Hey everyone,

I'm looking for a good pizza pan for deep dish. I'm not sure about size so let me know anything. I've tried to find a cast iron for their wonderful radiance of heat but those do not seem to be available. The next best guess I have is one of the heavy 16-gauge alluminum pans. Let me know what has worked for you, brands, and places to buy from. Thank you very much!

Doughboy

On various trips to visit my sister in Boston, we have had hot dogs on buns that are different than the ones we see in Colorado. The New England hog dog bun is baked in a pan, very close together, so the sides have no crust on them. King Arthur Flour sells a pan specifically for this, which is 15 1/2" x 6 1/2" and costs $39.95. That price seems excessive to me, so I am wondering if these could be made in a generic pan and if so, how?

It's been a while since I've had the luxury of daily check-ins with TFL. Lots going on this summer, and actually I really don't have the time even now! But I made some sourdough sandwich bread today for the first time (so far I have only made rustic loaves with my starter), and I wanted to get the recipe written down and share it with anyone else who might like it.