I hesitate to post on this sub-forum; deep-dish purists will probably scoff at my newbie efforts since I take many liberties with your beloved style. But I've got to tell you how much everybody enjoyed this pizza. In fact, I didn't tell anyone it was a pizza. I think I said that it was a cheese and sausage tart. I have no idea what the correct proportions should be for the crust thickness, cheese, sausage and sauce, but it seemed to me like I hit a pretty good balance.
Here are some of the liberties I took:
1. The crust had no commercial yeast. I used my French starter that is sweet and complex. Fermented and proofed for 24 hours. The crust was the best part.
2. Instead of corn oil in the crust, I used freshly rendered lard.
3. The cheese was just a blend of a bunch of remnants that I wanted to use before they went bad: mozzarella, fontina, amadeus, etc.
4. The sausage was a sweet Italian. In the video, you can see that I added some phosphates to the mixer for a better texture. The sausage was the best part.
5. The sauce was made from some heirloom tomatoes from last year's harvest that were partially dehydrated and then frozen as recommended by Dr. Lehmann. Intense, sweet flavor. The sauce was the best part.