Sticky dough is a pain every baker encounters, but you can keep your surface and rolling pin dough-free by sandwiching it between two pieces of wax paper before rolling it out.

First, cut out two large sheets of wax paper (parchment paper will work well, too), then use a clean, moistened sponge or towel to lightly wet your working surface.

Place the bottom layer of wax paper on a damp surface. Your paper will adhere to the surface, preventing it from slipping around as you roll out your dough.

After placing your dough between the two sheets of wax paper, press your palm into the dough to flatten it before using a rolling pin to roll it into a thin sheet.

You can also prevent your dough from becoming sticky by adding a tablespoon or two of flour or keeping your ingredients, dough, work surface, and rolling pin very cold.