on one side - or four on the other. spread out the parchment and place weights at two opposite corners. see photos.
divide dough: oil up your work surface and cutting utensil. turn out dough onto surface. make indentations to guess where you will cut to make three or four even pieces of dough. the center portion(s) will be narrower than the sides! cut through and turn dough slices so that "skin" is on the oiled surface - this will make it less likely to stick. it is best to just work with whatever size pieces you made, but if they are way off in size then slice off small pieces 