Thanks for the recipe—I worked in a Chicago-style pizzeria in FL for several years; they licensed their recipes and techniques from Nancy’s, one of the progenitors of stuffed pizza: - we used black steel pans, similar to those used for Detroit-style pizza but round - the sausage was always cooked beforehand; roasted in an oven, drained, crumbled - the sauce was always puréed smooth, no chunks, and wasn’t cooked - the mozzarella was always grated (on large holes of grater), not sliced - the cheese almost filled the pan to the top, less if there were no other fillings; probably closer to 12 oz for a 9-10” pie (our pans were 8”, 10”, 12”, 14”) - the bottom crust was brought to the top edge of the pan, and trimmed with a spatula. Then the top crust went on top of the cheese and was pinched to seal around the edge (about 1/4” of head space above top crust) - we lightly sprinkled grated Parmesan on top and drizzled with olive oil - after baking, we slid a spatula under, tilted the pan, and slid out the pie. Let it sit for a minute or two before slicing

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