Is there an alternative to spreading flour when rolling the dough?
Today, when I was rolling the dough for my Podpłomyk, I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the rolling pin and the board. Is there a way around that, for example some substitute for flour that would work?
Best Answer
You could roll it between sheets of plastic wrap or parchment paper, if you have those.
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How do you spread dough without flour?
The other method to roll your pizza without flour is through cornstarch and pastry cloth. Just dust a bit of cornstarch on your pastry cloth before putting your dough and start working on it.How do you roll dough without sticking?
Always allow your dough to chill for at least 30 minutes before working with it. This helps keep it from sticking to the rolling pin and work surface. If the dough is too firm, knead it a few times to warm it up. (This will also help keep the edges from cracking.)How do you make dough less sticky without flour?
Oil Your DoughAdding some oil to your dough when you're kneading it or when you put it in a bowl can make it much less sticky. If you struggle to knead your dough on your surface without it sticking, simply put a thin layer of oil down and start kneading on that.What can you roll dough out on?
Although dough can be rolled out on a floured work surface, we prefer to sandwich it between two large sheets of plastic wrap or parchment paper.How to Knead Dough
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Answer 2
Traditionally one could use a rolling pin cover and pastry cloth that have been floured or dusted with powdered starch like cornstarch. For sweet pastries you can combine cornstarch and confectioners sugar. You can also lightly oil your rolling pin and rolling board.
Other alternative rolling surfaces that are commonly used for pastry doughs include using a marble slab, a silpat mat, or plastic bag as your rolling surface
Answer 3
You don't need flour to roll pastry, I just use kitchen roll paper placed on the top surface of the pastry, then just roll the rolling pin over the paper. It works really well and saves the mess of getting flour everywhere.
Answer 4
Cornstarch or fine cornmeal would work fine. You could use bisquick or something similar in a pinch, though that may have consequences.
All you're really doing is trying to keep it from sticking as you roll it out.
Answer 5
As you're making a dessert, you could use confectioner's sugar, but you might want to reduce the sugar in the filling slightly. Superfine sugar can also work, but you'll end up adding more sugar to the crust in the process.
Another alternative is to grate the crust using the largest set of holes on your box grater (you may need to re-freeze it for this), and then pack the shaved bits into the bottom of the pie pan, similar to how you would handle a cookie crumb crust.
Answer 6
For pizza, tart, pie and even bread, if I don't want ot use flour for whatever reason I use instead semolina on the kitchen counter.
The semolina give a crustier crust but tends not to interfere with the taste of what you're cooking and stays more on the outside of the mix. It doesn't mix in so much with the dough as would flour.
For a few small pieces, if it's not a too wet or too hard dough, you can use two pieces of plastic wrap/ cling film on top and bottom and roll on it directly.
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