Pastry mat kindly purchased for my use.
The circles and scales and such are impressively complex and sophisticated, but it's the material that will make the difference.
I have a terrible time getting pastry up off the counter and onto what I'm baking. No matter how much flour I dust on the counter top, it never lifts away without breaking.
This mat is of a noticeably slippery material. Even without flour, it slips and slides just nicely. Plus, unlike a counter, it can be lifted and moved around to allow pastry to be slid gently into place. All-in-all, this should mean pastry not only unbroken, but much thinner, as well.
I'm away for the weekend, but I can't wait to try it soon after I get back.
I am expecting great things.
UPDATE: The pastry mat, in combination with the big mondo mega mixatronic machine-o-matic (technically, the KitchenAid, shown above), has certainly improved things. Here is a lovely looking fish pie the top and bottom of which rolled out, lifted away and dropped easily into place.