Step 8: Transfer Dough to a Floured Surface and Shape

Place the dough onto a floured surface and fold it over a few times. Don't over work the dough or it will become tough.

Pat it out into a circle that is 8" to 10" wide and 1" thick.

Then, using a large knife, score and cut the dough into 8 even wedges.

If the knife sticks to the dough, you can use some flour on the edge of the blade to help ease it through.
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