What a PIE! I posted a picture and comment on Facebook - but wanted to add here that this was the best "baking adventure" I've been on for a while. Authenticity wasn't an issue for me...being a rural central VA girl (Appomattox, ring a bell?) - I've never experienced a classic Chicago deep dish pie. I've made pizza for over 40 years - so I might be set in my ways (with all the websites and blogs - I learn more all the time) ...but this recipe provided fantastic results with new delicious options for more pizza making. I'm anxious to try it again and work with the crust a little more. I loved the diced tomatoes - gave such a great flavor (w/KAF pizza seasoning and about 1 teaspoon of the sugar) (I dry sauteed some onions and green pepper for my qtr of the pie, too). My husband prefers bulk country type sausage - so that was on his 3/4 part. Did everything else as the recipe called for. As always - thanks for much for all that King Arthur Flour and it's staff does for us home bakers!!! I'm going to take another adventure soon - why should I keep baking the same thing, except that they're all good! Love love LOVE your enthusiasm! Isn't it satisfying to find a new recipe, try it, and be able to add it to your arsenal of favorites? AND to plan the personal tweaks you'll make next time. Thanks so much for connecting here - PJH

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