Press the dough on a floured surface and sprinkle the top with flour (A). Shape into a round about 11/2 inches (4 cm) thick and 6 inches (15 cm) in diameter (B). It should be pretty uniform in thickness. Using a bench scraper, and starting from the outside, make a 11/2-inch cut into the round (C).
Continue cutting along the round, uncoiling the dough as you go, until it is one long tube about 24 inches (61 cm) long (D–E). Roll the tube against the work surface to smooth it out (F–H).
Starting at one end of the tube, place the end of the dough against the center of your palm. Lay the dough across your palm, around the back of your hand and then back across your palm, slightly overlapping the end you started with (I–J). Pinch off the dough, giving it a tear with your other hand if needed (K).
Roll the overlapping ends against the work surface and your palm to smooth it out and even it out with the rest of the dough to form an even ring (L). You may need to give the ring a stretch to keep it open (M).
