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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!

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