Prepare the dough by checking to see if it has chilled. At this point, if it has the texture and consistency of saltwater taffy, it's ready to be rolled. Liberally sprinkle a work surface with flour — I used around 1/4 cup's worth. Work with 1 disc at a time. Unwrap the dough and place it on the work surface, sprinkling its top with flour. If the dough is hard, let it rest for a few minutes. If the dough seems too sticky at first, add flour liberally. Use a rolling pin to roll with light pressure, from the center out. Roll the the dough to about 10 inches in diameter and about 1/8 inch thick.