Rolling

Smoothing a dough into an even, thin sheet with a rolling pin and, when noted, a smattering of flour. Channel the Ice Capades when working on a dough. It should have just enough flour beneath it so that it gliiiiiides along the countertop or surface between rolls, gracefully and without sticking. To ensure that’s the case, show off its moves—spin it, shift it, and rotate it on the surface after each rolling session.