Place
between unbleached parchment paper or Silpats, and refrigerate while you make the filling.
Not exact matches
Roll one piece of dough out
between two sheets of
unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.
The simple masa dough is soft enough to be pressed into almost an ideal thickness with one motion of the press, and then I quickly roll it a bit thinner
between two sheets of thick plastic or
unbleached parchment paper, cut it with a cake cutter, and into the skillet it goes.
Place the first ball of dough
between two sheets of
unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).
Grease an 8 - inch x 8 - inch baking sheet, line with crisscrossed sheets of
unbleached parchment paper, both sheets long enough to overhang the sides of the pan and greased in
between.
Roll the dough
between two sheets of
unbleached parchment paper into a round a bit less than 1 / 3 - inch thick.
Slide the
parchment with the cookie dough on it off of the pizza pan, cover with another piece of
unbleached parchment paper, and roll out the dough
between the
parchment until it is a round about 1/2 inch thick, about 10 inches in diameter.