I made my first fully stuffed Chicago-style pizza. This was also the first time I made my own sausage (4 lbs worth!) following the recipes in the Pizza Bible. My guests REALLY liked the pie and the sausage!
Things to improve on for next time ...
(1) Serve it in a clean deep dish pan (my second pan came this week)
(2) Make the roping/knotting around the rim of the crust. Guests had arrived and I let this step slide.
(3) FIND A BLACK STEEL DEEP DISH PAN!!!!! The bottom of my crust wasn’t crunchy (actually a bit soggy). I even precooked the sausage slightly to render some of the fat to avoid this and it still happened.
(4) More focus on the finishing aesthetics (placement and size of the ricotta cream).