I assume you are not using a high gluten flour
Drape the 16” over the top and down the outside of the pan, do not try to put inside the pan or form the edge. You should have approx 2” draped over the sides based on the 16” dough and 2” deep pan.
Let rest this way for 10 minutes
After the rest using your hands go around the outside of the pan and gently lift, the dough will fall into the pan
As this is happening, use both hands and forefingers to press the dough firmly against the inside of the pan, going all around the sides, quickly. Next using your fingers at the base of the pan intersection with the inside edge of the pan press down and form a small ledge. This supports the upper part of the dough edge and keeps it from falling. Hope that makes sense.
It’s a technique that after a while only takes maybe 10 seconds to do.
If you want to try another technique, let the draped over pan dough rest in the fridge. It will cool and firm up. Do the technique above, add cheese and toppings and bake.
Crisco on the edges inside works well too.
