and the size of the pizzas you plan to make.
Overall, a rolling pin is an essential tool for achieving a professional-looking pizza crust by ensuring the dough is rolled out evenly and to the desired thickness.
What is the best rolling pin for pizza dough?
The best rolling pin for pizza dough depends on personal preference and specific needs. Here are a few popular options to consider:
- Wooden Rolling Pin: Wooden rolling pins are a classic choice and widely used for rolling out pizza dough. They offer a natural and smooth texture that helps prevent sticking. Look for a hardwood rolling pin, such as maple or beech, as they are durable and less likely to warp over time. Wooden rolling pins are comfortable to grip and provide good control when rolling out the dough.
- French-Style Rolling Pin: A French-style rolling pin is a tapered, cylindrical rod typically made of wood. It doesn’t have handles, allowing you to apply even pressure with your hands. This design offers greater control over the dough, especially when shaping a round pizza. It can be easier to maneuver and clean compared to rolling pins with handles.
- Silicone Rolling Pin: Silicone rolling pins have a non-stick surface that can be beneficial when working with sticky pizza dough. They require less flour for dusting, as the dough is less likely to adhere to the surface. Silicone rolling pins are also dishwasher safe and easy to clean.
- Marble Rolling Pin: Marble rolling pins are heavier than wooden or silicone ones, which can make them helpful for rolling out pizza dough. The weight of the marble can assist in applying even pressure to the dough. Additionally, marble has a naturally cool surface, which can help keep the dough from becoming too warm.
Consider your personal preferences, the type of pizza crust you want to achieve, and the specific characteristics that matter most to you when selecting a rolling pin for pizza dough. It can be helpful to try out different types if possible to see which one feels most comfortable and suits your needs.
What do you roll pizza dough with?
Pizza dough can be rolled with a rolling pin or stretched by hand. Both methods are commonly used in pizza-making.
- Rolling Pin: A rolling pin is a cylindrical tool used to flatten and shape the dough. It applies even pressure across the dough, resulting in a consistent thickness. To use a rolling pin, dust your work surface and the dough with flour to prevent sticking. Place the dough on the floured surface, and roll it out from the center towards the edges, rotating it occasionally to ensure even thickness. This method is especially useful for achieving a thin and even crust.
- Hand Stretching: Hand stretching involves using your hands to shape the pizza dough. Start by gently pressing down on the dough with your fingertips to create a flattened disc. Then, working from the center, gently stretch the dough outwards, rotating it as you go, until you achieve the desired size and thickness. This method can create a slightly thicker, more rustic crust with a chewier texture.
The choice between using a rolling pin or hand stretching depends on personal preference, the type of crust you want to achieve, and your level of experience. Some people prefer the control and consistency of a rolling pin, while others enjoy the tactile nature of hand stretching. Experiment with both methods to find the one that works best for you.
Can you use a rolling pin for pizza dough?
Yes, absolutely! A rolling pin is commonly used for rolling out pizza dough. It helps flatten the dough evenly and allows you to achieve the desired thickness for your pizza crust. By using a rolling pin, you can easily control the shape and size of your dough, resulting in a consistent and uniform crust.
To use a rolling pin for pizza dough, you typically begin by dusting your work surface and the dough with flour to prevent sticking. Place the dough on the floured surface and use the rolling pin to apply gentle pressure and roll it out from the center towards the edges. Rotate the dough periodically to ensure even thickness and continue rolling until you reach the desired size and thickness for your pizza crust.
Using a rolling pin for pizza dough can be particularly helpful when you want to achieve a thin and evenly stretched crust. It allows for better control compared to stretching the dough by hand, especially if you are aiming for a round shape or a specific thickness. However, it’s important to handle the dough gently and not apply excessive pressure, as this can lead to an overly dense or tough crust.
What is the difference between thick and thin rolling pin?
The main difference between a thick rolling pin and a thin rolling pin lies in their size and design. Here’s a breakdown of the characteristics of each type:
Thick Rolling Pin:
- Size: Thick rolling pins have a larger diameter, typically around 3 to 4 inches.
- Weight: They are generally heavier due to their larger size.
