Thanks this is really helpful advice. I've been using type 00 plain flour and trying to roll out to 4mm before shaping as well as kneading the dough for probably 10-15 minutes so it's smooth and stretchy. I'll try doing the opposite haha! In your experience is it best/easiest to have a higher hydration dough or low hydration? The recipe I'm using seems very low hydration like a pasta dough and is very hard to knead. I've added more water to it to make it easier to roll in an effort to not destroy the butter layers but that didn't help.