Regarding the springform pan, yes it works but I would put it on a baking sheet. Since you have a fair amount of butter in the pan, it can melt and leak through the seam and make a mess. I have used a cast iron pan with good results as well, and no mess. Regarding the Sir Lancelot flour, I would not recommend it as my first choice for this particular pizza. I also buy KASL in 50# bags and it is great stuff, but Chicago style is known for a more flaky, biscuit-like crust. This is not a bread-like crust, and I have used flours with less gluten than KAAP with very good results.

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