This looks like a great way to go for Chicago style pizza. I'm thinking of using my 14" Lodge cast iron pan for the pie. It's about 3" deep so it would seem to be a good fit for this. Does anyone know if the cast iron in this case might retain too much heat for the dough if that's possible? Seems to me I've seen cast iron pans/skillets used for this before. Michael, I think cast iron is a great idea - I'm betting it makes a superb crust. It might be a bit dough to get the pizza out afterwards, with those 3" sides; so if you serve right from the pan, remember that it'll keep baking a bit even after it's out of the oven, so watch carefully that you don't overdo it in the oven. Let us know how it comes out, OK? PJH

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