"Start from the short end, roll forward with your fingertips, and press lightly as you go to remove air pockets," she instructs. "If you tug or pull the dough, you risk overstretching the gluten; instead, let the dough naturally roll onto itself." In the in-person classes held at Wilton Sweet Studio, students are shown how to place rolling pins behind the rolled part of the dough to help shape it.