As someone who often gravitates toward pies with multiple toppings, I was wondering whether in the context of Chicago deep dish there were conventions regarding toppings and where to place them in the pie. For example, I know to put the cheese down first, then the sausage. But it seems I've seen several different ways of assembling the pie when adding other toppings and I was wanting to do it in such a way as to promote the least accumulation of moisture.
Mushrooms I always saute prior to assembly because they taste better that way and because doing so drives off most of the moisture. But what about where to add them and onions and peppers and pepperoni? I've seen some of you folks put the pepperoni and additional toppings on top of the tomatoes and others bury them below.
Happy Holidays, everyone.