The Art of French Pastry

sheet pan, 12 × 17 inches.
Place the dough on the
parchment paper–lined
pans. Using a dough
docker or a fork, poke
holes in the dough every
¾ inch. Wrap and freeze
one of the sheet pans;
once the pastry is frozen,
remove it from the pan
and wrap it airtight in
plastic, label it, and return
it to the freezer.