best surface to mix, roll and knead dough

[slowfood]

I was wondering, as dough has to be near body temperature to form correctly what is the best surface to prepare it on. I was thinking wood but no doubt the health nazis wouldn't allow a wooden surface to be used in a commercial /public kitchen... any thoughts? Thank you
well I have just looked on the web and some say wood and others marble, confusing as wood is warm and marble cold, Any ideas

[surfingspider]

I picked up a piece of marble with a gloss finish that I use to shape my dough on. It is really smooth so the dough slides really easily when you are stretching your pizza into shape. It really makes a difference over my ruff kitchen worktop. I live next to a funeral parlour where they make gravestones in a shed in the back. They gave me a big chunk, which is great but a little creepy to basic have a gravestone in my kitchen. As for temp I know Tony Gemignani who was the first american to win the pizza world championships likes to have all wooden bowels etc. He tries to only use room temp ingredients before they go in his oven. personally I don't think it matters that much what you shape your dough on it is only going to on it for a minute. As for kneading ETC I have no idea.

[Calaf]

I think the 'temperature' of the surface is only important for making pastry.

If the health Nazis don't like Wood because of hygiene they would be wrong. Studies have shown that bacteria prefers to grow on glass and plastic chopping boards. Hardwood boards contain natural oils that are antiseptic. The same would be true of worktops I suppose.

Years ago as a kid I worked as a butcher's apprentice. Everything was wood and we coveed them with salt each evening.

[slowfood]

Yes, I guess wood is better for temperature but marble better for non stick. so I would imagine a compromise would be plastic or resin (Warm and nonstick)

[webbaldo]

I use a large teak board (oiled with butchers block oil) and it does me fine. It was a 1950's school science bench in a former life!