This stuffed deep dish pizza pie packs a seasoned beef and pepper filling between layers of melted cheese inside a thick, golden pizza crust. It takes about 75 minutes from start to finish, and most of that time is hands off while the pie bakes and rests.
Store bought dough keeps the work simple, and the filling comes together in one skillet while the oven heats. Every wedge holds together, so you can cut clean slices and serve them straight from the pan to a table full of hungry people.
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Why This Stuffed Deep Dish Pizza Pie Recipe Works
The crust does double duty. Pressing the dough up the sides of the pan creates a sturdy bowl that holds the filling and bakes into a crisp, chewy edge, so the pie slices like a casserole but eats like a pizza.
Draining the beef and simmering it with a little sauce keeps the filling rich without making the bottom crust soggy. A layer of cheese under the beef also acts as a seal, which protects the dough from moisture while it bakes.
Everything in the pie is flexible. Swap the toppings, add mushrooms or jalapeno, or stir a handful of olives into the beef. The method stays the same, and the pie still bakes up with a golden top and bubbly cheese.
Ingredients for Stuffed Deep Dish Pizza Pie
- 1 lb pizza dough, room temperature
- 1 lb ground beef, 85 percent lean
- 1/2 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1 cup pizza sauce, divided
- 2 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese
- 2 oz pepperoni slices, about 16 slices
- 1 tbsp olive oil, for the pan
Pizza dough. Store bought dough from the refrigerator case works well, and fresh dough from a pizzeria is just as good. Let it sit at room temperature for 30 minutes so it rolls out without snapping back.
Ground beef. Leaner beef means less grease to drain, but 85 percent lean keeps the filling juicy and flavorful. Cook it until it reaches 160 degrees F.
Mozzarella. Shredded low moisture mozzarella melts evenly and browns well. Shred it from a block when you can, since pre shredded cheese often carries an anti caking coating.
Cheddar. A small amount of sharp cheddar adds a savory edge that balances the sweet pizza sauce.
Pepperoni. Thin slices crisp at the edges and add a salty bite. Flat slices work as well as the curled kind.
How to Make Stuffed Deep Dish Pizza Pie
1. Heat the oven Set a rack in the lower third and heat the oven to 400 degrees F. Rub the olive oil all over the inside of a 9 inch deep cake pan or a 10 inch cast iron skillet.
2. Cook the vegetables and beef Add the onion, bell pepper, and ground beef to a large skillet over medium heat. Break the meat into small crumbles and cook for 8 to 10 minutes, until no pink remains and a thermometer reads 160 degrees F.
3. Season and simmer Drain the extra fat, then stir in the garlic powder, Italian seasoning, black pepper, and 1/2 cup of the pizza sauce. Simmer for 3 minutes so the sauce clings to the meat, then take the pan off the heat.
4. Shape the crust On a floured counter, roll the dough into a round about 14 inches wide. Lay it in the pan and press it into the corners so the edge climbs the sides and hangs a little over the rim.
5. Add the first cheese layer Scatter 3/4 cup of the mozzarella over the dough. This thin layer keeps the filling from soaking into the crust.
6. Fill the pie Spoon in the beef and press it down gently. Add the cheddar and another 3/4 cup of mozzarella, then fold the extra dough edge slightly inward.
7. Top and bake Spread the remaining 1/2 cup sauce over the cheese, sprinkle on the last cup of mozzarella, and arrange the pepperoni. Bake for 35 to 40 minutes, until the crust is golden and the cheese is bubbling and browned in spots.
8. Rest before slicing Let the pie sit for 10 minutes. This short rest lets the cheese set, so each wedge holds its shape when you lift it out.
How to Serve Stuffed Deep Dish Pizza Pie
Cut the pie into 8 wedges and serve it hot with a crisp Italian house salad to cut through the richness. Garlic cheese rolls make the meal feel complete, and air fryer broccoli with Parmesan adds a bright green side. For a cool contrast, a scoop of creamy buttermilk coleslaw works well next to a warm slice.
