Rolling

Rolling out your dough should be done on a lightly floured work surface with a lightly floured rolling pin, while applying steady, even pressure.

There are several types of rolling pins: I prefer a French rod-style pin, which is a long wooden cylinder, thinner than a roller-style pin and without handles. This type of pin allows me to feel much more directly how the dough is taking shape as I roll, and it’s easier to tell if I’m applying even pressure. I can roll the pin under my hands and even along the underside of my forearms, which is a great way to get intimate contact with your dough and has become my preferred technique for perfectly even rolling.