Trimming, Cutting & Transferring

Once your dough is rolled out thinly, it’s time to cut the crackers and get them on baking sheets. I use a dual-wheel pastry cutter that has both a flat wheel and a beveled one to give the edge of my crackers that appealing zigzag look (think saltines). A pizza wheel will work, too, but they tend to be larger than the little pasta/pastry cutting wheels you can pick up at any kitchen store. You do not want to use a sharp knife like a paring knife to trim your edges and cut your crackers because the blade will damage your work surface, silicon baking mats, and baking sheets.