Hi Anna! There are a couple of ways you can go about it. You can do the recipe as written and expect a thinner crust. It'll be different than the recipe intends so you won't get the thicker, pillowy airy crust. Or, you can adjust the recipe to fit your pan. Increase the recipe 44% by weight, up the yeast to 3/4 teaspoon, increase the salt to 1 1/8 teaspoon, add a few extra minutes of bake time, and pre-cook any toppings. 

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