Transfer dough to a lightly floured surface and, using as much flour as needed along the way, roll until just shy of 1/4 inch thick. Dust off excess flour with a pastry brush and loosen dough from counter with an offset spatula. Create steam vents with a fork, bamboo skewer, or docking tool, then cut dough into 2 1/4–inch rounds and transfer to parchment-lined half sheet pans. Gather up scraps, knead, roll, dock, and cut as before.
Published at Thu, 14 Sep 2017 10:25:00 +0000