Sprinkle 1/4 cup of flour onto a work surface. Scrape the dough onto the floured surface. Turn the dough with a dough scraper or spatula until it’s thoroughly coated with flour (You may need a bit more flour). Divide the dough into 12 equal portions, each one about 3 ounces (or 82g). (I like to use a kitchen scale for this but you can just eyeball it.) Roll each ball of dough to coat with flour.
See Café Tips above in post for more detailed instructions and tips.