sleeloo

November 7, 2011 at 2:26pm

When you roll the balls of dough out, do you use any special techniques, such as stretching the dough out underneath your palm as you are shaping it? I stretch/gather the dough at the bottom of the ball, into a little knot - think of a balloon with its knot on the bottom. This stretches/smooths the top crust. Then I gently cup my fingers above the ball, and roll it around in circles, just barely pressing down, if at all. My fingers are like a little cage in which the ball of dough is rolling around. You can't do this on a floured work surface; it should be lightly greased, so the ball doesn't stick, but still has some traction. This is really easy to do - really hard to explain - and we'll be posting a video of it very soon! PJH
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