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Pizza dough can be made ahead and stored in the refrigerator for 3 days or in the freezer for 1 month. Prebaked crusts can also be stored in the freezer.
The secret to great Southern cornbread is a well-seasoned cast-iron pan with a smooth, nonstick finish.
To eliminate rims around the edges of quick breads, grease baking pans on bottom and only 1/2 inch up sides.
For soft-sided biscuits, place unbaked biscuits in a 9-inch round or square baking pan or on a baking sheet with the side edges touching.