You might try this;
After mixing the dough (use 85F water to make the dough) place it into a large oiled bowl, oil the top of the dough, cover with a piece of plastic and allow to ferment as long as possible, I like to use 6-hours as a starting point, turn the dough out of the bowl and press into the greased baking pan, cut off any excess dough. I would suggest pressing the dough to about 3/16 or 1/4-inch thickness in the pan. Then allow the dough to proof/rise in the pan for about 45 to 60-minutes, then dress the dough and proceed in your normal manner.
If you don't have a formula, try this one for starters:
Sugar (if called for) 2%
olive oil 5%
Compressed yeast 1%
Water (85F) 55%
To convert percentages to weight measures:
Decide how much flour you want to use.
Enter the flour weight into your calculator press X and enter the percent you want the weight for then press the "%" key and read the weight in the display window. The ingredient weight will be expressed in the same weight measures (pounds, ounces, etc.) that you showed the flour weight in.
You want to use 2-pounds (32-ounces) of flour to make the dough.
32 X 2 press the "%" key and read 0.64-ounces
32 X 5 press the "%" key and read 1.6-ounces.
Tom Lehmann/The Dough Doctor