Can You Roll Dough On Granite Countertop

I can t tell you how much glass has broken in the granite but its is only slightly behind the amount that has broken on the new tile floor the one good thing about granite is that when the kitchen is hot you can put a bag of ice on it to cool the granite down when making laminated dough in the az summers.

Can you roll dough on granite countertop.

Of course i would flour it. In both instances you re going to be flouring whatever surface you are forming the dough on. You can roll pastry dough easily on the naturally cold quartz. For dough like for pizza or pie you ll want to sprinkle flour across the surface before putting the dough down.

I roll my dough on it its too smooth to roll than wooden but i dont want to waste 20 on a wooden 5x10 piece. Then only take the blobs out as you re ready to roll them. If you want to work right on the countertop here are a couple of things you can do to minimize mess. There are several reasons not to do what you were also advised not to do and now decide you are not interested in a silicon pastry making pad.

Granite sucks the temperture thats why its so good to use for tempering chocolat. Sprinkle the countertop with flour if the dough is sticky. Just make sure you get a granite that is smooth without small holes or irregular texture for flour or dough to get caught in. An interesting possibility is to have a warmer built into a portion of the counter so you can raise dough there.

My work area is next to the sink so i can just brush the flour into the sink for clean up. Or if you want to. Transfer the dough to a cutting board if you plan to cut biscuits or individual pastries after rolling. One con about granite is it sticks.

I m not sure why you would need to think about a surface for tortillas. Definitely chill the dough first if you don t already. First and primary is even granite can no be sealed forever. I ve never sprayed oil on my work surface to roll out dough so not sure what dough recipe you have that requires that.

I d probably divide it into rollable blobs wrap each in saran wrap and refrigerate for at least 30 minutes. My other choice is a pastry frame which is a pita to set up. If you don t have the skill to form them between your hands and don t have a press you re going to want to roll them out between sheets of waxed paper.