- Shape: Thick rolling pins are usually cylindrical in shape and have a consistent diameter throughout their length.
- Material: They can be made of various materials, including wood, marble, or stainless steel.
- Control: The larger size and weight of a thick rolling pin provide more leverage and control over the dough. This can make it easier to roll out larger portions of dough and achieve even thickness.
Thin Rolling Pin:
- Size: Thin rolling pins have a smaller diameter, typically ranging from 1 to 2 inches.
- Weight: They are generally lighter in weight due to their smaller size.
- Shape: Thin rolling pins can be either cylindrical or tapered, with the ends being slightly narrower than the center portion.
- Material: They are commonly made of wood, but you can also find them in materials like silicone or metal.
- Control: The smaller size and lighter weight of a thin rolling pin make it well-suited for more delicate tasks. They offer greater precision and control when rolling out smaller pieces of dough or working with more intricate shapes.
The choice between a thick and thin rolling pin depends on personal preference, the type of dough you are working with, and the desired outcome. Thick rolling pins are often preferred for tasks that require more force and rolling out larger amounts of dough, such as making a thick-crust pizza. Thin rolling pins are commonly used for tasks that require finesse and precision, like rolling out thin-crust pizza or working with intricate pastry shapes.
Is a metal or wood rolling pin better for pizza dough?
Both metal and wood rolling pins can be suitable for rolling out pizza dough, and the choice between the two depends on personal preference and specific needs. Here are some considerations for each type:
- Wood rolling pins: Wood is a traditional and popular choice for rolling pins. It is known for its smooth texture, which helps prevent the dough from sticking to the surface. Wood also absorbs some moisture from the dough, which can make it easier to handle. Additionally, wood rolling pins are generally lightweight, making them comfortable to use for longer periods. They are also less likely to transfer heat to the dough, which can be advantageous for delicate dough that is sensitive to temperature.
- Metal rolling pins: Metal rolling pins, often made of stainless steel, have their advantages as well. They typically have a sleek and smooth surface that provides excellent non-stick properties. Metal rolling pins can be chilled in the refrigerator before use, which helps keep the dough cool and prevents excessive sticking. They are also easy to clean and sanitize, making them a hygienic choice for commercial kitchens or those with specific food safety requirements.
Ultimately, the choice between a wood or metal rolling pin for pizza dough comes down to personal preference and specific needs. Some people prefer the traditional feel and texture of wood, while others appreciate the non-stick properties and cooling effect of metal. Whichever type you choose, make sure it is well-maintained and clean to ensure optimal performance and hygiene.
Benefits of using rolling pin for pizza dough
Using a rolling pin for pizza dough offers several benefits:
- Uniform Thickness: A rolling pin allows you to achieve a consistent thickness throughout the pizza dough. This is especially useful if you prefer a thin-crust pizza or want to ensure even baking.
- Control and Precision: Rolling pins provide excellent control over the dough as you roll it out. You can apply even pressure and adjust the thickness according to your preference. This precision helps you create a well-shaped and evenly cooked pizza crust.
- Time and Effort: Using a rolling pin can save time and effort compared to hand-stretching the dough. It allows you to quickly roll out larger quantities of dough or multiple pizza crusts, making it convenient for busy kitchens or when preparing pizzas for a crowd.
- Consistency: If you’re looking for consistent results every time you make pizza, a rolling pin can help you achieve that. By applying the same pressure and technique with each roll, you can create consistently shaped and sized pizza crusts.
- Ease of Use: Rolling pins are straightforward and easy to use, making them accessible to beginners or those who are less experienced in dough handling. They provide a simple and reliable method for rolling out pizza dough.
- Versatility: Rolling pins can be used for various types of pizza dough, including thin crusts, thick crusts, and specialty dough like whole wheat or gluten-free. They are not limited to pizza dough alone but can also be used for other baked goods like pie crusts, cookies, and pastries.
It’s worth noting that while a rolling pin offers these benefits, personal preference and desired texture can also influence the choice of whether to use a rolling pin or another method, such as hand-stretching. Some people prefer the rustic and uneven texture that hand-stretched dough can provide. Ultimately, the choice depends on your desired outcome and the type of pizza crust you want to achieve.
