Hi Bill, I don't think Kye is suggesting your dough will be over 1" in the smaller pan, but indicating that baking time is likely to be a bit longer in a smaller pan than if the dough is spread out a little thinner in a larger pan (say an 8" pan vs. a 9" pan). No matter how mathematical we try to be when it comes to determining baking times, it's always hard to be precise, so my best recommendation is to check early and often, and use these guidelines as suggestions rather than hard and fast rules. 

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