It is 6pm and you need a hearty dinner fast. If you are craving a thick and cheesy meal, this is it. This Deep Dish Meat Lover’s Pizza brings Chicago style to your kitchen. You can skip the delivery and make something better at home.
This recipe is perfect for those cold nights when you need ultimate comfort. It is filling, savory, and easier than you might think. Your family will ask for this every single week. Get ready to master the art of the deep dish.
Why You’ll Make This Deep Dish Meat Lover’s Pizza Again
This pizza is the perfect fit for a cozy winter night in. It is packed with four types of protein-rich meats. The buttery cornmeal crust provides a satisfying crunch in every bite. You will love how the thick sauce balances the rich cheese.
It is a great choice for a family-friendly dinner that everyone enjoys. Kids love the layers of pepperoni and ham. Adults appreciate the robust flavors of the Italian sausage and bacon. It is a reliable recipe that never fails to impress. You will feel proud serving this massive pizza pie.
How This Comes Together
We use a stand mixer to make the dough process completely stress-free. The cornmeal adds a unique texture that defines a true deep dish. You just let the dough rise while you prep your meats. Layering the cheese first is the secret to a crisp crust. It prevents the sauce from making the dough soggy during baking.
What You’ll Need
Gather these simple pantry staples and fresh meats for the best results.
- 3 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1.25 teaspoons salt
- 1 tablespoon granulated sugar
- 2.25 teaspoons instant yeast
- 1.25 cups warm water (110°F)
- 1/2 cup unsalted butter, melted
- 1 pound mozzarella cheese, sliced
- 1/2 pound mild Italian sausage, cooked and crumbled
- 4 ounces pepperoni, thinly sliced
- 4 ounces bacon, cooked and chopped
- 4 ounces cooked deli ham, diced
- 28 ounces crushed tomatoes, drained of excess liquid
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
Step-By-Step Directions
- In a stand mixer, combine flour, cornmeal, salt, sugar, and yeast.
- Add warm water and melted butter to the dry ingredients.
- Knead with a dough hook on medium-low speed for 5 minutes.
- Place dough in a greased bowl and cover with a damp cloth.
- Let rise in a warm spot for 60 to 90 minutes.
- Preheat oven to 425°F and grease a 12-inch deep-dish pan with butter.
- Roll dough to a 15-inch circle and press into the pan.
- Layer sliced mozzarella across the bottom of the dough.
- Distribute sausage, pepperoni, bacon, and ham over the cheese.
- Mix tomatoes, oregano, and garlic powder in a small bowl.
- Spread sauce over the meat and sprinkle with Parmesan cheese.
- Bake for 30 to 35 minutes until the crust is golden.
- Rest the pizza for 15 minutes before slicing and serving.
How To Serve It
This pizza is a complete meal all on its own. Serve it on a large wooden board for a rustic look. It pairs perfectly with a crisp green side salad. A cold beverage or a light red wine works great too. This is an impressive dish for casual hosting or game days. Your guests will love the thick, meaty layers.
Leftovers & Storage
Store any leftover slices in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use your oven or an air fryer. This keeps the crust crisp instead of making it chewy. You can also freeze individual slices for a quick lunch later. Simply wrap them tightly in foil before freezing.
Make It Even Better (Pro Tips)
- Do not skip the 15-minute resting time after baking the pizza.
- Avoid over-saucing to keep the crust from becoming too soft.
- Use sliced mozzarella instead of shredded for a better moisture barrier.
- Pre-cook your sausage and bacon to remove excess grease before layering.
- Grease your pan heavily with butter for a fried-crust flavor.
- Substitute ground beef for sausage if you prefer a milder taste.
- Add fresh basil on top after baking for a bright flavor.
- Make the dough a day ahead to save time on busy nights.
Easy Ways To Change It Up
- Add red pepper flakes to the sauce for a spicy kick.
- Swap the meats for bell peppers and mushrooms for a veggie version.
- Use a mix of white cheddar and mozzarella for extra tang.
- Drizzle with hot honey before serving for a sweet and savory mix.
Quick Questions
Can I use a regular cake pan?
Yes, a 12-inch cake pan with high sides works perfectly. Just make sure to grease it well so the crust pops out. A cast iron skillet is another great option for a crispy bottom.
Why is the sauce on top?
This is the traditional Chicago style. Placing the sauce on top protects the cheese from burning during the long bake. It also creates a rich tomato flavor that defines the dish.
I hope you love this hearty pizza as much as my family does. It is the perfect way to bring everyone to the table. Enjoy every cheesy, meaty bite!
— Ethan
Deep Dish Meat Lover's Pizza Pie
Ingredients
Method
- In a stand mixer, combine flour, cornmeal, salt, sugar, and yeast. Add warm water and melted butter, then knead with a dough hook on medium-low speed for 5 minutes.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm environment for 60 to 90 minutes or until doubled in size.
- Preheat oven to 425°F (218°C) and liberally grease a 12-inch deep-dish pizza pan with butter.
- Roll the dough out on a floured surface to a 15-inch circle. Transfer to the pan, pressing the dough firmly against the bottom and 2 inches up the sides.
- Layer the sliced mozzarella cheese across the bottom of the dough to create a moisture barrier.
- Distribute the crumbled sausage, pepperoni, bacon, and ham evenly over the cheese layer.
- In a medium bowl, stir together the crushed tomatoes, oregano, and garlic powder. Spread the sauce evenly over the meat layers.
- Sprinkle the grated Parmesan cheese across the top of the tomato sauce.
- Bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbling.
- Allow the pizza to rest in the pan for 15 minutes before slicing to allow the cheese and sauce to set.
