Chicago-Style Deep Dish

A few thoughts Dean:

1. If time permits make one pie first, then the second so you can apply adjustments with timing/technique to the second pie.

2. With veggie toppings, be careful with the moisture. Especially spinach. Drain it as much as possible. Same goes for tomatoes. While Chicago pies are fairly sturdy, the long bake times combined with the amount of toppings can cause sogginess if the veggies aren't properly drained.

3. Don't precook your sausage. You'll be cooking the pie for ~25 minutes.

4. This is a suggestion for later, but use the heaviest pan you can find. It'll help with a proper, even bake.

Good luck!