Grease a baking sheet. On a clean, floured surface, using a rolling pin or a clean wine bottle, roll the dough out to the size of the baking sheet, about 1/4 of an inch thick. If you don’t have a rolling pin or wine bottle, never fear, you can simply press the dough directly into the pan with your fingers (this is my dad’s technique).
If you’ve rolled your dough out, transfer it to the pan by rolling it up (see below). If it’s the right consistency it shouldn’t stick to itself and you should be able to unroll it in the pan. Remove any excess and use it to fill in the gaps in the corners, pressing the dough down into the pan till it’s full. If you have more excess, use it to make a crust around the edges. We’re not going for perfection here.