>>wouldn;t you get dough that's thinner in the middle? why would you want that?
true, but the other half of the statement is dough that is thicker around the edges....
that's the story I've always heard - the taper prevents the edges - particularly of a flaky pastry dough - from inadvertent thinning & cracking / splitting while being rolled out to the desired size. then, once close to size, the cook can use more focused care in rolling the edges. |