How to use rolling pin for pizza dough
To use a rolling pin for pizza dough, follow these steps:
- Prepare your work surface: Ensure that your work surface is clean and lightly floured to prevent the dough from sticking.
- Shape the dough: Start by shaping your pizza dough into a rough disk shape with your hands. Use your fingers to press down and flatten the dough slightly.
- Flour the rolling pin: Dust your rolling pin with flour to prevent sticking. You can sprinkle flour directly on the rolling pin or lightly dust it on your hands and then rub it onto the rolling pin’s surface.
- Roll from the center: Place the dough in the center of your floured work surface. Begin rolling out the dough by applying even pressure with the rolling pin. Start from the center of the dough and roll outward towards the edges. Use a gentle, back-and-forth motion, rotating the dough as you go, to maintain an even thickness.
- Apply consistent pressure: As you roll, apply steady and even pressure to create a uniform thickness across the dough. Be careful not to press too hard, as this can cause the dough to become thin in some areas and thicker in others.
- Rotate and flip the dough: Periodically lift and rotate the dough to ensure it doesn’t stick to the work surface. If necessary, lightly dust the surface with more flour to prevent sticking. You can also flip the dough over to roll the other side, ensuring an even thickness.
- Roll to desired thickness: Continue rolling and rotating the dough until you achieve the desired thickness for your pizza crust. Thinner crusts will require more rolling, while thicker crusts will require less.
- Transfer the rolled dough: Once you have rolled the dough to the desired thickness, gently lift it from the work surface. You can use your hands or a floured rolling pin to help lift and transfer the dough to a prepared pizza peel or baking sheet.
Remember to handle the dough gently to avoid tearing or overworking it. It’s also essential to use a light touch when rolling to prevent excessive pressure and maintain the desired texture of the dough.
Following these steps will help you use a rolling pin effectively to roll out your pizza dough to the desired thickness and shape for your pizza crust.
What prevents dough from sticking on rolling pin?
To prevent dough from sticking to a rolling pin, you can try the following techniques:
- Flour the rolling pin: Dust your rolling pin with flour before rolling out the dough. This creates a barrier between the dough and the rolling pin, reducing the likelihood of sticking. You can sprinkle flour directly on the rolling pin or lightly dust it on your hands and then rub it onto the rolling pin’s surface.
- Chill the rolling pin: If you’re working with a particularly sticky dough, you can place the rolling pin in the refrigerator for a few minutes before using it. The cool temperature helps prevent the dough from sticking to the rolling pin.
- Use a non-stick rolling pin: Consider using a rolling pin made from non-stick materials, such as silicone or marble. These types of rolling pins have surfaces that naturally discourage dough from sticking, making it easier to roll out the dough smoothly.
- Use a dough scraper: A dough scraper or bench scraper can be handy in preventing sticking. Use it to gently lift the dough off the work surface as you roll, ensuring it doesn’t adhere to the surface. This helps maintain the dough’s shape and prevents it from sticking to the rolling pin.
- Roll on a lightly floured surface: Ensure that your work surface is lightly floured to provide a non-stick surface for the dough. This helps prevent the dough from sticking as you roll it out.
Remember to use a light touch when rolling the dough to avoid excessive pressure, which can cause it to stick. Additionally, be mindful not to use too much flour, as it can alter the texture of the dough. Finding the right balance of flour and technique will help prevent sticking and ensure a smooth rolling process.
Should pizza dough be warm or cold before rolling?
Ideally, pizza dough should be at a slightly warm or room temperature before rolling. This allows the dough to be more pliable and easier to work with.
When pizza dough is too cold, it can become stiff and resistant to stretching or rolling. Cold dough may be more prone to shrinking back or tearing when rolled out. On the other hand, dough that is too warm or at a high temperature can become too soft and sticky, making it challenging to handle.
To ensure your pizza dough is at the right temperature for rolling, you can follow these general guidelines:
- Remove from the refrigerator: If your dough has been refrigerated, take it out and let it sit at room temperature for about 30 minutes to 1 hour. This allows the dough to relax and come to a more workable temperature.
