To Roll Out the Dough: Enable dough to face at room temperature for quarter-hour earlier than rolling if dough has been chilled longer than 2 hours. Mud 16 by 12-inch sheet of parchment paper liberally with flour. Roll out dough to tough 14-inch spherical on parchment. Mark middle of prime, backside, and aspect arcs with knife. Connecting the marks, trim dough right into a 14-inch circle.
Fold dough to type 1/2-inch perimeter rim.
Crimp folded dough between knuckle and forefingers to type 12-inch spherical with fluted edge. Reduce 4 oval-shaped vents, 3 inches lengthy and about 1/2 inch extensive. Adorn dough with cutouts.
