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Step 6Roll out dough
Roll out the chilled dough on a flexible surface. I used a Silpat, but waxed paper, parchment, or plastic wrap are also fine. You'll just need to be able to roll the dough up later without tedious de-sticking. Don't flour the mat or your rolling pin - the dough is greasy enough that it shouldn't stick hard.
Roll and shape the dough to create a roughly 10"x10" square; the dough should be about 1/4" thick.
A handy note: measure your hand span and other physical metrics for easy measuring and estimation. Because I know my outstreached hand measures 9 inches thumb to pinky tip, it's easy to identify a 10-inch square.
Roll and shape the dough to create a roughly 10"x10" square; the dough should be about 1/4" thick.
A handy note: measure your hand span and other physical metrics for easy measuring and estimation. Because I know my outstreached hand measures 9 inches thumb to pinky tip, it's easy to identify a 10-inch square.
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