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Deep dish CI Pizza

Made a deep dish pizza in a cast iron pan last night.  

Dough recipe here - http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html - I used 50% King Arthur Bread Flour / 50% KA Sir Lancelot High Gluten flour, and substituted room temp beer for 1/2 the water.  This pie used 1/2 of the dough, which was made on Saturday (other 1/2 used for NY style pizza on Sunday).  

To build the pizza:  Coat pan with olive oil.  Removed dough from fridge, place in pan & cover with plastic wrap for about 2 hours to warm / rise.  Flatten dough to edge of pan.  Top pizza  with crushed san marzano tomatoes, oregano, garlic salt, pre-cooked mushrooms, mozzarella and trader joe's shredded 4 cheese blend (parm, romano, asiago & ??). Egged at 450 for about 24 minutes.  Removed from pan to cool for about 5 minutes before cutting and serving.   SWMBO was very happy, which makes life good.

Many thanks to @zippylip for the inspiration in this thread - http://eggheadforum.com/discussion/comment/1248845/#Comment_1248845
LBGE, St. Louis, MO

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