Never Use This Kitchen Tool For Pizza Dough, Even Though It Seems Correct

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Never Use This Kitchen Tool For Pizza Dough, Even Though It Seems Correct By Haley McNamara Dec. 14, 2025 7:00 am EST

Save that rolling pin for pie crust, not pizza crust. According to Chef Glenn Rolnick, director of culinary operations for the legendary Carmine's in New York's Times Square, this well-known cooking tool can seriously affect the final product. "I never use a rolling pin for my pizza dough," says Rolnick. This is something professional pizzaioli in Italy, the land that brought us pizza, would applaud. In fact, under traditional Neapolitan pizza regulations, rolling pins are outright banned because they squeeze out the gas bubbles that give pizza crust its airy, chewy structure. "It should be done by hand in my opinion to get the best quality results