Attach one side of the dough at one end of the work surface by pressing it with your fingers so that one side remains in place. Slide your hands under the dough and gently stretch it to the other three sides until the pastry becomes extremely thin, almost translucent and measures approximately 60 x 90-cm (24 x 36-inch), there can be a couple a holes. As needed, cut the thick sides to even out the dough.
