Willi;
Sure, use a 2-inch deep-dish, dark colored pan. Use a high quality, butter flavored, table grade margarine (Bule Bonnet) to grease the inside of the pan. Sheet a dough piece large enough to cover the bottom, sides, and drape over the pan by about 2-inches. Tightly press the dough down into the corners of the pan. Add ricotta cheese and fresh basil, and maybe some diced garlic, then sheet another dough piece very thin, to the same diameter as the other one. Press this dough sheet down over the filling, taking care to get it tucked into the bottom edges of the pan. Using your fingers, (with thumbs on the outside of the pan) tightly pull/crimp the top dough piece to the bottom dough piece all the way around the pan. Then, use a wood rolling pin to crimp cut the surplus dough from around the top of the pan. DO NOT CUT IT. Tear a vent hole into the center of the dough sheet covering the cheese filling and bake in a deck oven at 450F until the top crust begins to turn golden brown, remove from the oven and add slices of mozzarella cheese to cover the entire top crust, then add desired toppings, followed lastly by the sauce. Place back into the oven and bake for about 30-minutes. You may need to experiment with the final bake time as all ovens are different. If you get too much color to the bottom of the pizza, place a pizza screen under the pan to limit the bottom bake.
Tom Lehmann/The Dough Doctor