I saved that one for last, because once you try a cast-iron deepdish pizza, you'll toss your lightweight pans.
OK, this means you are now required to start a thread about your cast iron deep dish pizzas in the Chicago section. And you have to post lots of pictures, because deep dish has been my most recent obsession. I've made deep dish every day for at least the last month, and I even went out of my way to buy some tin-plated steel American Metalcraft deep dish pans. With all this practice and obsessive analysis, the deep dish pizzas I've been making lately are really damn good.
So I wish you had been able to bring this to my attention a couple days ago, because I just finished up a can of Stanislaus Saporito tomato strips yesterday, which means I'm gonna take a break from deep dish for a while. (By the way, these tomato strips are perfect for deep dish, straight out of the can.) Also, even though I don't use cast iron pans, there are cast iron pans in this house.
I'm actually drafting a blog post right now, which will share the secrets of my best-yet deep dish formula and procedures. This post will contain around 50 pics, depicting almost every step of how I've been doing it, as well as pics of alternative ways of doing certain things.