nice work!!! how was your top crust? i find mine on my giordanos stuffed attempts are a little wet, from the steam and the sauce. did you poke holes in your top crust? some people parbake to get it crisper but i dont think giordanos does that. i think if you got a black pan(check your local restaurant supply for used ones already seasoned!!) you will get more of a golden color on your sidewalls! would love to see some slice shots. also i dont precook the sausage. i like the flavors from the fat that comes off when cooking raw italian sausage! UNREAL 1ST EFFORT!!! shes a beaut!!!!
The top crust came out fine, I was a bit worried about that after reading some other posts. It certainly wasn't crispy but I wouldn't call it wet, it was soft, definitely cooked through. I made sure to roll the top part very, very thin to try and avoid any issues. I didn't have to parbake it.
I actually forgot to poke holes in it until about 5 minutes into baking when I saw a bubble forming...It was then that I poked the holes during the baking process. Need to make sure I remember that next time. lol
Thanks for the pan tip, and I think next time I might try the raw sausage as well. Since it was my first attempt I was worried it might not cook all the way through so I took extra precautions. Perfect or not I wanted to make sure I could eat this bad boy LOL. I'll post some slice shots as soon as I make it again (I will definitely be making this again!)
Thanks for the compliments!