Reply to "Wood vs. Marble Rolling Pins"

I always roll my dough between two pieces of parchment.  There is no sticking, no flour necessary, and no pre-chilling required.  Just plop the dough directly from the mixer onto the parchment, top with another piece of parchment, then roll.  A pin with guides is helpful so you don't have to peek under the parchment to assess the thickness.  Then I slide the parchment and dough onto the back of a half sheet pan and freeze it before cutting.