Sounds great, Lilith! Since I contributed the recipe, does that mean I'm invited to dinner?

Dad's trademark way of cooking the pizza is to make the crust super-thick --- at least an inch and a quarter. We bake it on perforated pizza pans, but your pans (I'm assuming that you're talking about the cast-iron deep-dish type pans?) could be awesome as well. Let me know how it turns out!

--- sweetstuff

P.s. Another great way to use the dough is to spread it with pesto and sprinkle over some chopped tomatoes and a little parmesan, then bake it... Kind of a nice twist on the traditional pizza theme.

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