Dust 16 by 12-inch sheet of parchment paper liberally with flour. Roll out dough to rough 14-inch round on parchment. Mark center of top, bottom, and side arcs with knife. Connecting the marks, trim dough into a 14-inch circle.
Fold dough to form 1/2-inch perimeter rim.
Crimp folded dough between knuckle and forefingers to form 12-inch round with fluted edge. Cut four oval-shaped vents, 3 inches long and about 1/2 inch wide. Decorate dough with cutouts.
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