Hi Linda! You have some options. You could make the recipe as-is in a 12" pan and expect a thinner, less airy crust. You could adapt the recipe to fit that pan as follows: 

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.

Or, you can use any of the alternative pans listed in the recipe: another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan.

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