1.   Because the dough has been chilled, the baking time should not change.

2.   Chilling the dough makes handling the dough easier.

3.   Chill dough for at least three hours.

4.   Chill dough.

5.   Chill dough if too sticky.

6.   Chill dough until firm or for up to several days before using.

7.   Chill doughs.

8.   If necessary, cover and chill the doughs until they are easy to handle.

9.   Recipes routinely instruct bakers to chill the dough before rolling it out to allow the gluten to relax and the fat to firm up.

10.   The trick to making it thin is stretching it over the back of large sheet pans and chilling the dough before baking.