- Observe dough texture: Gently press the dough with your fingertips to check its texture. It should feel slightly soft and pliable. If the dough feels cold and stiff, give it a little more time to come to room temperature.
- Adjust as needed: If the dough is too warm and sticky, you can lightly dust it and your work surface with flour to make it easier to handle. Conversely, if the dough is too dry and resistant to rolling, you can lightly dampen your hands with water and gently knead the dough to add moisture.
By allowing the pizza dough to reach a slightly warm or room temperature, you’ll find it easier to roll out and shape it into your desired pizza crust.
How long should pizza dough sit out before rolling?
The recommended time for pizza dough to sit out before rolling can vary depending on the specific recipe and the temperature of the environment. In general, it is best to let the dough rest at room temperature for about 30 minutes to 1 hour before rolling it out. This allows the gluten in the dough to relax, making it easier to stretch and roll.
Resting the dough allows it to come to a more workable temperature, which can improve its texture and elasticity. It also helps prevent the dough from shrinking back or becoming too springy when rolled out.
However, it’s important to note that different dough recipes and variations may have specific instructions regarding resting time. Some recipes may require longer resting periods to achieve optimal results. Always refer to the specific instructions provided in the recipe you are following.
Additionally, factors like ambient temperature and the dough’s initial temperature (e.g., whether it was refrigerated) can also influence the resting time. If your dough feels too cold or too stiff, you may need to allow it to rest for a bit longer before rolling. Conversely, if the dough is becoming too warm and sticky, you can refrigerate it for a short period to firm it up before rolling.
Ultimately, the resting time for pizza dough is a guideline, and it’s important to rely on the dough’s texture and feel as a primary indicator of readiness. Observing the dough’s pliability and ensuring it has reached a more relaxed state before rolling will help you achieve better results when making your pizza crust.
Is it better to roll or stretch pizza dough?
Whether to roll or stretch pizza dough is a matter of personal preference and the desired outcome for your pizza crust. Both methods can yield excellent results, and it often depends on your skill level, the type of crust you prefer, and the specific recipe you are using.
- Rolling: Rolling pizza dough involves using a rolling pin to flatten and shape the dough into the desired size and thickness. This method offers precise control over the dough’s thickness and can result in a consistently even crust. It is particularly useful if you prefer a thin-crust pizza or want to achieve a uniform thickness throughout the crust. Rolling is also helpful when working with larger quantities of dough or when making multiple pizzas.
- Stretching: Hand stretching involves using your hands to gently stretch and shape the dough into the desired size and thickness. This method allows for more flexibility and creates a more rustic, irregular crust with air pockets and a chewier texture. Hand stretching can be an enjoyable process, especially for those who appreciate the artistry and tactile experience of working with dough. It is also well-suited for Neapolitan-style pizzas that have a thinner center and slightly thicker, puffy edges.
Many pizzaiolos (pizza makers) and home cooks prefer a combination of both methods. They start by using a rolling pin to flatten the dough initially and then finish shaping it by hand stretching, allowing for some irregularities and a more authentic look and feel.
Ultimately, the choice between rolling or stretching pizza dough comes down to personal preference and the desired characteristics of your crust. Experiment with both methods to find the technique that suits your taste and style of pizza.
Factor to consider when choosing the best rolling pin for pizza dough
When choosing the best rolling pin for pizza dough, consider the following factors:
- Material: Rolling pins come in various materials, including wood, marble, stainless steel, silicone, and more. Each material has its own characteristics, such as heat conductivity, weight, and texture. Wood is a popular choice for its natural feel and good grip, while marble offers a cool surface that helps keep the dough cool. Consider the advantages and disadvantages of each material and choose one that suits your preferences.
- Size and Weight: Consider the size and weight of the rolling pin. A longer rolling pin can be beneficial for rolling out larger pizza crusts, while a shorter one may offer more maneuverability. The weight of the rolling pin can affect the ease of rolling and the amount of pressure required. Some prefer heavier rolling pins for better control, while others prefer lighter ones for ease of use.
