1.   Divide the dough in half.

2.   Divide the dough into three equal parts.

3.   Divide dough in quarters.

4.   Divide dough into fifths and refrigerate all but one portion.

5.   Divide dough into quarters, and roll one-quarter into a log about an inch in diameter.

6.   Divide dough into two parts.

7.   Divide the dough in half and roll out on floured wax paper.

8.   Divide the dough in half, and roll each half out on a lightly floured counter to a rectangular shape one-fourth-inch thick.

9.   Divide the dough into quarters.

10.   Divide the dough into six pieces.