Flour the dough and the surface often, with small amounts of flour every time, to prevent the dough from sticking and tearing.
If the dough softens and becomes difficult to roll, slide it onto a floured cookie sheet, cover loosely with plastic wrap, and refrigerate about 15 minutes.
If the dough is very elastic and difficult to roll, chill it 1 hour and resume the process.
Do not be afraid to interrupt the process at any point and refrigerate the dough, as long as you resume at the same point. For example, in hot weather it may be necessary to refrigerate the dough between every rolling, instead of between every other rolling, as in the recipe.
Make a double batch of the dough and freeze half. Then the dough is available when you need it.
You can keep the puff pastry in the refrigerator for up to 4 days. Or freeze the dough and defrost it in the refrigerator overnight before using it.