While baking a tart this weekend, I found myself needing to transfer some extremely pliable, rolled-out dough from a floured workstation to a baking sheet. Since I didn't want the dough, which had been trimmed into a neat rectangle, to lose its shape, I rolled it loosely back onto my rolling pin, deftly transferred the rolling pin onto a baking sheet standing by, then slowly unrolled it back to its flat shape to bake. Voila! The dough maintained its neat shape without getting disfigured or sticking to any surfaces.

Do you do something similar when you roll dough at home? If you have another tip for working with dough, please share it below.