Break off a piece of dough large enough to fill the mold, leaving the rest of the dough in the refrigerator. On a clean counter, roll the dough briefly to approximately the size of the mold. Press the dough into the prepared mold.
You want to be sure the dough is pressed into the details of the mold, and no air pockets remain. Use a rolling pin to roll over the back of the mold, smoothing and evening the dough. Remove any dough that extends out over the edges.