Hi Tori, whenever you handle dough the gluten tends to tighten up, which can make it more difficult to roll or stretch. Begin by gently patting the risen dough into a rectangular shape, and then start rolling it out. If the dough starts to resist, often covering the dough and letting it relax for 10-15 minutes works wonders. It's also possible you're adding a little extra flour to your dough if you happen to be measuring your flour by cups and tend to scoop the flour into the cup. Extra flour will make for a stiffer dough that is harder to roll out. For our flours and recipes we recommend either weighing your flour, or using this method to measure your flour by volume. 

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