tsmys, while I've been tempted at times, I haven't tried to make my own sausage yet, and don't know if I ever will -- as I have so much "on my plate" already to try to accomplish -- but your recipe is very interesting. Good Italian (or other) sausage is sometimes hard to come by, but around me I have some really great Italian deli's that make their own brand of homemade Italian sausages that are terrific.
Also, for pizza making purposes, good sausage almost never needs to be degreased, like pepperoni does. I almost never get a watery pizza that's attributed to the sausage. Instead it is always either the tomatoes (not drained enough) or "fresh" wet mozzarella (sometimes even whole milk, but rarely) that is the chief culprit when a "too wet" or watery pizza is noticed IMO.
Almost all Chicago pizzerias, especially the classic famous deep dish pizzerias (like Gino's East, for example), always (repeat . . . always) put the sausage on without pre-cooking it. Overcooked sausage isn't very tasty -- at least to me -- and I've never made a pizza in which the sausage had turned out "undercooked." To me, "nuking" sausage would not be an option. And I know many people like it, but it would be a rare Chicago pizzeria that would have "hot"sausage as their mainstay sausage option. But once in a while . . . it fits the bill.
Koloa, your latest pictures showed that you are getting really good at making deep dish pizzas. AP flour is the way to go with deep dish, I think, but others have different tastes and have been successful at using other kinds, too. I'm glad you pinched or crimped the edges or rim of the pizza as you did, as I think you'll enjoy the taste and texture of it even more.
Good luck guys . . . and/or gals . . with your pizzamaking adventures. You'll see how much fun it is. --BTB