Place the dough
on a piece of parchment dusted with cornmeal.
Not exact matches
Roll out the dough (using flour if necessary to prevent sticking)
on a
piece of parchment paper or a pizza peel
dusted generously with semolina flour or cornmeal.
On a large
piece of parchment paper well
dusted with arrowroot flour, start rolling out the dough until it's 1/4» thick.
Let it rest, loosely covered with plastic
on a
piece of parchment paper that is
dusted with flour, for about 2 hours.
Place a round
piece of dough
on the lightly
dusted piece of parchment paper and
dust with flour.
Step 5:
Dust your counter (or an extra
piece of parchment paper) with rice flour and place your dough
on top.
Place the chilled dough disk
on a
piece of parchment paper, and using a rolling pin, roll out the dough into a 12 - inch round,
dusting with wheat flour as needed to prevent sticking.
Roll out
on a lightly floured
piece of parchment paper into a large ⅛» - thick rectangle (about 16x12»),
dusting with more flour as needed.