Thought about this for the Throwdown, but I have a different recipe I'm working on for that. Dough was proofed in the stone deep dish pan, spread out and up the sides. Layer of thin provolone on the bottom.
Layer of pre cooked Italian Sausage
Add a layer of sliced mozzarella
Top with another layer of crust and crimp the edges
On to the Egg at 500 raised indirect
After about 20 minutes, top is starting to brown, so added sauce (heated) and some fresh parm.
Done, and looking good
Came out of the pan clean and sliced up nice.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA