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 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.