Turn the dough out onto a lightly floured surface. Pull the edges into the center to shape into a ball. Place dough in a large, lightly-oiled bowl, rolling it around to coat it with oil, leaving the dough smooth side up. Cover tightly with plastic wrap, then with a clean, dry towel, and let stand at room temperature for 1 hour. I turn the oven to 175 degrees for a couple of minutes, then turn it off, place the dough in the oven with the door ajar, then close the door when most of the heat has escaped.