Form a second log with the remaining dough on the other side of the baking sheet.
Transfer to the prepared baking dish, smooth the top, and place on a baking sheet.
Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
Prick the dough all over with the tines of a fork and transfer it to the baking sheet.
Then put it on a baking sheet and pop it in the oven or toss it on the grill.
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Breaking out a tub of cookie dough, she nibbled on a couple of bites as she portioned scoop after scoop onto the baking sheet.
Return the slices to the baking sheet this time standing them up like a marching band and slide the sheet back into the oven.
She first sears the steak in a very hot pan, then perches it on a rack set on a baking sheet and pops it into a hot oven to finish cooking.
The rest of the arsenal is simple: a pizza stone or two to boost and hold that all-important heat in the oven and a peel preferably metal (tip: you can use the flat back of a baking sheet in a pinch) to extract the pie with a minimum of mess when it's ready.
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