I am new to baking, and I want to buy an inexpensive, non-stick pin. I will be using this pin only for bread dough and pizza dough. I will NOT be using the pin to make pastry.
I saw a plastic pin that looks as if it may meet my needs. Can any of you tell me if there are problems associated with using a plastic rolling pin to roll out bread and pizza dough?
I also saw some pins that are called "fondant" rolling pins. Can fondant pins also be used for rolling out bread dough?
Also, what is the best length pin for rolling out a 14" pizza? Does the pin have to be at least 14" long? Or can I use a shorter pin and just roll twice to cover the extra dough?