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Double crust Chicago Style Stuffed Pizza

TjcoleyTjcoley Posts: 2,851
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. image

Layer of pre cooked Italian Sausage  image

Add a layer of sliced mozzarella 
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Top with another layer of crust and crimp the edges
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On to the Egg at 500 raised indirect
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After about 20 minutes, top is starting to brown, so added sauce (heated) and some fresh parm.
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Done, and looking good

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Came out of the pan clean and sliced up nice.
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Tonights dinner
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