Do You Run Into Trouble When Rolling Out Dough?

July 6, 2010

I'm afraid of dough. For some strange reason, whether it's pie or pizza dough, I almost always have a hard time rolling it out. When I recently made grilled pizzas, I had to roll the dough out three times. How about you? If you are a pro on dough rolling, please share your wisdom below!

14 Comments

partysugar 2 years 45 weeks

Thanks for all the tips and encouragement!

ticamorena 2 years 45 weeks

i love rolling out dough - eventually you develop a feel for different types of dough and realise that it's more about experience than following a recipe to the letter, so don't give up!

leilani s 2 years 45 weeks

Parchment paper is one of my best friends in the kitchen. :)

Spectra 2 years 45 weeks

Two words: parchment paper. I put the dough between two layers of that and it comes out fine. Otherwise, I tend to have issues with getting too much flour in the dough while I'm rolling it.

bluesarahlou 2 years 45 weeks

Here you go Amber :) http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html It's a tricky crust to roll out, but if your hubby is up for the challenge, good luck to him!

AmberHoney 2 years 45 weeks

Cause my hubby does it for me :) Checking out that vodka dough right now!

AmberHoney 2 years 45 weeks

Cause my hubby does it for me :)Checking out that vodka dough right now!

chiefdishwasher 2 years 45 weeks

Well........I see that you have done what I do when I get a dough that is sticky to deal with........open a cold one!

bluesarahlou 2 years 45 weeks

I don't usually have a problem with dough, except Cook's Illustrated's vodka dough...that stuff is really wet and hard to transfer into the pie dish....but it's perfect and tastes wonderful. I won't typically eat the crust of most pies....but this one is so good I finish all of it!

bluesarahlou 2 years 45 weeks

I don't usually have a problem with dough, except Cook's Illustrated's vodka dough...that stuff is really wet and hard to transfer into the pie dish....but it's <em>perfect</em> and tastes wonderful. I won't typically eat the crust of most pies....but this one is so good I finish all of it!

danakscully64 2 years 45 weeks

Yes, not usually, but it happens. It's one of the reasons I don't make homemade pies.

helloanya 2 years 45 weeks

I think the trick to rolling out dough is a delicate balance of flour being added to the dough. Add too much and the dough is stiff, add too little and it is all stuck to your rolling pin! With yeast-based dough, when I roll it out, I definitely just add a little bit of flour at a time until the dough is bearable to work with. But it definitely takes practice to know when there is enough flour! Anna at Tiny Kitchen Creations http://tinykitchencreations.tumblr.com

helloanya 2 years 45 weeks

Chrstne 2 years 45 weeks

I only have a problem rolling out dough when it has not been kneaded for long enough. It's much harder to knead by hand, as it really does require a good amount of time to make something like the perfect pizza dough. A mixer is much better for making dough, and I always end up with a ball I can easily roll out and work with.

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