Home-made Italian Sausage Deep Dish and the Pepperoni Pequod Hybrid

I made two test pizzas tonight.
One was my first made with a layer of home-made Italian sausage, which tasted great!

The other was a modified version of my deep dish pepperoni pizza that I 'Pequodified'
by kneading the dough by hand a few extra turns and leaving the dough level instead of raising the outer lip. Also, I surrounded the outside of the dough with slices of sharp cheddar to make a charred outer crust. The Pequod hybrid is going to take a few tries until I get it right because the caramelization of the outer crust is difficult to get without over-cooking the other ingredients. It also tasted great!

Tower of Donuts

A few more boxes and we'll make it up to the ceiling!

Late Night at the 'Quod's

Photos from Tuesday evening at Pequod's Pizza in Chicago.

Photo 1: All Pepperoni pan pizza, with the signature caramelized cheddar on the outside of the crust.
 This is my favorite kind of pizza from Pequod's, followed closely by italian sausage or the pepperoni/sausage combo.

Photo 2: Despite my efforts to warn them, my friends feel like experimenting with toppings on the 2nd pie.
 On one half: Italian Sausage and Hot Pepperoncino Peppers (not bad!)
 On the other half: Spinach, Garlic, and... Anchovies.

Just say NO to anchovies on a pizza.

This has been a public service announcement.