Hi Rebecca! When your dough cracks at the edges when rolling out, it is because the dough is not evenly hydrated and the cracked parts did not get enough moisture in the mixing process. To more evenly hydrate the dough, I recommend adding the water 1 tablespoon at a time to the driest looking part of the dough. Mixing in the food processor or stand mixer helps a lot because its constant motion keeps the water distributed evenly across the whole dough. If you have a cracked spot, simply hydrate with a little bit of water and patch it up with your fingers. Happy baking!

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