The hardest part of this type of pizza for me is stretching it to fit the pan uniformly (without creating thin spots). So I just let it rise in the 1 1/8" high pan (13 x 19"; I adjusted the formula accordingly) and gently stretched it without filling the pan (focaccia pizza, basically). And this is cheating, of course, but it was still great and I will try again. Thank you, again! Oh, and it rose well above the rim of the pan, but that was no problem.