Using a spatula spread the dough into 3-1/2 -
inch diameter circles about 3 / 8 - inch thick.
On a lightly floured work surface, roll out one of the dough disks into an 11 -
inch diameter circle about 1 / 8 - inch - thick.
Take the dough disks out and roll one out to a 14 -
inch diameter circle.
Using a rolling pin, roll each ball of dough into a 7 -
inch diameter circle.
On a lightly floured work surface, roll out the dough into a 12 -
inch diameter circle or a rectangle.
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.
Roll the dough from the center outward on the parchment to form a 14 -
inch diameter circle.
Take one portion of dough and gently flatten it to about a 5 -
inch diameter circle.
On a lightly floured work surface, pat the dough into a 7 -
inch diameter circle.
Divide the dough into 8 equal parts.Take one portion and gently flatten it to about a 4 -
inch diameter circle.
Not exact matches
Cut out
circles approximately 5 - 6
inches in
diameter (I used the rim of a 5 1/2
inch diameter round bowl to cut out
circles).
Roll one disk of pie dough into a
circle roughly 12 -
inches in
diameter.
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.
Place the whole thing in the oven and bake for 50 - 60 minutes or until just the center of the cheesecake (a
circle about 2
inches in
diameter) has a slight wobble in the middle.
Tap the cookie sheets against the counter several times until the puddles spread into flat
circles, about 6 - 8
inches in
diameter.
Use a 3 -
inch biscuit cutter to cut out
circles of dough, then use a lid from a plastic soda or water bottle (about 1 1/8 -
inch diameter) to cut the holes.
Transfer to prepared baking sheet and pat into a
circle, about 6 - 8
inches in
diameter.
on a lightly floured surface, working with one piece at a time, smash dough with hands into a rough
circle, about 5
inches diameter.
Using a rolling pin, roll out into a
circle about 8
inches in
diameter.
Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a
circle about 8 1/2
inches in
diameter, leaving a slightly raised 1 / 4 -
inch wide rim.
Roll into a thin
circle about 4 - 5
inches in
diameter.
Roll out the dough again into a
circle of approximately 6 or 7
inches in
diameter, dusting a little flour.
Press the dough into a
circle about 3 -4-inches in
diameter and about 1/4 to 1/3 of an
inch thick.
Using a
circle cookie cutter or rim of a bowl, cut out 3 - 4
inch circles in
diameter.
Gently shake the pan so that the batter is evenly distributed in a
circle, about 5
inches in
diameter, in the center of the pan.
Roll it out into a
circle 12
inches in
diameter.
Pat the dough into two 10 -
inch -
diameter circles, one on each prepared sheet pan.
Roll dough into a
circle about 10
inches in
diameter and 1/8
inch thick.
Shape into a round and roll out into a
circle with a 12 -
inch diameter.
On a lightly floured work surface, roll out half the dough to 1 / 8 -
inch - thick
circle, about 13
inches in
diameter.
Start by cutting a
circle on the top surface of each cupcake about 1
inch in
diameter.
Roll out each piece to a
circle 8 to 9
inches in
diameter and less than 1/4
inch thick.
Using a rolling pin, roll out the dough into a
circle about 14
inches in
diameter (about 1/4
inch thick).
With a spoon, scoop a larger
circle around the hole where the pit was, approximately 2
inches in
diameter.
Cut into 4
circles, about 6
inches in
diameter each (a saucer or small plate works great as a form for your
circles).
Once the oil is hot, put 1/2 cup of cheese in the middle of the skillet, making a
circle of cheese about 4
inches in
diameter.
Roll out each one to a
circle about 8
inches in
diameter.
Shape each piece into a ball, then roll out into a
circle about 12
inches (30 cm) in
diameter.
Cut out
circles using a flour dipped cookie cutter or even an clean empty tin - mine were 8.5 cms / 3.4
inches in
diameter.
To make the crust, gently roll out the dough on a lightly floured surface to a thickness of 1/4
inch and use a cutter to cut
circles to the desired
diameter.
Roll the pastry on a lightly floured surface and cut out two
circles — one approximately 7 1/2 to 8 -
inches and the other 4 -
inches in
diameter, or a little larger than the round of cheese.
Gently roll the dough on a lightly floured surface to 1 / 4 -
inch thickness and cut
circles 2 to 2 1/2 -
inches in
diameter.
Roll each ball out into a very thin
circle about 8
inches in
diameter.
Remove second dough disk from fridge and on a floured surface, roll it out into a
circle, about 10
inches in
diameter.
The dough
circle has a
diameter of about 11 - 12
inches (28 - 30 cm)
Roll to a 6 -
inch circle, then to an 8 -
inch diameter, about 1/8
inch thick, dusting with flour if necessary.
When the dough has chilled, remove one disk from the fridge and on a floured surface, quickly roll it out into a
circle, 12
inches in
diameter.
Using a lightly floured rolling pin, roll out the crust dough into a
circle at least 12
inches in
diameter and gently fold pie crust into quarters.
Roll dough from center to the edges forming a
circle about 13
inches in
diameter.
From your brown cardstock paper, cut out two
circles, one 4 -
inches in
diameter and one 2 1/2 -
inches in
diameter.