You Like Foods

This recipe will generally have a few main components: the crust, the meat filling, the cheese, and the sauce.

Yields: Approximately 6-8 servings Prep time: 45-60 minutes (plus dough resting time if making from scratch) Cook time: 40-55 minutes

Ingredients:

For the Deep Dish Crust:

• Flour: Around 2 to 2 ½ cups of all-purpose flour (some recipes might include cornmeal for texture)
• Yeast: 1 packet (or 2 ¼ teaspoons) of active dry yeast
• Warm Water: About ¾ to 1 cup (around 105-115°F or 40-46°C)
• Olive Oil or Melted Butter: 2 to 4 tablespoons (plus extra for greasing the pan)
• Sugar: 1 to 2 teaspoons (to help activate the yeast)
• Salt: 1 teaspoon

(Alternatively, you can use store-bought pizza dough for a quicker version, though a homemade deep-dish crust is characteristic.)

For the Meat Filling:

• Ground Beef (Hamburger): ½ to ¾ pound
• Italian Sausage: ½ to ¾ pound (casings removed, can be mild or hot)
• Pepperoni: 4 to 6 ounces, sliced
• Onion (optional): ½ cup, chopped
• Garlic (optional): 2 cloves, minced
• Salt and Pepper: To taste
• Italian Seasoning (optional): 1 teaspoon

For the Cheese Layer:

• Mozzarella Cheese: 1 to 1 ½ pounds (16-24 ounces), sliced or shredded. Low-moisture, whole milk mozzarella is often recommended for its melting properties.
• Parmesan Cheese (optional): ¼ to ½ cup, grated, for an extra layer of flavor.

For the Tomato Sauce:

• Crushed Tomatoes or Tomato Puree: 1 can (28 ounces) of good quality. Some prefer to use whole peeled tomatoes, crushed by hand.
• Tomato Paste (optional): 1-2 tablespoons for richer flavor
• Dried Oregano: 1-2 teaspoons
• Dried Basil: 1 teaspoon
• Garlic Powder or Fresh Minced Garlic: ½ to 1 teaspoon
• Sugar (optional): ½ to 1 teaspoon (to balance acidity)
• Salt and Pepper: To taste
• Red Pepper Flakes (optional): A pinch, for a little heat

Equipment:

• 9 or 10-inch deep-dish pizza pan or a well-seasoned cast-iron skillet (at least 2 inches deep)
• Large mixing bowls
• Skillet for cooking meats

Instructions:

1. Prepare the Dough (if making from scratch): * In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy. * Add the olive oil (or butter) and salt to the yeast mixture. * Gradually add the flour, mixing until a shaggy dough forms. * Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. * Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for 1-2 hours, or until doubled in size.

2. Cook the Meats: * In a large skillet over medium heat, cook the ground beef and Italian sausage, breaking it apart with a spoon, until browned. If using onion and garlic, you can add them towards the end of the browning process. * Drain off any excess grease. Season with salt, pepper, and Italian seasoning if desired. Set aside.

3. Prepare the Sauce: * In a bowl, combine the crushed tomatoes (or puree), tomato paste (if using), oregano, basil, garlic powder (or fresh garlic), sugar (if using), salt, pepper, and red pepper flakes (if using). Mix well. You can simmer this on low for 15-20 minutes to meld flavors, but it’s not always necessary.

4. Preheat Oven & Prepare Pan: * Preheat your oven to 400-425°F (200-220°C). The temperature can vary based on the crust recipe. * Generously grease your deep-dish pan or cast-iron skillet with olive oil or butter. Some recipes suggest a thick layer of softened butter.

5. Assemble the Pie: * Punch down the risen dough. Press and stretch the dough into the prepared deep-dish pan, working it up the sides of the pan to form a high crust edge (about 1.5 to 2 inches high). Try to make the base thinner than the sides. * Cheese Layer First (Chicago Style): Layer the sliced or shredded mozzarella cheese directly onto the dough, covering the bottom and slightly up the sides. If using Parmesan, you can sprinkle some here. * Meat Layer: Evenly distribute the cooked ground beef and sausage mixture over the cheese. * Pepperoni Layer: Arrange the pepperoni slices over the meat layer. * Sauce on Top: Pour the tomato sauce evenly over the meat and pepperoni. Spread it to the edges. * Optional Finish: Sprinkle a little more Parmesan cheese on top of the sauce, if desired. Some people also like a drizzle of olive oil over the sauce.

