A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
If the dough could be rolled it wasn't pizza dough.
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A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
Suggestions?
Thanks
Boomguy
Another vote for bare wood. But, if you insist on finishing it, you'll need something from a generic category called "salad bowl finish", a product which at least in theory is safe for wooden surfaces like cutting boards, and maybe even salad bowls.
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
Suggestions?
Thanks
Boomguy
Another vote for bare wood. But, if you insist on finishing it, you'll need something from a generic category called "salad bowl finish", a product which at least in theory is safe for wooden surfaces like cutting boards, and maybe even salad bowls.
The thing is I don't know where it's been. Though it looks fairly clean, there may be some machine oil or some sort of industrial chemical on it. If I don't finish it, then I will have to make sure it's clean, suggestions for doing that?
"Thaddeus L Olczyk" <[email hidden]> wrote in message news:[email hidden]...
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JoeSpareBedroom said:
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
Suggestions?
Thanks
Boomguy
Another vote for bare wood. But, if you insist on finishing it, you'll need something from a generic category called "salad bowl finish", a product which at least in theory is safe for wooden surfaces like cutting boards, and maybe even salad bowls.
The thing is I don't know where it's been. Though it looks fairly clean, there may be some machine oil or some sort of industrial chemical on it. If I don't finish it, then I will have to make sure it's clean, suggestions for doing that?
No, other than sanding and sanding and sanding until you reach a point in the wood where you don't see a stain any more. But, at that point, it'll be out of round, and you won't want to use it.
Do you know that you could buy a clean 3/4" dowel at a hobby store or lumber place for very little money? This little project seems as pointless as trying to salvage a roll of surplus toilet paper.
<[email hidden]> wrote in message news:[email hidden]...
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A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
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Quoted message said:
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
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What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
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Suggestions?
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Thanks
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Boomguy
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Another vote for bare wood. But, if you insist on finishing it, you'll need something from a generic category called "salad bowl finish", a product which at least in theory is safe for wooden surfaces like cutting boards, and maybe even salad bowls.
I vote for bare wood, too, but pizza dough is really elastic. In my opinion, it needs to be stretched and pulled. I've tried rolling pizza (duh, first time learner) and all it did was spring back In any case, I wish you luck!
kili- Hide quoted text -
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If you let it rest for a few minutes, it will relax and be easier to work with.
A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
Suggestions?
Thanks
Boomguy
Mineral Oil. -- Peace, Om
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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
Suggestions?
If you want to seal it, I'd use either real beeswax (not paraffin) or mineral oil. Apply, rub in, then buff well to remove excess.
<[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
Suggestions?
Thanks
Boomguy
Another vote for bare wood. But, if you insist on finishing it, you'll need something from a generic category called "salad bowl finish", a product which at least in theory is safe for wooden surfaces like cutting boards, and maybe even salad bowls.
I vote for bare wood, too, but pizza dough is really elastic. In my opinion, it needs to be stretched and pulled. I've tried rolling pizza (duh, first time learner) and all it did was spring back In any case, I wish you luck!
A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
If the dough could be rolled it wasn't pizza dough.
More BS. The same dough for tossing works just fine when rolling.
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
A 3' X 3/4" dowel at the hardware store is less than $3. Cut it into 4 pieces, slightly sand down the edges, and coat several times over a 24 hour period with mineral oil. Give the extras away to friends.
<[email hidden]> wrote in message news:[email hidden]... > A long time ago my sister and brother in law were over making > pizzas. My brother in law pulled out a miniture rolling pin which > worked great for rolling out the dough in the pan.
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> A few days ago I came across some 3/4" dowel in a surplus store. I > bought it cut off a four inch piece, sanded it down. The problem > is I don't know where it's been so I want to finish it.
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> What kind of finish should I use that would be safe for food? I was > thinking polyurathane, but I'm not sure that would be safe.
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> Suggestions?
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> Thanks
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> Boomguy
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Another vote for bare wood. But, if you insist on finishing it, you'll need something from a generic category called "salad bowl finish", a product which at least in theory is safe for wooden surfaces like cutting boards, and maybe even salad bowls.
I vote for bare wood, too, but pizza dough is really elastic. In my opinion, it needs to be stretched and pulled. I've tried rolling pizza (duh, first time learner) and all it did was spring back In any case, I wish you luck!
kili- Hide quoted text -
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If you let it rest for a few minutes, it will relax and be easier to work with.
