Recipes

Each recipe names the mat it was written for.

All-butter pie crust

20 min prep, plus 1 h chilling · One 9 in crust · on the Round (17.75 in) mat

Roll a 12 in circle using the printed rings, then lift it into the dish.

Mix the flour, salt and sugar. Rub in the butter until the pieces are the size of peas.
Add the water a spoonful at a time until the dough just holds together. Shape into a disc and chill for 1 hour.
Lightly flour the mat. Roll the dough out to the 12 in ring, turning it a quarter turn every few rolls.
Lift into a 9 in dish, trim, fill and bake as your filling recipe says (often 400 F / 200 C).

30 min prep, plus 30 min chilling · About 24 cookies · on the Large (26 x 18 in) mat

Even thickness, clean cuts and no flour on the counter.

Cream the butter and sugar, then beat in the egg and vanilla. Stir in the dry ingredients.
Chill the dough for 30 minutes.
Roll to about 1/4 in (6 mm) on the mat, using the ruler along the edge to check size. Cut shapes close together.
Bake on lined trays at 350 F / 175 C for 8 to 10 minutes. Cool before icing.

25 min prep, plus a rest · Two 14 to 16 in pizzas · on the X-Large (29.5 x 20.5 in) mat

Stretch the dough to the circle you want and slide it straight onto the peel.

Mix everything until no dry flour remains. Rest 20 minutes, then fold a few times.
Let the dough rise for 2 hours at room temperature, or 24 to 72 hours in the fridge for more flavor.
Divide in two. On a lightly floured mat, press and stretch each piece to the 14 or 16 in ring.
Top lightly and bake as hot as your oven goes (500 F / 260 C) for 8 to 12 minutes.

40 min prep, plus rising · 12 rolls · on the XX-Large (33.5 x 22.5 in) mat

A 16 x 12 in rectangle, rolled tight and cut even, with room on the mat to knead first.

Mix and knead the dough until smooth, about 8 minutes. Let it double.
Roll to a 16 x 12 in rectangle on the mat. Spread the butter, then the sugar and cinnamon.
Roll up from the long side, cut into 12 and set in a buttered pan. Rise until puffy.
Bake at 350 F / 175 C for 22 to 25 minutes. Beat the icing and spread it on while warm.

20 min prep, plus overnight · One loaf · on the Extra Large (36 x 24 in) mat

Plenty of room to fold, shape and flour without chasing the dough.

Stir everything together, cover and leave 12 to 18 hours at room temperature.
Turn the dough onto a floured mat, fold it over itself a few times and shape into a round.
Rest 30 minutes while a Dutch oven heats to 450 F / 230 C.
Bake covered for 30 minutes, uncovered for 15 more, until deep golden.