Pan Pizza Dough

I already have a good, basic pizza dough recipe. This one has one rise, in the pan, and involves very little 'tossing' (or patting, stretching, etc.) It's a softer, less chewy, more breadlike dough -- not better or worse, just different. It would, I think, be better for going 'deep dish' in a smaller pan, though it's already fairly thick.

Ingredients
9 oz (250g) flour -- about 1¾ C flour
1 tsp salt
¾ tsp yeast
6 oz (¾ C) water
¼ C olive oil (may not need it all!)

Directions
Combine flour, salt and yeast in large bowl (bowl of stand mixer). Add water and 1 tablespoon olive oil. Mix until dough comes together and no dry flour remains. Knead, by hand or with mixer & dough hook, 5-8 minutes until dough is smooth and elastic; it should still be fairly sticky, pulling away from the sides of the mixer bowl, but still sticking to the bottom.

Pour as much of the remaining oil is needed to generously coat a 9x13 rimmed baking sheet. Coat dough with oil and gently stretch to a rough rectangle on the baking sheet; it does NOT need to cover the entire pan at this point. Cover the baking sheet with plastic wrap and let rise 1½ to 2 hours; dough should nearly fill the pan and be light and pillowy.

Preheat oven to 500°F. Carefully remove plastic wrap and gently lift edges/corners of dough to stretch and fill the pan to all edges. Top pizza as desired. Bake 15-18 minutes until bottom crust is crisp and top is browned and bubbling.