Deep Dish Meat Pizza

Decades ago in San Francisco a chain called Firehouse Pizza made the most amazing deep dish pizza. I've always wanted to recreate it.

Use a 9" round oven-safe pan with high sides.

Ingredients

Makes a 9" pizza.

Italian Sausage, enough to spread a solid layer across the pizza, about 1 lb.
Ranch dressing
Small meatballs, made with ground beef, an egg, and some Pork Rinds: Finely Ground.
Pepperoni slices, enough to cover the pizza
Sliced Mozzarella cheese
Grated Romano cheese
Oregano
Italian seasoning

Cook and drain the sausage.
Cook and drain the meatballs.
Spread pepperoni slices in a single layer on a parchment-lined sheet pan. Bake at 400–425°F until the slices just begin to curl and release some fat, but are not fully crisp (about 5–8 minutes). Remove and blot lightly with paper towels.
Combine the tomato from the cans, strain the excess liquid, and add a generous pinch of regular salt and the garlic and onion powders.
Grease the bottom of the pan, but not the sides (to keep the dough sticking to the pan rather than shrinking down).

Place the dough into a 9-inch pan pressing firmly along the bottom and up the sides of the pan.
Par-bake at 400-425°F until the surface is set and just beginning to turn lightly golden (do not remove while pale).
Remove from oven and proceed immediately to filling.

Add sliced mozzarella cheese onto dough, overlapping the slices by about ½ to ¾ until the all of the dough is fully covered.
Cover with a thin coating of the ranch dressing.
Add the sausage.
Spread a moderate, controlled layer of tomato sauce over the sausage.
Add a second, lighter layer of sliced mozzarella over the sauce (about 50–60% coverage) to reinforce structure and maintain cheese presence.
Sprinkle with grated romano cheese mixed with oregano and Italian seasoning.
Add meatballs to the top and refrigerate overnight to allow flavors to develop.