i would not use ply  not because of the glue but because it is a soft wood anf could spilnter and it will absorbe a lot of water from the dough and get softer.

better would be a hard wood that was plained smoth or even better bucher block

that is what most work benches are made of that is before steel tables came to be

I whould be concerned about splinters coming loose from the ply board.  Do you have IKEA around? They sell wood countertops quite cheaply, I might even buy one myself if I get the space to put it somewhere.
Swdish IKEA: http://www.ikea.com/se/sv/catalog/products/10123675

If you want to go with plywood, then I think the best way is to glue 1/4" oak-top plywood on top of regular 3/4" sheet, then cut to size and treat with oil.  It's is going to be sturdy, resilient and rather pretty. Unless you're the type who threw out his Nalgene bottle I wouldn't worry too much about glue leaching into your dough. 

Mike

thanks mike.

no, not a big, insanely neurotic sanity guy. But since I'm working with food I thought some sanity should be adhered to. Thanks for the oak plywood idea.

Now I just have to source the wood.

Of course you could go with a birch or oak 3/4" plywood (4x8 sheet for around $50) or here's another idea.  Use regular 3/4 ply for the base and cover it with unfinished 1x4 hardwood (maple) t&g flooring.  You could glue them to your  plywood and nail them through the tongues so they don't separate.  You'd have more options in flooring for woods like cherry too at around $5/s.f.  Then get some oil and it'd look like a butcherblock table.
This is just an example of more selection in flooring woods- of course you'd need 'select' grade if you want it real smooth and knotless.

http://www.internetlumber.com/Product/CategoryRefine.aspx?cid=149&sysFinish=Unfinished

-Mark

http://thebackhomebakery.com

I have an antique kneading or commonly known as a bread board. I also have a bread board that is part of my Hoosier cabinet.

I don't use either of them, but I do use my regular cutting board often for kneading.

I just wash it down with some distilled vinegar before working the dough on it. So it serves two purposes without adding something else to a crouded kitchen.

I also have an old trencher that I've been known to use, that works great and it's a nice presentation piece for a table. Jim

Thanks for all the input everyone.

I went out and bought a 1/2 inch sheet of maple plywood, painter grade. It's smooth and I think will  make a great kneading board.

Again thanks for all the advice.

Wil

I too am trying to decide between a wood kneading surface and a silicone one.

 Hamleman said that dough must have friction to develop a skin on the dough. But the silicone is non-stick if I understand it.

 Can someone who has used silpats and wood indicate there experience? I'll be using it mostly for bread doughs, standard and wetter hydrations.

 Meryl