How to Store and Reheat Stuffed Deep Dish Pizza Pie
Let leftovers cool for no more than 2 hours, then wrap the pan or move slices to an airtight container. The pie keeps in the refrigerator for 3 days. Reheat slices on a baking sheet at 350 degrees F for about 10 minutes, until the center reaches 165 degrees F, which keeps the crust crisp. The microwave works in a hurry but softens the bottom. For longer storage, wrap cooled slices individually and freeze them for up to 2 months, then thaw overnight in the refrigerator before reheating.
Tips and Variations for Stuffed Deep Dish Pizza Pie
Rest the dough. Cold dough fights back when you roll it. Thirty minutes at room temperature relaxes the gluten so it stretches to the pan walls without tearing.
Drain the beef well. Excess grease turns the bottom crust gummy. Tilt the skillet and spoon out the fat before adding the sauce.
Keep the sauce thick. Choose a pizza sauce that is spoonable rather than watery. If yours is thin, simmer it for 2 minutes before using it.
Flag the allergens. This pie contains wheat and milk. Check the labels on the dough, sauce, and pepperoni for soy or other ingredients.
Change the toppings. Cooked Italian sausage, sliced mushrooms, black olives, or pickled jalapeno slices all fit. Pat wet toppings dry first so they do not release water.
Use a cast iron skillet. A 10 inch skillet browns the sides deeply and holds heat, so the crust turns crisp on the bottom. Grease it well to prevent sticking.
Check the bottom. If the top browns too fast, loosely tent the pie with foil for the last 10 minutes. Slide the pan onto a lower rack if the bottom looks pale.
Check trusted guidance. For safe cooking temperatures and leftover handling, the general advice in the Purdue Extension guide to storing leftovers is a useful reference.
Frequently Asked Questions About Stuffed Deep Dish Pizza Pie
Can I make this stuffed deep dish pizza pie ahead of time?
Yes. Assemble the pie in the pan, cover it tightly, and refrigerate it for up to a day, then add a few extra minutes to the bake. You can also bake it fully and reheat slices later.
What size pan works for this stuffed deep dish pizza pie?
A 9 inch deep cake pan or a 10 inch cast iron skillet holds one pound of dough and the full filling. A springform pan also works, but set it on a baking sheet to catch any leaks.
How do I keep the crust from getting soggy in this stuffed deep dish pizza pie?
Drain the beef, keep the sauce thick, and put a layer of cheese on the dough before the filling goes in. Baking on a lower rack helps the bottom brown.
Can I use homemade dough?
Yes. Any basic pizza dough works. Use about one pound and let it rest at room temperature before rolling.
Can I freeze the baked pie?
Yes. Cool it completely, slice it, wrap each wedge, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat at 350 degrees F until hot in the center.
Stuffed Deep Dish Pizza Pie
Equipment
- 9 inch deep cake pan or 10 inch cast iron skillet
- Large skillet
- Rolling Pin
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb pizza dough room temperature
- 1 lb ground beef 85 percent lean
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- 1 cup pizza sauce 1/2 cup for the filling and 1/2 cup for the top
- 2 ½ cup shredded mozzarella cheese 1 1/2 cups for the layers and 1 cup for the top
- ½ cup shredded cheddar cheese
- 2 oz pepperoni slices about 16 slices
- 1 tbsp olive oil for greasing the pan
Instructions
Cooking
- Cook the filling. Brown the beef with the onion and pepper in a large skillet over medium heat for 8 to 10 minutes, until it reaches 160 degrees F and the vegetables soften. Drain the fat, stir in the garlic powder, Italian seasoning, black pepper, and 1/2 cup of the sauce, then simmer for 3 minutes.
- Shape the crust. Heat the oven to 400 degrees F and oil the pan. Roll the dough into a 14 inch round and press it into the pan so it climbs the sides.
- Layer. Sprinkle half of the layer mozzarella on the bottom, pack in the beef, and top with the cheddar and the rest of the layer mozzarella.
- Top. Spread the remaining 1/2 cup sauce over the cheese, add the topping mozzarella, and arrange the pepperoni.
- Bake. Bake for 35 to 40 minutes, until the crust is deep golden and the cheese bubbles at the edges.
- Rest. Let the pie stand for 10 minutes so the layers set, then slice into 8 wedges.
