First Chicago Style Pizza on the BGE, cooked in Cast Iron Skillet

Not sure if I can get thes pics to post, as that seems to be one of my weak links...at any rate, my inspiration to try my first Chicago Style Deep Dish Pizza came from all of you more experienced types on this forum....so thanks to all of you who post and motivate those like me.  I have only been in the Egging game for about 10 months and had a hankering for Chicago Style...so I read all the posts on here that I could on that subject and voila!  This was a 4 cup of flour ball of pizza dough, overnight rise in the fridge, second rise in the Cast Iron Skillet (12").  Made my own pizza sauce and did the typical Chicago Style - Sausage, Shredded Mozzarella, Sauce, Basil, Oregano, and top with Parmesan.  In the Egg at 400, Platesetter legs down, 1/2" spacers and Skillet on top of the spacers for 45 mins.  Crazy-Good and SWMBO loved it, so that means I get to do it again!

Again, thanks again to all of you more experienced types who post and motivate those like me!

@corey24

@grege345,

Sorry about that first picture with no comments...as you can see, the picture thing is still my weak link on this forum.  OK - RECIPE is that wasa  1 lb ball of pizza dough...if you make your own, that is about a four cup ball of dough.  Let rise once, then punch down and let rise in your oiled Cast Iron Skillet(does NOT have to be Cast Iron, I just like it).  After second rise in skillet, punch down with knuckles, leaving a 1/2" or so "lip" of dough around the outside edge for the crust, then top with 1lb browned crumbled sausage, 1 lb shredded Mozzarella(shred your own...cheaper and it melts way better), then top the cheese with pizza sauce(your choice...make your own is way better than bought...we can talk sauce recipes if you need), then top sauce with shredded parmesan, sprinkle top with dried Basil and dried Oregano, probably a teaspoon each on a pizza this size.  Drizzle with two or three tablespoons of Olive Oil and place in the Egg at 400.  Platesetter legs down, 1/2" spacers on the PS and place your skillet on top of the spacers.  Should take about 40 - 45 mins.  Good Luck, but be prepared to make a lot more of these once your family gets a taste!