Place the dough onto a piece of parchment paper and top with another parchment. Roll it very thin in between the paper. You want it to be about 1/8th of an inch thin and it should be about 16 in. by 12 in wide. Remove the top piece of paper and put the dough (along with the bottom parchment) onto a half-sheet pan. Use a fork to poke small holes throughout the dough, this will prevent the middle of the dough from puffing up.