How to Roll Out Dough Really Thin (6 Steps)

Cooks have used thinly rolled-out dough for centuries. Historic Foods reports that British mince pies date to the 13th century; they use a thin crust and are filled with meats, fruits and a variety of spices. Cooks also use thin dough when making dessert pastries in a variety of shapes and sizes. Thin dough makes a crisp crust that is used as a base for baked goods such as pizzas, quiches and tarts. For any type of dish or dessert you are going to prepare with thin dough, roll it out properly to prevent it from tearing or sticking to the surface.

Things You'll Need

Parchment paper

Rolling pin

Instructions

Place a large sheet of parchment paper on a flat surface such as a counter-top or tabletop.
Place the dough in the center of the parchment paper.
Add another large piece of parchment paper on top of the dough.
Flatten the dough with your hands.
Place a rolling pin over the dough. Roll it back and forth and left to right with even strokes. Flip the dough over and continue to roll so that it remains even and flat on the entire surface.
Keep flattening the dough with the rolling pin until you have the desired, even thickness. If the parchment paper wrinkles, simply lift it up and straighten it.

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