This recipe will vary from baker to baker due to the use of levain and how thin the dough gets rolled. <br />After the dough gets mixed, it get divided in half, then in half again. <br />By rolling out the dough one-quarter batch at a time, one can roll the dough as thin as possible and get full use of one baking stone (or upside-down cookie sheet). <br />If you are wary of rolling dough really thin, keep in mind you can always add more flour to your surface and rolling pin! <br />

Share: