Make sure your dough is nice and warm (cold dough is tough and doesn't cooperate). Flour your work surface and rolling pin lightly so the dough doesn't stick. Use your hands to start to stretch out the dough into a bigger circle using gravity. Then place the dough on the floured countertop and start to gently roll it out, starting from the center and moving toward the edges. If you notice your rolling pin sticking to the dough, sprinkle a bit of flour onto the dough to make it less tacky. Be careful not to use too much flour though - you don't want your dough to be dry, or hard to seal. I roll the dough quite thin for these pizza pockets (see photo below).