Just curious to see if anyone had any preferences for what surface they knead their dough on. I've kneaded on plastic cutting boards, stainless steel counters, granite counters, and most recently, formica counters.

I prefer the granite, as the dough sticks less, though it can also cool the dough down. I've also had a lot of success on stainless steel. Plastic, on the other hand, seemed to make the dough stick a lot more.

 Any thoughts?