6. Bake: * Place the deep-dish pie in the preheated oven. * Bake for 35-50 minutes, or until the crust is golden brown and the sauce is bubbly. Cooking time will depend on the depth of your pie and your oven. * If the crust starts to brown too quickly, you can loosely tent the edges with aluminum foil.

7. Rest and Serve: * Once baked, carefully remove the pie from the oven. Let it rest in the pan for at least 10-15 minutes before slicing and serving. This is crucial as it allows the cheese and fillings to set, preventing it from falling apart when cut. * Use a sturdy spatula to serve.

Tips for Success:

• Don’t Overload: While it’s tempting, try not to overfill the pie, as it may not cook through properly.
• Quality Ingredients: Good quality cheese and tomatoes will make a big difference in the final taste.
• Pan Preparation: Ensure your pan is well-greased to prevent sticking and to help achieve a crispy crust.
• Resting is Key: Don’t skip the resting period after baking.

Enjoy your homemade Deep Dish Hamburger, Sausage & Pepperoni Pie! It’s a labor of love but well worth the effort. Okay, a Deep Dish Hamburger, Sausage & Pepperoni Pie sounds like a fantastically hearty and flavorful meal! This is essentially a Chicago-style deep-dish pizza with a focus on those three classic meat toppings, sometimes with a pie crust approach rather than a traditional pizza dough.

Here’s a recipe that combines common elements found in such “pizza pies”:

Yields: 6-8 servings Prep time: 30-40 minutes Cook time: 35-50 minutes

Ingredients:

For the Crust (Choose one option):

• Option 1: Store-Bought Pie Crusts:
  • 1 box (2 crusts) refrigerated pie crusts (for a true “pie” style)
• Option 2: Homemade Deep-Dish Pizza Dough (for a more traditional pizza style):
  • 3 ¼ cups (about 400g) all-purpose flour
  • ½ cup (about 60g) yellow cornmeal (for classic Chicago texture)
  • 1 ½ teaspoons salt
  • 2 ¼ teaspoons instant yeast (or active dry yeast, proofed according to package)
  • 1 ¼ cups lukewarm water (around 105-115°F or 40-46°C)
  • 3 tablespoons unsalted butter, melted
  • 1-2 tablespoons olive oil (for the pan)

For the Meat Filling:

• ½ lb (225g) ground beef
• ½ lb (225g) Italian sausage (casings removed, can be mild or hot)
• 4-6 oz (115-170g) sliced pepperoni (about 1 cup, divided)

For the Cheese:

• 2 cups (about 8oz or 225g) shredded low-moisture mozzarella cheese (divided)
• ½ – 1 cup (about 2-4oz or 50-115g) shredded provolone or cheddar cheese (optional, for extra flavor)
• ¼ cup (about 1oz or 25g) grated Parmesan cheese (optional, for topping)

For the Sauce & Seasonings:

• 1 ½ cups (about 12oz or 340g) pizza sauce or marinara sauce (choose a thicker sauce if possible)
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ – ½ teaspoon red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper to taste
• 1 medium onion, chopped (optional, for extra flavor in the meat)
• 2 cloves garlic, minced (optional, for extra flavor in the meat)

Optional for Brushing (if using pie crusts):

• 1 large egg, beaten (for an egg wash on the top crust)
• OR 2-3 tablespoons melted butter

Equipment:

• 9-inch deep-dish pie pan or a 9 to 10-inch cast-iron skillet or a 9×2-inch round cake pan.
• Large skillet

Instructions:

1. Prepare the Crust (if making homemade pizza dough): * In a large bowl or the bowl of a stand mixer, combine flour, cornmeal, salt, and yeast. * Add the lukewarm water and melted butter. Mix until a shaggy dough forms. * Knead the dough on a lightly floured surface for 5-7 minutes (or with a dough hook for 5 minutes) until smooth and elastic. * Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

2. Cook the Meats: * In a large skillet over medium heat, add the ground beef and Italian sausage. If using, add the chopped onion. Cook, breaking up the meat with a spoon, until browned and cooked through (about 8-10 minutes). * If using, add the minced garlic during the last minute of cooking. * Drain off any excess fat thoroughly. This is crucial to prevent a soggy pie. * Stir in the Italian seasoning, garlic powder, red pepper flakes (if using), salt, and pepper. * Remove from heat and let the meat mixture cool slightly.

