When purchasing pizza dough balls, where exactly should you roll it out? Many of today’s commercial kitchens are equipped with stainless steel countertops for hygienic reasons as much as easy cleanup. But as it turns out, this might not be the best – at least according to some Italians that have been making pizza for generations.
Many in Naples, Italy believe that the only way to properly treat frozen pizza dough is by rolling it out on a marble surface. Marble is preferred because it doesn’t hold onto cold temperatures the same way stainless steel does, and there will be none of the reactions that concern some when stainless steel and food come into contact with each other. The problem though, is that marble is a big expense for restaurant owners to take on just so they can have authentic Italian pizza dough. Thankfully, it’s one you don’t have to shell out for, even if you don’t currently have a marble countertop in your commercial kitchen.
Simply assign one countertop to be used for rolling out pizza dough, and make sure it’s equipped with the proper materials for rolling dough. That can be marble, but it can also be butcher block countertops, or even just a wooden cutting board placed down so the dough can be rolled out. Of course, we don’t think there’s anything wrong with rolling out your dough on stainless steel. We just wanted to pass along a bit more trivia, and help for those that like to be completely and totally authentic.
