-Set your dough out at room temperature for at least one hour before stretching it. Cold dough is almost impossible to stretch. -Make sure the work surface and your hands are coated in flour to avoid sticking. -Lightly sprinkle the top of the dough with flour then, using your finger tips, press the dough out and begin gently stretching it to flatten it into a disc. Do not use a rolling pin for this. You want to keep those air bubbles in the dough to keep it light and fluffy. -Pick up the dough and drape it over your fists. Then using your knuckles, gently spread the dough. Keep rotating and stretching the dough out to an even thickness around a quarter inch thick. If you get any small tears just press them back together.