Hi Caroline,
It's fine to dust your work surface and tools with flour, just try to keep a light touch.  If the dough starts to shrink and snap back as you work with it, that's a sign that the gluten is getting over worked and tightening. Cover the dough with a towel or plastic wrap at this point and allow it to rest for 5-10 minutes, then roll out some more. Repeat resting and rolling until the dough is the size you need.

Hope this helps!

• Reply