How to Make a Sheeter

A rolling pin can achieve the same consistent results of a dough sheeter

Many bakery products contain thin, even layers of dough. The manual labor involved with pie dough, puff pastry, cut-out cookies, or quiche shells can be toilsome. But this can be significantly reduced by using a "dough sheeter." Just like a pasta machine, the dough passes through two rollers, which can be adjusted to create the desired thickness. The sheeter helps baking operations achieve consistently uniform thicknesses in their dough products, while reducing the physical strain on employees. At home, the results of an industrial sheeter can be obtained with a few simple tools.

Things You'll Need

• Rolling pin
• Two dowel rods of equal width
• Flour, for dusting
• Tape

Instructions

1. Place the dowel rods, lengthwise and parallel, on a countertop. They should be set up to the width of your rolling pin.

2. Place the rolling pin on top of the dowel rods to ensure that both ends of the rolling pin rest on the dowels, as though they are on a track.

3. Tape the dowel rods into position on the countertop. Be sure to use a mildly adhesive tape that will not damage your countertops. The dowels need only endure the slight resistance from the rolling pin's pressure.

4. Place the dough in between the dowel rods. To prevent the dough from sticking, sprinkle a light dusting of flour on the countertop and the rolling pin.

5. Use the rolling pin to flatten the dough, until the rolling pin glides on the top of the dowels. This will give you an even dough thickness, matching the width of the dowels and mimicking the consistency of a professional sheeter.

Tips & Warnings

• You can find dowels at most craft stores and hardware stores. Choose the width of your dowels based on your desired dough thickness.

• The ease of rolling the dough will depend greatly on its temperature. As a general rule, keep the dough in the refrigerator until you are ready to roll. This will provide a firmer, easier-to-handle product.

• Try not to overwork your dough. Dough that is handled and sheeted multiple times tends to lose its desired texture, becoming dense and even distorted in color.

References

• "Baking and Pastry: Mastering the Art and Craft"; The Culinary Institute of America; 2004
• "Professional Baking"; Wayne Gisslen; 2009