Gently roll chilled dough out on a counter or cutting board floured with about 1 / 41/4 cup / 30 g
cake flour to 1⁄2 in / 5 cm thick, or about 8 in / 20 cm in diameter, flouring the top of the dough and the
rolling pin with another 2 tbsp flour, or as necessary to prevent sticking — this is a soft, wet dough.