JoeSpareBedroom wrote: > <[email hidden]> wrote in message >news:[email hidden]... >> A long time ago my sister and brother in law were over making >> pizzas. My brother in law pulled out a miniture rolling pin which >> worked great for rolling out the dough in the pan.
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>> A few days ago I came across some 3/4" dowel in a surplus store. I >> bought it cut off a four inch piece, sanded it down. The problem >> is I don't know where it's been so I want to finish it.
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>> What kind of finish should I use that would be safe for food? I was >> thinking polyurathane, but I'm not sure that would be safe.
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>> Suggestions?
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>> Thanks
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>> Boomguy
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> Another vote for bare wood. But, if you insist on finishing it, > you'll need something from a generic category called "salad bowl > finish", a product which at least in theory is safe for wooden > surfaces like cutting boards, and maybe even salad bowls.
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I vote for bare wood, too, but pizza dough is really elastic. In my opinion, it needs to be stretched and pulled. I've tried rolling pizza (duh, first time learner) and all it did was spring back In any case, I wish you luck!
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kili- Hide quoted text -
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If you let it rest for a few minutes, it will relax and be easier to work with.
Thanks for the tip!
But it's not true... the longer wheat bread dough rests the stronger the glutten becomes and the more difficult it is to work. Pizza dough and bagel dough are exactly the same, neither can be rolled. If you can roll your pizza dough then you've used a recipe for Boboli, which is the same as the dough used for Chicago deep dish pizza, which in fact is not pizza at all, it's essentially Wonder Bread with a grotesque quantity of pizza toppings.
JoeSpareBedroom wrote: > <[email hidden]> wrote in message >news:[email hidden]... >> A long time ago my sister and brother in law were over making >> pizzas. My brother in law pulled out a miniture rolling pin which >> worked great for rolling out the dough in the pan.
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>> A few days ago I came across some 3/4" dowel in a surplus store. I >> bought it cut off a four inch piece, sanded it down. The problem >> is I don't know where it's been so I want to finish it.
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>> What kind of finish should I use that would be safe for food? I was >> thinking polyurathane, but I'm not sure that would be safe.
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>> Suggestions?
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>> Thanks
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>> Boomguy
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> Another vote for bare wood. But, if you insist on finishing it, > you'll need something from a generic category called "salad bowl >> finish", a product which at least in theory is safe for wooden >> surfaces like cutting boards, and maybe even salad bowls.
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> I vote for bare wood, too, but pizza dough is really elastic. In my opinion, it needs to be stretched and pulled. I've tried rolling > pizza (duh, first time learner) and all it did was spring back In > any case, I wish you luck!
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> kili
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If you let it rest for a few minutes, it will relax and be easier to work with.
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Thanks for the tip!
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But it's not true... the longer wheat bread dough rests the stronger
the glutten becomes and the more difficult it is to work. >Pizza dough and bagel dough are exactly the same, neither can be >rolled. If you can roll your pizza dough then you've used a recipe for >Boboli, which is the same as the dough used for Chicago deep dish >pizza, which in fact is not pizza at all, it's essentially Wonder Bread with a
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grotesque quantity of pizza toppings.
Lol...
As someone who eschews that loathsome concoction, that's about the best description I've yet heard of the vile pile 'o mess called "Chicago deep dish" 'za...
On Apr 16, 11:15 am, "kilikini" <[email hidden]> wrote: > JoeSpareBedroom wrote: >> <[email hidden]> wrote in message >>news:[email hidden]... >>> A long time ago my sister and brother in law were over making >>> pizzas. My brother in law pulled out a miniture rolling pin which >>> worked great for rolling out the dough in the pan.
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>>> A few days ago I came across some 3/4" dowel in a surplus store. I >>> bought it cut off a four inch piece, sanded it down. The problem >>> is I don't know where it's been so I want to finish it.
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>>> What kind of finish should I use that would be safe for food? I was >>> thinking polyurathane, but I'm not sure that would be safe.
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>>> Suggestions?
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>>> Thanks
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>>> Boomguy
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>> Another vote for bare wood. But, if you insist on finishing it, >> you'll need something from a generic category called "salad bowl >> finish", a product which at least in theory is safe for wooden >> surfaces like cutting boards, and maybe even salad bowls.
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> I vote for bare wood, too, but pizza dough is really elastic. ?In my > opinion, it needs to be stretched and pulled. ?I've tried rolling > pizza (duh, first time learner) and all it did was spring back ?In > any case, I wish you luck!
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> kili- Hide quoted text -
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> - Show quoted text -
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If you let it rest for a few minutes, it will relax and be easier to work with.
