Sentences with phrase «circle on floured work surface»

Not exact matches

When you're ready to roll out the crust, on a well - floured work surface, gently roll out the pie crust into about an 11 - inch circle.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

Roll the dough on a lightly floured work surface to a 12 - inch circle.

On a lightly greased or floured work surface, roll one piece of dough into a 10» circle.

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

On a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.

On a lightly floured work surface, roll out the dough into a 1 / 2 - inch thick, 10 - inch circle.

On a lightly floured work surface, roll out the dough into a large circle about 1/8 inch (3 mm) thick.

on a lightly floured surface, working with one piece at a time, smash dough with hands into a rough circle, about 5 inches diameter.

On a floured work surface, using a rolling pin, roll each piece of dough into a circle.

On a lightly floured work surface, roll out the dough into a 12 - inch diameter circle or a rectangle.

Take one of the pieces of dough from the fridge and roll out on a lightly floured work surface to form a 9 1/2 - inch / 24 - cm circle, about 1/8 inch / 3 mm thick.

Roll each piece out on a lightly floured work surface to just under a 1/4 - inch thick and use a 4 1/2 inch round cookie cutter to cut each into a circle.

On a lightly floured work surface, divide the pizza dough into 4 pieces and roll each into an 8 - inch diameter circle about an 1 / 8 - inch thick.

On a lightly floured work surface roll out the dough into two 12» diameter circles.

On a lightly floured work surface, roll out half the dough to 1 / 8 - inch - thick circle, about 13 inches in diameter.

Once dough is chilled, roll out on a lightly floured work surface to about an 11 - inch circle, about 1 / 8 - inch thick.

On lightly floured work surface, roll each half into large circle about 1 / 2 - inch thick.

Working on a lightly floured surface, roll and stretch pizza dough into a 12 - inch circle.

Raise the oven temperature to 425º F. On a lightly floured work surface, roll crust to a 10 - inch circle.

On a lightly floured work surface, roll out the pastry to a 12 - by -12-inch circle and transfer to a large rimmed baking sheet.

The key here is to keep your work surface lightly floured (too much will dry out the dough), and apply slightly more pressure on the outer edges than the center of the circle.

On a lightly floured work surface, pat the dough into a 7 - inch diameter circle.

Roll out on a well floured work surface into an about 3 mm (0.1») thick circle.

On lightly floured surface use a rolling pin and work from the center to the edges to roll each piece into a ten - inch circle.

Working with one portion at a time (cover remaining dough), roll each into a 10 - inch circle on a floured surface.

Working on a lightly floured surface, roll and stretch pizza dough into a 12 - inch circle.

On a lightly floured work surface, roll the dough into a 14 - to 15 - inch circle that's 1/4 inch thick.