3. Preheat Oven & Prepare Pan: * Preheat your oven to 375-400°F (190-200°C). The exact temperature can vary by recipe, but this range is common. * If using homemade pizza dough, grease your deep-dish pan or skillet generously with olive oil, ensuring the sides are coated. * If using store-bought pie crusts, lightly grease your deep-dish pie pan.

4. Assemble the Pie:

• If using Pie Crusts:

  • Carefully unroll one pie crust and press it into the bottom and up the sides of your prepared deep-dish pie pan.
  • Sprinkle about half of the mozzarella cheese (and provolone/cheddar if using) over the bottom crust.
  • Spread the cooked meat mixture evenly over the cheese.
  • Arrange about ¾ of the pepperoni slices over the meat.
  • Pour the pizza sauce evenly over the pepperoni and meat.
  • Top with the remaining mozzarella cheese (and provolone/cheddar).
  • Unroll the second pie crust and place it over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut a few slits in the top crust to allow steam to escape.
  • If desired, brush the top crust with the beaten egg wash or melted butter.

• If using Homemade Pizza Dough:

  • Punch down the risen dough. On a lightly floured surface, roll or stretch the dough into a circle large enough to fit your pan and go up the sides (about 12-14 inches for a 9-10 inch pan).
  • Carefully transfer the dough to your oiled pan. Press it firmly into the bottom and up the sides of the pan, creating a tall edge (about 1.5-2 inches high).
  • Layer the ingredients in the “Chicago style”:
    1. First, layer the cheese: Spread most of the mozzarella cheese (and provolone/cheddar if using) directly onto the dough.
    2. Next, add the meats: Spread the cooked hamburger and sausage mixture over the cheese. Then, distribute about ¾ of the pepperoni slices.
    3. Finally, add the sauce: Pour the pizza sauce evenly over the meat and pepperoni, spreading it to the edges of the crust.
    4. Top with the remaining pepperoni slices and a sprinkle of Parmesan cheese (if using).

5. Bake the Pie: * Place the pie in the preheated oven. * Bake for 35-50 minutes. * For pie crust versions, bake until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil. * For pizza dough versions, bake until the crust is golden brown and cooked through, and the filling is bubbly. The thicker dough will require a longer bake time. * To check if a pizza dough crust is done, it should sound slightly hollow when tapped.

6. Rest and Serve: * Once baked, carefully remove the Deep Dish Pie from the oven. * Crucial Step: Let it rest for at least 10-15 minutes before slicing and serving. This allows the cheese and filling to set, making it much easier to cut and preventing it from falling apart. * Slice into wedges and serve warm.

Tips for Success:

• Don’t Skip Draining Fat: Excess fat from the meats will make your pie greasy and can lead to a soggy bottom.
• Thick Sauce is Better: A watery sauce will also contribute to a soggy crust. If your sauce seems thin, you can simmer it on the stove for a bit to thicken it up.
• Cool the Meat Filling: Adding hot filling directly to a cold crust can start to melt the cheese too soon or affect the crust. Let it cool slightly.
• Cheese Barrier (for pie crust): Putting a layer of cheese down first on the bottom crust can help create a barrier against moisture.
• Pan Choice: A cast-iron skillet will give you a wonderfully crispy crust. A springform pan can also be used for easier removal of deep-dish pizzas.
• Customize: Feel free to add other favorite pizza toppings like sautéed mushrooms, bell peppers, or olives. Just be sure to cook off any excess moisture from vegetables.

Enjoy your delicious and satisfying Deep Hamburger Sausage & Pepperoni Pie!