Get Ready to Bake. After the last folding session, preheat the oven to 500 °F / 260 °C and place a rack in the lower third of the oven. If your pans don’t have a non-stick coating, line the bottoms with parchment. Pour half the olive oil into the pans and spread evenly to coat the sides and bottom.
Divide and Rest the Dough. If using two 9″ / 23 cm round pans, scrape the sticky dough onto a lightly floured (or oiled) surface. Using an oiled sharp knife, divide the dough into two halves. With oiled hands, gently tuck the edges under to shape into two balls of dough. Place each ball in a round pan, turn to coat with olive oil and allow to rest for 10 minutes.
Alternatively, if using one 9 x 13″/ 23 x 33 cm pan, scrape the dough out onto the oiled pan. Coat the top with a little olive oil and allow to rest for 10 minutes.