Lou Malnati\'s Pizza--Thanks Jazzman

Created a fantastic cook on my egg this evening....Chicago-style deep dish pizza. Jazzman tipped everyone off here:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=631875&catid=1

I mean to tell you, this was the best pizza I have ever imagined making and completely shows the versatility of the egg. I followed the recipie very closely. Did not have 6 in 1 tomatoes, so I used San Marzano crushed tomatoes. For the sauce, I drained the tomatoes, added 3 cloves of garlic, oregano, parsley, basil, honey, salt, and garlic powder and put it in the fridge for 6 hours. Check this out:
Shaping the dough in the deep dish pan:

Adding ingrediants....moz cheese, pepperoni, cooked italian sausage, green bells, and onions....

Sauced up with parmesan on top and ready to roll:

Half way there:

Final product...absolutely beyond fantastic. Thanks Jazzman!