Use a knife to cut the dough into four equal wedges (like you’re slicing a pie), then set one wedge aside and immediately wrap the remaining three in the plastic wrap again to prevent them from drying out.
Once the dough has rested for 30 minutes and is ready to go, remove it from the plastic wrap and transfer it again to a cutting board. Use a knife to cut the dough into four equal wedges (like you’re slicing a pie), then set one wedge aside and immediately wrap the remaining three in the plastic wrap again to prevent them from drying out.