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Just seeing this now but thought I'd chime in. I've had excellent success making deep dish using my cast iron skillet. The crust gets really nice and crispy on the outside. Lube it up well with oil or shortening and then use enough dough so that you can drape it over the edges of the pan to start with, otherwise it's hard to keep it up the sides of the pan until you get it filled. Definitely don't want to have your oven too hot. I usually go for 350-400F.