More Pequod's/Burt's style pan pizza food porn:
Made with my thin crust dough recipe, which has been kicked up with nonfat dry milk powder, garlic powder, several legal herbs, and caraway seeds.
I used instant yeast, rise in a oil sprayed 12 inch slanted deep dish pan covered with plastic wrap and placed under a warm track-light for 60 minutes.
Gently pressed out barely to the edge, lightly docked with my fingertips.
Covered with low moisture part skim mozzarella slices, then sprinkled with additional shredded whole milk mozz/provolone blend.
Covered with Cento crushed tomatoes with added peccorino romano, chile de arbol, oregano, salt, sugar, and basil.
Covered with pepperoni and some quarter sized chunks of hot Italian sausage (2 links).
Oven and stone was preheated to 500 for an hour, pizzification configuration (sheet of heavy aluminum foil on top rack), baked at 465 for 37 minutes, then kicked the oven up to 475 for the last 3 minutes.
Pretty close to perfect, but one side of the pizza went a little soggy because I went a little heavy on the sauce.
This style of pizza has some flexibility, but you really have to tweak ingredient amounts, time & temp to get the outer char to happen without burning the top, and if you overdo the sauce, it won't get as crispy on the outside because of the extra moisture. Even an 80% success is dang delicious though.