Dough will be a little stiff and slightly wet. Scrape dough onto a lightly floured surface, turning to coat all dough surfaces with flour. Knead gently about 15-20 times. Divide dough into two equal portions, patting each piece into a circle of about one inch thickness. With a sharp knife, cut each circle into four wedges.
Place wedges on a parchment-lined baking sheet.
Bake in preheated oven for 15-20 minutes, or until golden. Rosemary Furfaro is a San Francisco-based freelance food writer and private chef. All rights reserved.