Okay, so you know how sometimes you just need comfort food? Like, serious comfort food? The kind that wraps you up in a warm hug? This Deep Hamburger Sausage & Pepperoni Pie… well, it’s not exactly pizza, but it scratches that deep dish itch like nothing else. I first messed around with a version of this years ago, trying to recreate something I had on a trip, and honestly, the first attempt was a disaster. Soggy bottom city, population: me and this sad pie. But after some trial and error (and maybe a few too many late night kitchen experiments), I finally nailed it. And now? It’s a family legend. Seriously, the kids cheer when this is on the menu.

Why This Pie is a Winner

Look, I make this Deep Hamburger Sausage & Pepperoni Pie when I need a guaranteed hit. Like, company coming over? This. Rainy Saturday and everyone’s grumpy? This. Game night? This. My family goes absolutely bonkers for it because, well, it’s basically a mountain of delicious meat and cheese nestled in a buttery crust. (And let’s be honest, who doesn’t love that?). It’s way easier than making a traditional Chicago style deep dish – less fussing with super thick crusts. Plus, the leftovers? Dare I say, even better the next day? Yeah, I think so.

What You’ll Need (Ingredients)

Gather ’round! Here’s the stuff you’ll need to make this magic happen. Don’t sweat it too much, this is pretty forgiving.

For the Crust:
- 1 packet (about 2 and 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (around 105-115°F)
- 2 and 1/2 cups all purpose flour (give or take a little)
- 1 teaspoon salt
- 1/4 cup olive oil, plus extra for greasing
For the Filling:
- 1 pound ground beef (I usually go for 80/20, gotta have some fat for flavor!)
- 1 pound Italian sausage (bulk sausage is easiest, mild or hot, you do you!)
- About 6-8 ounces sliced pepperoni (the good stuff, please! Not the sad greasy kind)
- 1 medium onion, chopped
- 2 cloves garlic, minced (or a teaspoon of the jarred stuff if you’re feeling lazy, I won’t tell)
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, adds a little kick)
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese

Optional stuff: Sometimes I’ll throw in some chopped bell pepper with the onion if I have one hanging around. Or, if I don’t have Italian sausage, I’ve definitely just used two pounds of ground beef and added a bunch of fennel seed, garlic powder, and red pepper flakes to fake it. It works! And for the cheese, a mix of mozzarella and provolone is also dynamite.

Let’s Get Cooking (Directions)

Alright, roll up your sleeves. This is where the fun happens.

Make the Dough: In a big bowl, sprinkle the yeast and sugar over the warm water. Give it a little stir and let it sit for 5-10 minutes until it gets foamy. This means your yeast is alive and happy!
Stir in the flour and salt. Then, add the olive oil. Mix with a spoon or your hands until it comes together into a shaggy dough.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Don’t worry if it’s a little sticky, just add a tiny bit more flour.
Grease a clean bowl with olive oil. Put the dough in, turn it to coat, and cover with plastic wrap. Let it rise in a warm spot for about an hour, or until it’s doubled in size. I usually stick it in my oven (turned OFF!) with the light on. Works like a charm.
While the dough is rising, make the Meat Sauce: Heat a large skillet over medium high heat. Add the ground beef and Italian sausage. Cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain off the excess fat. This is important! You don’t want a greasy pie.
Add the chopped onion to the skillet with the meat. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes. Stir in the oregano, basil, red pepper flakes (if using), and season generously with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low and let it bubble gently for at least 15-20 minutes. This lets the flavors meld and thickens the sauce. I often let mine go a little longer if I have time.
Prep the Pan: Once the dough has risen, punch it down. Drizzle a generous amount of olive oil (like, a good glug!) into a 10 or 12 inch cast iron skillet or a 9 or 10 inch springform pan. Make sure the bottom and sides are well coated.
Press the dough into the bottom and up the sides of the pan. You want it to go up high enough to hold all that glorious filling. Try to make the bottom crust somewhat even.
Prebake the Crust: This is crucial! Preheat your oven to 425°F (220°C). Place the pan with the crust in the oven and bake for 8-10 minutes. The crust should be slightly golden and set. This prevents the dreaded soggy bottom. (See? Learned form experience!)
Assemble the Pie: Take the prebaked crust out of the oven. Sprinkle half of the shredded mozzarella cheese evenly over the bottom crust. This acts as a cheese barrier, kinda.
Spoon the meat sauce over the cheese layer. Spread it out evenly.
Scatter the pepperoni slices over the meat sauce.
Top with the remaining shredded mozzarella cheese and the grated Parmesan cheese.
Bake the Pie: Carefully place the assembled pie back in the preheated 425°F (220°C) oven.
Bake for 20-25 minutes, or until the crust is deep golden brown and the cheese is melted, bubbly, and starting to brown in spots. If the crust edges look like they’re browning too fast, you can loosely tent the top with foil.
Rest and Serve: This is the hardest part. You HAVE to let the pie rest for at least 10-15 minutes after taking it out of the oven. This lets everything settle and makes it way easier to slice. I know, it’s torture when it smells this good!
Slice into wedges and serve hot!

