Let’s talk about rolling pins.
If you’re struggling getting the dough rolled out to the right shape, this could be caused by two things:
- You need practice with a good technique.
- You’re using the wrong rolling pin.
Personally, I’ve never been very successful with those big fat rolling pins with the two handles on the sides. And the French style, that’s a mystery to me (maybe I need to be French). A straight, smooth, wooden rod (with a nice finish) works best, like the Asian Rolling Pin. Here’s why:
- A flat rod makes flat dough. Makes sense, right?
- It’s small enough, doesn’t gets in your way or obliterate the dough.
- Used with a simple technique.
More on Technique. Here's the Trick:
- Lay out the dough and smoosh it flat.
- The rolling pin is centered with the dough.
- Palm of your hand on top of the rolling pin (or both hands).
- With moderate pressure, keep your hand flat and roll the dough.
This picture shows it perfectly.