Now, thanks to Dorie Greenspan, I have smartened my process: Measure a 10 ″ x 14 ″
rectangle on a piece of parchment.
Preheat oven to 356 F. Separate dough into 6 equal parts and roll out as thin as possible into
rectangles on a piece of parchment paper.
Pat into an 8 ″ X10 ″
rectangle on a piece of parchment paper on a baking sheet.
Not exact matches
Shape all the dough
pieces into 3 X 5 inch
rectangles, set
on wax paper or
parchment paper and place another
piece of paper
on the top for easy rolling
Place thawed puff pastry
on a large
piece of parchment and roll out into a larger
rectangle.
Place another
piece of unbleached
parchment paper
on top
of the dough, and roll out into a
rectangle that is about 1 inch thick.
Add some
parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball
of dough
on top and start rolling it out, you want a thickness
of about 1/8
of an inch, try to shape the dough into a
rectangle instead
of a circle, then cut into 4 evenly sized
pieces
Place another
piece of parchment paper
on top
of the dough and roll it out into a
rectangle.
Roll out one
piece between two sheets
of parchment paper into a 15 × 10 ″
rectangle and put
on a large baking sheet.
Place the ball
on a
piece of parchment paper and roll with a rolling pin until you have a large
rectangle, just less than 1/4 inch thick.
On a lightly floured
piece of parchment paper, roll out the puff pastry into a 10 × 14 - inch
rectangle.
Place the rice
on a
piece of parchment paper, wet your hands and shape the rice into the shape
of a pizza or if you're feeling adventurous you can form it into a
rectangle, or square even, just make sure the crust isn't to thin and the edges a little thicker.
Roll out
on a lightly floured
piece of parchment paper into a large ⅛» - thick
rectangle (about 16x12»), dusting with more flour as needed.
Place another
piece of parchment on top and roll each into a
rectangle about 1/8 - to 1/16 inch thick.