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the gluten, making the dough easier to shape.

Step 6: Roll and Cut

Using a rolling pin, roll the dough into a rectangle approximately:

¼ inch (6 mm) thick

Use a knife, pastry cutter, or pizza wheel to cut squares measuring approximately:

3–4 inches (8–10 cm)

You should obtain 12–16 squares depending on size.

Keep the cuts as even as possible to ensure uniform continue reading …