- Surface Texture: The surface texture of the rolling pin can impact how the dough interacts with it. Smooth surfaces tend to prevent sticking, while textured surfaces can help create friction and provide better control over the dough. Consider the texture you prefer and how it will affect your rolling experience.
- Handle Design: Some rolling pins have handles, while others, like French-style rolling pins, do not. Handles can offer a comfortable grip and better control. Consider whether you prefer a rolling pin with or without handles based on your personal preference and comfort.
- Maintenance and Durability: Consider the maintenance requirements of the rolling pin. Wood rolling pins may require regular oiling to keep them in good condition, while other materials may be dishwasher safe or easy to clean. Additionally, consider the durability of the rolling pin and choose one that is built to last.
- Personal Preference: Ultimately, personal preference plays a significant role in choosing a rolling pin. Consider your own preferences for weight, feel, and aesthetics. If possible, try out different rolling pins to see which one feels most comfortable in your hands and suits your rolling style.
By considering these factors, you can choose the best rolling pin for pizza dough that aligns with your needs, preferences, and desired outcome for your pizza crust.
How to clean rolling pin for pizza dough
To clean a rolling pin used for pizza dough, follow these steps:
- Remove any excess dough: After using the rolling pin, gently scrape off any remaining bits of dough with a spatula or your hands. It’s important to remove as much dough as possible before cleaning.
- Hand wash with warm, soapy water: Fill a sink or basin with warm water and add a mild dish soap. Submerge the rolling pin in the soapy water and use a soft sponge or cloth to gently scrub the surface, removing any residue or grease. Pay extra attention to any crevices or textured areas.
- Rinse thoroughly: After cleaning, rinse the rolling pin under warm running water to remove any soap residue. Make sure all the soap is thoroughly rinsed off, as any leftover residue can affect the flavor and texture of future doughs.
- Dry completely: Wipe the rolling pin with a clean towel to remove excess moisture. Then, allow it to air dry completely before storing. Avoid leaving the rolling pin in a damp environment or using heat to speed up the drying process, as this can cause warping or damage to certain types of rolling pins.
- Maintain and condition (if necessary): If you have a wooden rolling pin, you may want to occasionally apply a food-safe oil, such as mineral oil or beeswax, to keep the wood moisturized and prevent it from drying out or cracking. Follow the manufacturer’s instructions for oiling or conditioning the rolling pin, if applicable.
It’s important to note that not all rolling pins are dishwasher safe, especially those made of wood or with handles. Check the manufacturer’s recommendations for specific cleaning instructions. If in doubt, it’s safer to hand wash the rolling pin to avoid potential damage.
Regular cleaning and proper maintenance will help keep your rolling pin clean, hygienic, and in good condition for future use in rolling out pizza dough or other baked goods.
How to maintain rolling pin for pizza dough properly
To maintain a rolling pin used for pizza dough properly and keep it in good condition, follow these tips:
- Clean after each use: As mentioned earlier, it’s important to clean the rolling pin after each use. Remove any dough residue and wash it with warm, soapy water. Thoroughly rinse and dry it before storing.
- Avoid harsh detergents and abrasives: When cleaning the rolling pin, use mild dish soap and a soft sponge or cloth. Avoid using harsh detergents, abrasive cleaners, or steel wool, as they can damage the surface of the rolling pin.
- Store properly: Store the rolling pin in a clean, dry place. Avoid storing it near sources of heat or moisture, as these can cause warping or damage to certain types of rolling pins. If possible, store it in a protective sleeve or cover to prevent dust accumulation and to keep it safe from potential damage.
- Regularly oil (for wooden rolling pins): If you have a wooden rolling pin, periodic oiling can help maintain its condition. Food-safe oils, such as mineral oil or beeswax, can be applied to the wood surface to keep it moisturized and prevent it from drying out or cracking. Follow the manufacturer’s instructions or consult a wood care professional for specific recommendations on oiling your particular type of wooden rolling pin.
- Handle with care: Treat your rolling pin gently and avoid dropping it or subjecting it to excessive force. Rolling pins, particularly those made of delicate materials like marble or ceramic, can chip or crack if mishandled. Be mindful when using and storing it to avoid any accidental damage.
