Step 5: roll dough flat
After the dough has rested for about an hour you'll notice that it's increased in volume, my dough was almost twice its size!
Turn dough into a large, flat floured surface and begin stretching and rolling dough into a large thin sheet. For pizza cone dough you're going to want the dough to be really thin, about 3mm [1/8"]. For reference regular pizza dough is usually rolled out to a thickness of around 6mm-8mm [1/4"+ ].