As I have been lax in posting on RDD lately, I feel that I owe you all some gratuitous deep dish pizza food porn.
Here’s my first deep dish of 2015:
3 day fridge dough (I usually don’t age my dough this long, but it worked out well) , whole milk mozzarella, roasted garlic/olive oil/semolina paste smeared on the bottom, then 3/4 pound of hot Italian sausage, a layer of Margherita pepperoni, layer of cooked baby spinach with crushed fresh garlic, and topped with a sauce made from half of my thin crust pizza sauce (recipe on the thin crust pizza article on this site) and half crushed Cento tomatoes, then sprinkled with Peccorino Romano and baked in a preheated oven on the stone for 35 minutes.
DEEP DISH POWER-USER TIP:
I learned that if you add a bit of flour and/or semolina above or below the meats, it helps to absorb some of the excess liquids and makes your pizza less weepy.