Last night I retried the Chicago-Style deep dish with sweet fennel sausage. Per Raj's and Tony's requests I cooked the pizza a little longer in my woodstone. I also used 12" carbon-steel pans this time, instead of the 14" anodized aluminum pans I used previously. The temperature on my Woodstone oven was registering 500 degrees, but I used a very low radiant flame, and also used my infrared thermometer to find a spot on the oven floor that was only 460 degrees. I baked it in that spot for 30 minutes, rotating it 1/4 turn every 5 minutes. The results were much better, but still not quite there. I think next time I will raise the oven floor temp and cook on a 500 degree spot. As far as the dough goes, before adding the yeast-water mixture to the flour I'm going to chill my butter and lard, cut it into small pieces, then use a pastry cutter to incorporate it into the flour. Here are a couple of pics, taken with my phone so the image quality isn't that great.