By following these maintenance tips, you can ensure that your rolling pin for pizza dough remains in good condition and continues to provide excellent results when rolling out your pizza crusts or other baked goods.
Troubleshooting about rolling pin for pizza dough
Here are some common troubleshooting tips for using a rolling pin with pizza dough:
- Dough sticking to the rolling pin: If the dough is sticking to the rolling pin, it can make rolling difficult. To prevent sticking, make sure to lightly flour the rolling pin before rolling out the dough. You can also lightly dust the dough with flour to reduce stickiness. Avoid using excessive flour, as it can dry out the dough and affect the texture.
- Uneven thickness: If the rolled-out dough has uneven thickness, it can result in an unevenly baked crust. To achieve a more uniform thickness, make sure to apply even pressure while rolling. Start from the center of the dough and roll outward in all directions. Rotate the dough periodically to ensure even rolling. If needed, use a ruler or measuring tape to check the thickness at different points.
- Tearing or ripping of dough: If the dough tears or rips while rolling, it may be too dry or overworked. Ensure that the dough is adequately hydrated and rested before rolling. If the dough feels dry, lightly brush it with water to add moisture. Also, avoid excessive pressure while rolling, as it can cause the dough to tear. If the dough continues to tear, allow it to rest for a few minutes to relax the gluten before resuming rolling.
- Shaping issues: If you’re having difficulty shaping the dough into a round or desired shape, it could be due to the dough being too elastic or difficult to work with. In such cases, let the dough rest for a few minutes to allow the gluten to relax, making it easier to shape. Alternatively, you can try hand-stretching the dough gently instead of solely relying on the rolling pin.
- Overworked dough: Overworking the dough can lead to a tough and dense crust. Avoid excessive rolling and handling of the dough, as it can develop too much gluten and result in an undesirable texture. Handle the dough gently, and if you notice it becoming too elastic or resistant, let it rest for a few minutes to relax before continuing.
- Dough shrinking back: If the dough keeps shrinking back after rolling, it may not have had enough time to relax or proof adequately. Allow the dough to rest for a few minutes before rolling, as this allows the gluten to relax and makes it easier to roll without excessive shrinkage.
Remember that practice and experience play a significant role in achieving the desired results with a rolling pin. Don’t be discouraged if you encounter challenges initially; with time, you’ll develop a better understanding of how to work with the dough and adjust your technique accordingly.
Should you buy rolling pin for pizza dough?
Whether or not you should buy a rolling pin for pizza dough depends on your personal preferences and cooking habits. Here are some factors to consider:
- Frequency of pizza making: If you frequently make pizzas or enjoy experimenting with different crust thicknesses, a rolling pin can be a helpful tool to achieve consistent results. It can save time and effort, especially when working with larger quantities of dough or when making multiple pizzas.
- Desired crust thickness: If you prefer a specific thickness for your pizza crusts and find it challenging to achieve it consistently by hand-stretching alone, a rolling pin can help you achieve the desired thickness with precision.
- Personal preference: Some individuals prefer the traditional method of hand-stretching pizza dough, as it can create a unique texture and characteristic irregular shape. If you enjoy the process of hand-stretching or prefer a more rustic appearance for your pizza crust, a rolling pin may not be necessary.
- Kitchen space and budget: Consider the available space in your kitchen and your budget. Rolling pins are relatively inexpensive and don’t require much storage space. However, if you have limited kitchen space or a tight budget, you may need to prioritize other essential kitchen tools over a rolling pin.
- Versatility: While a rolling pin is commonly used for pizza dough, it can also be utilized for various other baking tasks, such as rolling out pastry dough or shaping cookie dough. If you frequently engage in other baking activities, a rolling pin can be a versatile addition to your kitchen tools.
Ultimately, the decision to buy a rolling pin for pizza dough depends on your specific needs and preferences. If you value consistency, precision, and convenience in achieving the desired crust thickness, a rolling pin can be a worthwhile investment. However, if you enjoy the process of hand-stretching or prefer a more rustic appearance for your pizza crusts, you may choose to forgo purchasing a rolling pin.
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