Notes from the Kitchen

Definitely prebake the crust. Seriously. Don’t skip this step or you’ll be sad.
Draining the grease form the meat is key to a non-greasy pie.
Letting the sauce simmer really does make a difference in flavor.
Don’t be shy with the olive oil in the pan – it helps create a beautiful crispy crust edge.
Use good quality pepperoni if you can, it makes a noticeable difference!

Experiments in Deep Dish (Variations)

I’ve played around a bit with this over the years. Mostly sticking to the meat theme, because, well, it’s a MEAT pie! I tried adding sautéed mushrooms once, but my family gave it a thumbs down, said it made it… I don’t know, less pure? Ha! Adding other types of sausage like chorizo could be interesting, haven’t tried that yet though. You could also swap out the pepperoni for cooked bacon crumbles, that would be pretty epic too. But honestly, the classic hamburger, sausage, and pepperoni combo is hard to beat.

Tools of the Trade (Equipment)

You’ll need a few basic things:

Large mixing bowl for dough
Large skillet for the meat sauce
A good cast iron skillet (10 or 12 inch) is my absolute favorite for this. It gets the crust perfectly crispy.
Alternatively, a 9 or 10 inch springform pan works great too! It makes slicing really easy.
Measuring cups and spoons
Sharp knife for slicing (a pizza cutter works too, but can be tricky with the deep sides)

If you don’t have a cast iron skillet or a springform, you could probably get away with a deep cake pan, you just might need to really grease it well and maybe run a knife around the edge before trying to get it out.

Leftovers? (Storage)

Hahahahahahaha! Leftovers. Good one. Though honestly, in my house it never lasts more than a day! BUT, if by some miracle you have some left, store it in an airtight container in the fridge for up to 3-4 days. It reheats surprisingly well in the oven (about 350°F until heated through) or even the microwave if you’re desperate (but the crust won’t be as crispy).

Serving It Up

I always serve this Deep Hamburger Sausage & Pepperoni Pie with a big green salad with a simple vinaigrette. It feels like it balances out all the meat and cheese, even though it probably doesn’t! A cold beer or a glass of red wine is pretty much mandatory in my opinion. And maybe some extra Parmesan for sprinkling!

My Hard Won Wisdom (Pro Tips)

Don’t rush the sauce simmer. I once tried rushing this step and regretted it because the sauce was too thin and made the bottom crust a little sadder than I like. Let it thicken up!
Prebake the crust. Yeah, I’m saying it again. It’s THAT important.
Let it rest! Seriously, fighting the urge to cut into it right away is tough, but if you want clean slices, you gotta let it sit for 10-15 minutes.
Use hot water for the yeast, but not too hot. If the water is too hot, you’ll kill the yeast. Too cold, and it won’t activate. Think bathwater warm.

Got Questions? (FAQ)

Can I use store bought pizza dough?: You absolutely can! It won’t be quite the same as making it from scratch, but if you’re short on time, grab a pound of good quality store bought dough. You’ll still need to press it into the pan and definitely prebake it.
My crust is soggy! What happened?: Ah, been there! Did you prebake it? That’s usually the culprit. Also, make sure you drain the fat from the meat well, and let the sauce simmer to thicken.
How long does this really take?: Okay, active time is probably about 45-60 minutes (making dough, cooking meat, assembling). But you have the dough rising time (1 hour) and the resting time at the end (10-15 mins). So, total time start to finish is closer to 2 – 2.5 hours. Worth every minute though!
Can I add other vegetables?: You could, but personally, I think keeping it simple with just the meat, sauce, and cheese is best for this particular pie. If you add veggies, they release water and can make things soggy. But hey, you’re the cook!
What kind of pepperoni is best?: I like the slightly thicker cut, natural casing kind if I can find it. The little cups form when it bakes and they get crispy edges. So good! Serious Eats has a good guide to different types if you want to go down that rabbit hole.

There you have it! My go to recipe for Deep Hamburger Sausage & Pepperoni Pie. It’s a bit of a project, sure, but the results? Oh man. Give it a try, I bet it’ll become a favorite at your place too. Happy cooking!

Deep Hamburger Sausage & Pepperoni Pie