Indeed, you can! Quartz is an ideal countertop for those looking to bake often. Quality quartz, like a natural stone countertop, keeps a cool-to-the-touch feel that will allow you to work with butter in your dough without it beginning to melt. Another advantage is that it is non-porous. This means there’s nothing for the dough to stick to as you roll it out (and nothing to adhere to while you’re cleaning up). Some people prefer to work directly on quartz over granite because it has to be sealed annually, and they fear this may leach some chemicals into the dough.