oh haha! that sounds tasty.
i do keep parchment at home for some things (these days, mostly cheese-wrapping), but i mostly use silicone mats in my baking half-sheets.
i could roll dough on the mats. cutting is... trickier.
e.g. i used to bake granola on parchment (because washing sticky trays i a mess), and if i ran out i had to wait; now it goes on the mat which washes easy.
i can roll on any hard surface i suppose, but i don’t usually operate the roller. my wife is baking crackers at the moment, but i can’t tell you what she’s doing, cuz she forbade me to look
i will debrief her afterwards though. if she can live without a dough board i’ll just do nothing.
once i get to making pasta again (it’s been years, but now i got a bunch of semolina flour) i will use the roller.
the nice thing about an untreated wood board (check the pasta video, it’s kind of hypnotic) is that it takes up some of the moisture and also helps spread the flour better (flour tends to pile on glossy surfaces instead of spreading evenly).
there’s this dough box too where they make the pizza.
here is where the italians laugh at the youtubers: https://m.youtube.com/watch?v=SGsGYcnpV50
and here is one of those chefs using a wooden box: https://m.youtube.com/watch?v=Cq90lUQUCUo
the neapolitan guy uses marble. maybe a big marble slab isn’t so much money.
eta: she just cut the crackers with a nylon bench scraper but she sez she’d prefer proper cutters. i’m just asking from far away cuz i can’t set foot there till she’s done. [added commentary: i don’t give a damn about misshapen crackers as long as they’re tasty. cutter budget denied ]
eta, 2: she reports no problem rolling on the stupid counter (a chemical “stone”), the challenge was cutting without scratching which nylon did fine. i wonder what the tolerance of this stupid counter is to steel cookie cutters... (i’d still need wood for pasta but the crackers are working *fine*)
i should add, we haven’t baked since late march or early may.
i might try rolling pasta tomorrow on the fake stone counter & see