Operating Instructions:
Refrigerate dough until one hour before use.
Preheat oven to 475*-500*

Place dough on lightly floured surace and begin to press flat with your fingertips. Let dough rest for five minutes. Repeat pressing and resting until desired thickness and size is achieved, typically 1/4" thick. Dough will become softer and easier to stretch as it warms to room temperature, so be patient! Apply toppings.

Bake on a sheet pan or baking stone until crust is toasty and toppings are bubbly. Enjoy!

Brioche
Currant Donuts
Gibassier
Hazelnut Almond Biscotti
Lemon Shortbread