Press each ball of dough into a disk about 21/2 inches (6.5 cm) in diameter. Working with one disk at a time, flour both sides, and then use two fingers to make a depression in the center (A–B).
Using your thumb and the first two fingers of both hands, pick up a disk and carefully rotate the dough, stretching it in the same way you stretch a pizza dough until the indentation or well in the center is 21/2 to 3 inches (6.5 to 8 cm) in diameter (C–E). Repeat with the remaining dough.
Place the disks back on the floured work surface, stretching them slightly as they are lain down. Use your fingertips to press the centers slightly. Let the disks rest for 5 minutes.
Lift each disk up and stretch it so the center is about 2 inches (5 cm) in diameter (F). Place them on two sheet pans lined with silicone baking mats or parchment paper, placing them in two rows of three bialys each.
