![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodgfiYII8LglugtZGbvEHEOWWqI8RryAHsmbBkFIpkjr1wHdqFTQhOgDQMKXtpTw2BV8juFKktXkHNcxCorc1oS7riAEr7AQNVliPMgrKVDZc7hMnsarjeL2tj258RnFPqnatphslk9-S/s200/italy+teens+%25281+of+1%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TwfWULC8Jq_mULApNsPqQkJkMLOXhkYDFKZt6BXChyphenhyphenuWpLzdIIFAp0GCbr14ycykKD_OvWKZOaOOfvnXnmesV03lJfzvIHrGkQSKz6tMverP4CmMwx5fiF-W05hDhTrlLrIOZU73Yrdo/s200/carta+musica+blg.jpg)
Generally, on principle, as a rule...no actually... Okay, if you're making many many pizzas or flatbreads, a two-stage dough roller is magic.
I first watched this being used in La Taverna Etrusca in Orvieto, Italy. The proprietor took me out back when I showed him my biz card with the brick oven photo on it. We also ate at his place twice because the pizza he made was not just thin; it was 'carta musica' or 'page of music' (that thin).
I showed this to a couple of caterers I've built ovens for and they had to have one.
Using part or all high-gluten flour, sold as Caputo now available from King Arthur as 'Bread Flour' allows the dough to stretch to near transparent thinness.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1Wh-7Dwg9OatrGWbI8gwZ0uV2g3we2EgqFUhd1jC0KAI87KBQpM3s-O_SF_oDpnCxxgG-zWZsf7Jg1YOdy_rIBd0lx4zq0DvUq4aji73ieKvtPnE63TCdWPxkZnJeDqAm83DitU5XBmS/s200/two+stage+roller+%281+of+1%29.jpg)
Of course, the alternative is rolling the dough super-thin by hand, which for home consumption is what I do on principle...generally.
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