Non-Stick Silicone Dough Rolling Mat With Size Guides

Every size you need, printed right on the mat

Circles printed in

Printed circles run from 5 to 12 inches, or 12.5 to 30 cm, and inch and cm scales run along the edges. Roll a crust to the 10 inch ring and it is the right size for the pan. The mat also carries a measure magnet chart for cups, ounces, tablespoons, teaspoons and milliliters, plus a temperature chart in Fahrenheit and Celsius, so the counter becomes your reference card.

Grip that stays put

The high-suction base grabs the counter, so the mat does not creep across the work surface while you knead or roll. Dough releases from the non-stick face, and you can keep the rolling pin moving without chasing a sliding sheet.

Food-grade silicone

The sheet is 100% platinum silicone and rated from -40°C to 230°C, so it handles chilled dough straight from the fridge and oven heat without warping. It is flexible enough to roll up for storage and wipes clean with a damp cloth.

Roll to the ring, not by eye

1. 1
   Set the mat flat

   Press the mat onto a clean counter so the high-suction base catches. Smooth out any fold before the dough goes down.

2. 2
   Dust lightly

   A little flour is enough. The non-stick surface releases dough on its own, so there is no need to cover the mat in it.

3. 3
   Portion and place

   Set the dough in the center of the ring that matches your target size, such as the 10 inch guide for a standard pie crust.

4. 4
   Roll inside the ring

   Roll from the center outward and turn the dough a quarter turn between passes. Stop when the edge reaches the printed circle.

5. 5
   Check the edge and transfer

   Use the cm scale along the edge to confirm the width, then lift the round into the pan or stack it on a floured tray.

A quick wipe after every batch

• Wipe after use

  A damp cloth lifts flour and dough residue from the non-stick surface.

• Rinse sticky dough

  Very sticky dough may need a rinse with warm water and a drop of dish soap.

• Roll or lay flat

  Store the mat loosely rolled or flat so the printed guides stay crisp.

• No knives on the surface

  Cut dough with a bench scraper so the silicone face is not nicked.

Two sizes, one sheet each

• 60 cm (23.62 in)Full size width
• 40 cm (15.74 in)Full size height
• 29 cm (11.41 in)Compact width
• 26 cm (10.23 in)Compact height

The full-size mat is roughly the footprint of a standard baking sheet