6. Transfer the shaggy dough and any unincorporated dry bits to a very lightly floured large cutting board or work surface. Knead briefly until it just comes together, and shape into approximately an 8 × 8-inch square. 7. Cut into eight 2 × 2-inch squares and, and then cut those into triangles. Transfer to your baking sheet. 8. Bake 8–12 minutes until cooked through with light golden edges. 9. Remove from the oven and allow to rest on the pan for 10 minutes before transferring to a wire rack to cool or serve warm.
