Okay, so listen up. I gotta tell you about this pizza. Not just any pizza, but the kind of deep dish creation that makes you wanna just curl up on the couch and forget the world exists for a bit. I first stumbled onto making my own deep dish years ago, after a trip to Chicago – man, that stuff is the real deal, isn’t it? But getting that vibe at home? Took some trial and error, let me tell ya. Especially figuring out the perfect meaty, cheesy layers. This version, the Deep Hamburger Sausage & Pepperoni Pie? It’s the one I keep coming back to. It’s hearty, it’s messy, it’s kinda loud in terms of flavor, you know? My family absolutely devours this, and honestly, so do I. It’s the ultimate comfort food project.
Why I Keep Making This One
Oh gosh, where do I start? I make this when I know we’ve had a long week and just need something seriously satisfying. My family, they just go absolutely *bonkers* for this. Like, teenage boys suddenly appear form nowhere when they smell the sausage and pepperoni cooking. (It’s truly magical.) It’s the kind of pie that doesn’t mess around – it’s got all the good stuff packed in there. Plus, while it *looks* impressive, it’s actually not nearly as fussy as some recipes. Getting the crust right took me a minute, I won’t lie, but once you nail that (or just buy some dough, zero judgement here!), the rest is pretty straightforward layering heaven.
Stuff You’ll Need (The Fixin’s!)
Here’s what I usually grab. Don’t get hung up on exact brands or anything, just use what you like. For the crust, you’ll need about:
- Deep Dish Pizza Dough: Enough for a 9 or 10-inch pan. You can buy a couple pounds of pre made dough (seriously, makes life easier!) or make your own if you’re feeling ambitious. I sometimes use King Arthur Baking’s recipe, it’s solid.
- Ground Meat: About 1 pound total. I usually do half ground beef (like 80/20) and half bulk Italian sausage (mild or hot, your call!). If you’re in a hurry, just use a pound of one or the other, it’ll still be darn good.
- Pepperoni: A good amount, maybe 4-6 ounces, sliced. Use the little cupping kind if you can find it, those edges get nice and crispy!
- Onion & Garlic: One medium onion, chopped, and maybe 2-3 cloves of garlic, minced. Or use a teaspoon of garlic powder if you’re feeling lazy, I won’t tell anyone.
- Crushed Tomatoes: One large can (28 ounces) of good quality crushed tomatoes. San Marzano are my favorite, they have such a sweet flavor.
- Tomato Paste: A couple tablespoons. Really concentrates that tomatoey goodness.
- Seasoning: Salt, pepper, dried oregano, dried basil. Maybe a pinch of red pepper flakes if you like a little kick. I like using an Italian blend sometimes, saves time. You can get good ones form places like Penzey’s Spices.
- Cheese, Cheese, and More Cheese: This is key! You need Low moisture part skim mozzarella, shredded (about 8-12 ounces, honestly just use as much as you think you need plus a little extra). And about 1/4 cup grated Parmesan cheese.
- Olive Oil: A couple tablespoons for cooking the meat and veggies.
Putting It All Together (The Fun Part!)
- Prep the Pan: This is important! Get your deep dish pan (9 or 10 inch) and give it a really, really generous coating of olive oil or butter. Get it all up the sides! This helps the crust get golden and crispy and not stick.
- Brown the Meat: In a big skillet, heat up a little olive oil over medium heat. Throw in your ground beef and sausage and break it up. Cook until it’s all browned. Drain off most of the grease – you don’t want a soggy pie!
- Add the Veggies: Toss in your chopped onion and cook until it’s soft, about 5-7 minutes. Then add the minced garlic and cook for another minute until you can smell it – oh man, this is where it starts smelling amazing.
- Make the Sauce: Pour in the crushed tomatoes and tomato paste. Add your salt, pepper, oregano, basil, and red pepper flakes if using. Stir it all up. Let it simmer gently for about 10-15 minutes. This helps the flavors meld. Taste it! This is where I usually sneak a taste or two to adjust seasoning.
- Handle the Dough: Take your dough and press or roll it out into a large circle, big enough to go up the sides of your deep dish pan. Press it firmly into the prepared pan, making sure it goes all the way up the sides. Pinch off any excess dough that’s way over the top, but make sure you have a good edge. Don’t worry if it looks a bit rustic at this stage – it always does!
- Layering Time! This is where the magic happens. Sprinkle about half of your shredded mozzarella cheese evenly over the bottom of the crust.
- Add the Meat: Spoon the meat sauce over the cheese layer. Spread it out evenly.
- More Cheese & Pepperoni: Sprinkle the rest of the mozzarella cheese over the meat sauce. Then arrange your pepperoni slices on top. Sprinkle the Parmesan cheese over everything.
