Pythonic, thanks very much for this and other threads in this genre. After a bunch of studying, I up and made my first. I don't know if this is how it's supposed to come out, but I can say it was awesome.
I made Garvey's sausage for tonight's bake. It was good stuff as well. Going to try it on some NY style tomorrow.http://mobile.seriouseats.com/recipes/2011/09/juicy-sweet-or-hot-italian-sausage.html
450F for 25 mins
14 oz Saputo with some Pecorino and a very small sprinkle of a medium-sharp provolone.
mashed up whole DOP tomatos (I forgot the brand and label made it's way out with the trash)
Muir Glen Organic Crushed to subsidize a shortcoming in the other tomatoes.
I slipped getting it out of the pan and broke the crust a bit. No harm, no foul.