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I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting … it into a 400-450 degree oven for say around 25 minutes. By then the crust around the edges is threatening on burning but the crust on the bottom might still be doughy. I've thought of a couple …
asked Feb 1 '12 by Brian