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Roll the dough to a thickness of 4mm-5mm.
Roll out one disk on a lightly floured board to a thickness of 1/8 inch.
On a lightly floured surface, pat or roll dough to a thickness of 3/4 inch.
Either way, the meat should be flattened to a thickness of about half an inch.
2 Spread the polenta on a lightly oiled baking dish to a thickness of 1-2cm.
Roll circles again, to a thickness of about 1/8 of an inch.
On a floured board, roll out to a thickness of 1.5cm and cut into rounds with 6cm cutter.
The result is a bowl that collapses like a spent accordion to a thickness of less than an inch.
2. Roll dough out on parchment paper to a thickness of about 1/2 inch.
4 Dust the work surface with a little more flour and pat the dough down gently to a thickness of roughly 2cm.
Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over.
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