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Nothing warms my heart quite like a slice of homemade deep-dish pizza pie! With layers of gooey cheese, savory meat, and fresh veggies nestled within a thick, golden crust, this comforting dish is perfect for cozy nights in or impressing friends and family. A hearty meal that brings joy with every bite!
What Makes It Special
This deep-dish pizza pie blends two culinary favorites: pizza and pie. The thick, buttery crust holds everything together, while the combination of rich tomato sauce, savory meats, and creamy cheeses delivers a satisfying, flavorful experience that will have everyone asking for seconds.
Essential Ingredients For Success
- Dough Components:
- All-purpose flour: 2½ cups (300g) at 70°F (21°C), protein content 10-12%
- Active dry yeast: 2¼ teaspoons (7g) fresh and active
- Filtered water: 1 cup (240ml) at exactly 110-115°F (43-46°C)
- Fine sea salt: 1 teaspoon (6g)
- Granulated sugar: 1 teaspoon (4g)
- Extra virgin olive oil: 2 tablespoons (30ml) at 70°F (21°C)
- Filling Elements:
- Ground beef: 1 lb (454g) at 40°F (4°C), 80/20 lean-to-fat ratio
- Pizza sauce: 1 cup (240ml) at room temperature, pH 4.0-4.4
- Whole milk mozzarella: 2 cups (226g) shredded, moisture content 45-52%
- Sharp cheddar: ½ cup (56g) shredded, aged minimum 6 months
- Fresh mushrooms: ½ cup (40g) sliced to 1/8-inch thickness
- Bell peppers: ½ cup (75g) sliced to 1/8-inch strips
- Pepperoni: 4 oz (113g) sliced to 1/16-inch thickness
- Finishing Components:
- Additional mozzarella: 1 cup (113g) for topping
- Italian seasoning: 1 tablespoon (3g) dried herbs
- Olive oil: 2 tablespoons (30ml) for brushing crust
Step By Step Instructions
- Environment Preparation
- Set room temperature to 72-75°F (22-24°C) with humidity 65-70%. Prepare 12-inch deep-dish pan (2.5-inch depth) with olive oil coating.
- Dough Development
- Combine water at 110-115°F (43-46°C) with yeast and sugar. Let proof 5-7 minutes until foam reaches ½-inch height. Mix flour and salt, then incorporate wet ingredients. Knead 8-10 minutes until dough passes windowpane test. Bulk ferment 60 minutes at 75°F (24°C) until doubled.
- Filling Preparation
- Brown meat at 375°F (190°C) until internal temperature reaches 160°F (71°C). Drain excess fat leaving 2 tablespoons. Combine with sauce and simmer until reduced by 25%. Cool to 70°F (21°C).
- Assembly Protocol
- Roll dough to 16-inch circle, 1/4-inch thickness. Press into pan leaving 1/2-inch overhang. Layer ingredients in following order:
- 1 cup mozzarella base layer
- Meat mixture at 70°F (21°C)
- Vegetables in even distribution
- Remaining cheese blend
- Pepperoni in overlapping pattern
- Baking Specifications
- Bake at 375°F (190°C) for 25-30 minutes until:
- Internal temperature reaches 165°F (74°C)
- Cheese bubbles and browns (Pantone 7549 C)
- Crust achieves golden color (Pantone 7562 C)
Tips for Success
To avoid a soggy crust, sprinkle a layer of cheese on the dough before adding the meat. Spice things up with red pepper flakes or jalapeños. For an extra cheesy texture, try mixing mozzarella with provolone or fontina.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in foil and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until heated through.
FAQs and Substitutions
Store-bought dough can be used for a quicker option. Ground turkey, chicken, or plant-based meats are great alternatives to beef. You can also assemble the pie ahead of time and refrigerate it for up to 24 hours before baking.
A Slice of Heaven
This deep-dish pizza pie is a satisfying, customizable meal that will leave you and your guests craving more. Whether it's a casual family dinner or a game-day treat, this pizza pie is sure to hit the spot.
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Nutritional Information
Each serving of this deep-dish pizza pie contains 420 calories, 22g of protein, 15g of fat, and 50g of carbohydrates. Enjoy every cheesy, savory bite!
Frequently Asked Questions
- → What's the best pan to use?
A springform pan or deep cast iron skillet works best. The pan should have high sides (at least 2 inches) to contain all the layers.
- → Can I prep this ahead of time?
Yes, you can prepare the dough and filling separately up to a day ahead. Assemble and bake when ready to serve.
- → How do I prevent a soggy bottom crust?
Start with a cheese layer on the bottom, which creates a barrier between the crust and wet ingredients. Also make sure to drain the meat well.
- → Can I use different toppings?
Absolutely! Feel free to customize with your favorite pizza toppings. Just make sure wet ingredients are well-drained.
- → How do I know when it's done?
The crust should be golden brown and the cheese completely melted and bubbly. Let it rest for 5-10 minutes before slicing.