Have a clean, large surface to work on, a rolling pin, and two pieces of wax paper that have been cut to 10-inch squares. Lightly flour the surface and the pin. Divide the dough into either 10 pingpong-size balls (to make a 6-inch round) or 18 balls (to make a 3-1/2-inch-round, appetizer-size pastry). Lightly coat a ball of dough in flour. Place it between the two sheets of wax paper and center it. Lightly press the dough down with a cold 22-ounce bottle of beer, rolling pin or pint glass to make a thin dough, about an 1/8-inch thick with a diameter the size you want the final round to be. Tear away one corner of the top wax paper, leaving behind the finished round. Using a fine sieve filled with a little flour, lightly dust the surface of the wrapper. Remove from the bottom wax paper and set the round, dusted side down, on a clear work surface. Repeat with the remaining dough; if it is cool, then roll out all the rounds, but if warm, only do about a third. The finished rounds will warm faster, making them harder to form with the extra heat from your fingers.