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In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
Gradually add the pastry flour and salt to the yeast mixture, stirring continuously.
Knead the dough on a floured surface for about 5 to 7 minutes until it becomes smooth and elastic.
Cover the dough with a clean towel and let it rise for about 1 hour or until doubled in size.
Once risen, punch down the dough to remove excess air.
Dust your rolling surface and rolling pin with flour.
Divide the dough into portions if needed.
Use the quick rolling technique: start pressing the dough gently with your hands, then use a rolling pin to roll it evenly and quickly in a circular motion. It should take about 3 minutes to roll out to the desired size and thickness.
Serving and Storage Tips
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