An ideal surface for rolling out dough is a piece of cold marble. Ideally both the dough and the counter should be chilled. If the weather is warm, chill your marble in the refrigerator. Or, if your surface won't fit in the refrigerator, chill it with a sheet pan filled with bags of ice.
You may need to pound very cold dough to get it softened.
Lightly sprinkle flour on both the pin and surface and start rolling the dough from the center out, pressing down firmly and evenly. Rotate the dough 45 degrees and repeat. This continual rolling and turning creates a circle.
If the dough sticks, use a scraper to loosen it and lightly dust your surface again. Work quickly so the dough doesn't have a chance to soften and get sticky. If you're working with a sugary dough, it may be easier to roll it out between pieces of parchment or plastic wrap.

Instructor: Bianca Henry