Hello!
I am brand new to this, and SO grateful for finding this site! This is awesome!!! That being said, after making my dough and chilling it i am about ready to start the fun part, but want to make sure i roll my dough to the right thickness. I read the posts on the dough rolling tutorial of this site, but i saw a lot of thicker and thinner as an answer instead of a measurement. Can anyone tell me the thinnest it should be rolled before baking? 1/4 inch? 1/2 inch? Should it differ from roof to walls? I am embarking on the Silverpines pattern. I live in the Pacific NW and i will be transporting it for Christmas dinner. I appreciate any help!!!
