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Chicago Style Pizza in Cast Iron Skillet

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Having grown up near Chicago, I grew to love Chicago-Style deep dish pizza. I have recently adopted my own recipe that requires sprinkling corn meal on the bottom of the pan before laying down the dough as a way to keep the dough from sticking to the bottom of the pan. I have been using stainless steel pans to bake my pizza, but I want to try a cast iron skillet, and wanted to know if anyone else has had success using corn meal at the bottom of their cast iron skillet for baking purposes? Any other recommendations regarding baking in a cast iron skillet for a first timer would be helpful too. Thanks!
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With a well-seasoned cast iron skillet, you shouldn't need cornmeal at all, as long as there is enough oil in the pan (which also helps to fry the crust nice and golden). Once the dough is cooked it will pull away from the pan and slide right out.

It may help to heat the pan first, then lay the dough into the hot pan and add toppings.

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