>>Not only for deep dish, I usually do a regular "stretched dough"-type
>>crust. I haven't tried it with anything that might be marketed as
>>"thin 'n crispy", as that's not really my thing.
>
>I had meant the stretched dough kind so no worries there. Thanks for
>the advice and tolerance for the off topic digression.

Pizza à la Poêle en Fonte

--G.
or, in this context, Pizza à la Mode Diable Écarlate
-><-
Benjamin D. Hutchins, Co-Founder, Editor-in-Chief, & Forum Mod
Eyrie Productions, Unlimited http://www.eyrie-productions.com/
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Ceterum censeo Carthaginem esse delendam.