- Bake It Off: Pop that glorious creation into a preheated oven at 400°F (200°C). Bake for 30-45 minutes. The time really varies depending on your oven! You want the crust to be deep golden brown and the top bubbly and maybe a little browned on the edges of the cheese and pepperoni.
- Rest: This is the hardest part! Take it out of the oven and let it sit for 5-10 minutes before slicing. Seriously, it helps everything set up and keeps it from being a total liquidy mess when you cut it. I know it’s hard, but resist the urge to slice right away!
Little Things I’ve Learned
Okay, so over time, I’ve picked up a few things. First, don’t skimp on the oil in the pan. Seriously. It makes all the difference for that crust. Second, simmer the sauce a little longer than you think you need to. It reduces it and makes the flavor more intense. Also, using *low moisture* mozzarella is key – the regular fresh stuff has too much water and can make the pie soggy.
Things I’ve Tried (Some Worked, Some… Eh)
I’ve played around with this a bit. I tried adding sliced mushrooms once, but honestly, they added too much moisture. Didn’t love it. Adding a layer of spinach (well-drained!) under the meat sauce actually works pretty well for getting some greens in there without ruining the texture. Oh, and using smoked provolone along with the mozzarella? Highly recommend if you like a smokier flavor!
What You’ll Need (Tools Edition)
You definitely need a good 9 or 10 inch deep dish pizza pan. Cast iron is my favorite (Lodge makes great ones), it gets the bottom crust super crispy. But hey, if you don’t have one, a deep springform pan can work in a pinch, just make SURE you wrap the bottom really well in foil in case of leaks. You’ll also need a big skillet for the meat and sauce, a cutting board, knife, and grater for the cheese.
Keeping It Fresh (Spoiler: It Doesn’t Last)
Okay, storage. If by some miracle you have leftovers (doubtful in my house!), let it cool completely. You can store it in an airtight container in the fridge for maybe 3-4 days. Reheating is best done in the oven or even an air fryer to keep the crust crisp. But honestly, in my house it never lasts more than a day, maybe two if I hide a piece.
How I Serve It
For me, this pie *is* the meal. I usually just slice it up and serve it with maybe a simple green salad with a vinaigrette to cut through the richness. Sometimes I’ll have a little extra Parmesan or red pepper flakes on the side for people to add if they want. A cold beer or soda is the perfect pairing, obviously.
Mistakes I Made So You Don’t Have To
Alright, learn form my screw-ups! I once tried rushing the sauce simmering step, and it was too watery, made the whole middle a bit loose. Simmer it! Another time, I didn’t oil the pan enough, and parts of the crust stuck like crazy. Don’t do that. Also, waiting for it to rest is crucial. I know it’s torture, but slicing it right out of the oven is a guaranteed mess.
Questions You Might Have
Q: Can I use different meats?
A: Oh yeah, totally! You could use ground turkey or chicken sausage, or even just ground beef. Mix and match! Get creative with your meats.
Q: My crust always shrinks down the sides! Help!
A: Ugh, been there. Make sure your dough is at room temperature, maybe let it rest for 10-15 minutes after you try shaping it. And really, *really* press it firmly into the corners and up the sides of the oiled pan. Sometimes blind baking the crust for 5-7 minutes before filling can help too, but honestly, I usually skip that step and its fine.
Q: What if I don’t like pepperoni?
A: No problem! Leave it off or substitute another topping you love – cooked mushrooms, peppers and onions (sauté them first!), or even just double up on the sausage or hamburger.
Q: Can I make this ahead of time?
A: You can make the meat sauce ahead of time and store it in the fridge. Assemble the pie right before baking for the best results. I wouldn’t recommend assembling the whole thing and letting it sit raw.
There you have it! My favorite way to make a serious, meaty, cheesy Deep Hamburger Sausage & Pepperoni Pie. Hope y’all give it a shot!
Ingredients
- 1 box (14.1 ounces) refrigerated pie crusts
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 4 ounces sliced pepperoni
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
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1Preheat oven to 375°F (190°C). Press one pie crust into a 9-inch deep-dish pie plate, allowing excess crust to hang over the edge.
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2In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking up the meat. Drain off excess grease. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
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3Stir in the tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5-10 minutes, allowing flavors to meld. Remove from heat.
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4Spoon half of the meat mixture into the prepared pie crust. Layer with half of the pepperoni slices and half of the mozzarella cheese. Repeat layers with the remaining meat mixture, pepperoni, and mozzarella cheese. Sprinkle Parmesan cheese over the top.
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5Place the second pie crust over the filling. Trim and crimp the edges of both crusts together to seal. Cut several vents in the top crust.
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6Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges brown too quickly, cover them loosely with aluminum foil.
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7Let the pie stand for 10-15 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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