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Thanks for the tip!
But it's not true... the longer wheat bread dough rests the stronger the glutten becomes and the more difficult it is to work. Pizza dough and bagel dough are exactly the same, neither can be rolled. If you can roll your pizza dough then you've used a recipe for Boboli, which is the same as the dough used for Chicago deep dish pizza, which in fact is not pizza at all, it's essentially Wonder Bread with a grotesque quantity of pizza toppings.- Hide quoted text -
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That is true. You do not immediately jump in and form loaves, rolls, etc right after mixing it. You are right about rolling the dough- you can start by rolling, but it does need to be stretched/ pulled.
A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
Suggestions?
Thanks
Boomguy
Hey Boomguy, not as creative as the others before me... I just bought one from Pampered Chefs, it works great on pizza. I have an old dowel about an inch thick, I use to roll out tortillas and pie dough. don't know where I got it or if it was cured🙂 Regular rolling pins too big for me to control.
But it's not true... the longer wheat bread dough rests the stronger
the glutten becomes and the more difficult it is to work. >Pizza dough and bagel dough are exactly the same, neither can be >rolled. If you can roll your pizza dough then you've used a recipe for >Boboli, which is the same as the dough used for Chicago deep dish >pizza, which in fact is not pizza at all, it's essentially Wonder Bread with a
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grotesque quantity of pizza toppings.
Lol...
As someone who eschews that loathsome concoction, that's about the best description I've yet heard of the vile pile 'o mess called "Chicago deep dish" 'za...
Rather than Pretend Pizza would be better taken full monte, a Chi Town Dago Casserole; line the deep-dip pan generously with well toasted 'talian garlic bread cut into cubes and then layer with pizza gloppings... bake until gooey like a guido. Spoon into large bowls and dive in... serve with pitchers of dago red.
The thing is I don't know where it's been. Though it looks fairly clean, there may be some machine oil or some sort of industrial chemical on it. If I don't finish it, then I will have to make sure it's clean, suggestions for doing that?
You alredy said you sanded it down. That seems adequate to me. If you're that concerned go buy a new dowel at the hardware store that hasn't come into contact with any potential icks.
JoeSpareBedroom wrote: > <[email hidden]> wrote in message > news:[email hidden]... >> A long time ago my sister and brother in law were over making >> pizzas. My brother in law pulled out a miniture rolling pin which >> worked great for rolling out the dough in the pan. >> A few days ago I came across some 3/4" dowel in a surplus store. I >> bought it cut off a four inch piece, sanded it down. The problem >> is I don't know where it's been so I want to finish it. >> What kind of finish should I use that would be safe for food? I was >> thinking polyurathane, but I'm not sure that would be safe. >> Suggestions? >> Thanks >> Boomguy > Another vote for bare wood. But, if you insist on finishing it, > you'll need something from a generic category called "salad bowl > finish", a product which at least in theory is safe for wooden > surfaces like cutting boards, and maybe even salad bowls. I vote for bare wood, too, but pizza dough is really elastic. In my opinion, it needs to be stretched and pulled. I've tried rolling pizza (duh, first time learner) and all it did was spring back In any case, I wish you luck!
kili- Hide quoted text -
- Show quoted text -
If you let it rest for a few minutes, it will relax and be easier to work with.
Thanks for the tip!
kili
It still needs to rest before stretching. Dough DOES relax after 15-20 minutes and doesn't fight you as much if you learn to let the gluten in the bread dough rest. Try rolling or stretching it. If it still tries to roll back smaller or doesnt' stay very stretched, rest 10-15 minutes more. Try again. It should be much easier to shape. Compare the unrested dough to what it's like when you first get done kneading it and it wants to stay in a ball. Then after a proofing, see how relaxed and stretchy it is.
A long time ago my sister and brother in law were over making pizzas. My brother in law pulled out a miniture rolling pin which worked great for rolling out the dough in the pan.
A few days ago I came across some 3/4" dowel in a surplus store. I bought it cut off a four inch piece, sanded it down. The problem is I don't know where it's been so I want to finish it.
What kind of finish should I use that would be safe for food? I was thinking polyurathane, but I'm not sure that would be safe.
Suggestions?
Thanks
Boomguy
Just sanded is fine unless it actually has stains or something. But a good sanding should be fine. Bare wood is best. If you want to put something on it, try a butcher block oil like John Boos' Mystery oil. It's great on cutting boards, bowls and any other kind of wooden objects that come into contact with food. It is food safe oil.
