My question kind of has 2 parts - I will tell you that I did try this over the weekend and I was able to almost get the flavor that I'm looking for...a burnt, crispy cheezy crust.
1. Where could I find a cast iron pizza pan? I currently cook my deep dish pizzas in a non-stick pan and can't get the flavor that I want or get the cheese to burn/crisp around the edges like I want.
2. Is there a suggestion you could make with how I can get the cheese to caramelize better? I'm thinking I need to use a cast iron pan and bake the dough a little with the cheese on the outside of the pan where the crust is, then fill the pizza, then bake more.