How do you calculate the size of rolled dough when scaling down recipes? Do you calculate the surface area (similar to pans), divide in half, then approximate?

For example, I’d like to scale the croissant recipe in half, to 4 croissants. The original recipe calls to roll the detrempe into a 6” x 12” rectangle. What size rectangle should I be rolling the dough to? (3” x 12”)?

Thanks!

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