This deep dish hamburger pizza pie fills a homemade yeast crust with browned beef, Italian sausage, pepperoni, pizza sauce, and a thick blanket of mozzarella, then seals it under a second layer of dough.
The crust rises while you cook the meat, and the whole pie bakes into a tall, golden wedge that slices like a pie and eats like a loaded pizza. It serves eight and makes a filling family dinner that holds well for leftovers.
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Why This Deep Dish Hamburger Pizza Pie Recipe Works
A double crust traps the steam and keeps the filling juicy, so the meat and cheese stay tender instead of drying out in the oven.
Browning the beef and sausage together with pepperoni builds three layers of savory flavor, and the Italian seasoning ties them together.
Making the dough from scratch takes only simple pantry ingredients, and a single one hour rise gives a soft, chewy crust that supports the heavy filling.
Ingredients for Deep Dish Hamburger Pizza Pie
- For the dough, use two and a half cups of flour, two teaspoons of yeast, one teaspoon each of sugar and salt, and one cup of warm water.
- For the filling, you need one pound of ground beef, eight ounces of Italian sausage, eight ounces of sliced pepperoni, one cup of pizza sauce, two cups of mozzarella, and one teaspoon of Italian seasoning.
Yeast dough. A basic dough with a short rise gives a sturdy yet tender crust that holds up to the filling.
Ground beef. Lean beef supplies the meaty base, and draining the fat prevents a greasy filling.
Italian sausage. Bulk sausage adds fennel and spice that make the pie taste like a pizzeria.
Pepperoni. Sliced pepperoni adds a salty, spicy kick and a little extra richness.
Mozzarella. Shredded mozzarella melts into a thick layer that binds the filling.
How to Make Deep Dish Hamburger Pizza Pie
1. Wake the yeast. Stir the sugar and yeast into the warm water and let it sit for five minutes until frothy.
2. Make the dough. Mix in the flour and salt, knead for about seven minutes, and let the dough rise covered for one hour.
3. Cook the meat. Brown the beef and sausage in a skillet until no pink remains and it reaches 160 F, drain the fat, then stir in the pepperoni, sauce, and Italian seasoning.
4. Shape the bottom. Heat the oven to 375 degrees F, then roll two thirds of the dough and press it into a greased deep pie dish.
5. Fill and seal. Layer in the meat mixture and mozzarella, cover with the rolled remaining dough, and pinch the edges closed.
6. Bake. Cut a few steam slits and bake for twenty five to thirty minutes until deep golden, then rest for ten minutes before slicing.
Let the filling cool for a few minutes before it goes into the crust, because a hot filling can melt the dough and make the bottom soggy. Brushing the top crust with a little oil or butter before baking gives it a deeper golden shine.
How to Serve Deep Dish Hamburger Pizza Pie
Cut the pie into wedges and serve it warm with extra pizza sauce on the side. A bowl of crisp house salad balances the richness, and garlic bread is a fun extra for big eaters. Air fryer asparagus or creamy coleslaw make good sides.
How to Store and Reheat Deep Dish Hamburger Pizza Pie
Cool the pie and refrigerate it, wrapped or covered, for up to three days. Reheat slices in the oven at 350 degrees F for about fifteen minutes until they reach 165 F in the center. Wrap individual slices in plastic and foil, freeze for up to three months, and thaw overnight before reheating.
Tips and Variations for Deep Dish Hamburger Pizza Pie
Flag the allergens. This pie contains wheat and milk, and sausage and pepperoni are pork, so check every label.
Do not taste raw dough. The dough contains uncooked flour, so wait until the pie is baked before tasting.
Check the meat. Cook the beef and sausage to 160 F before adding them to the crust.
Drain well. Pat the cooked meat with paper towels so extra fat does not soak the crust.
Vent the top. Steam slits keep the top crust from puffing up and splitting.
Change the filling. Cooked peppers, mushrooms, or onions can replace part of the pepperoni.
Use a pie dish. A deep nine inch dish gives the right height and keeps the crust from collapsing.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage and reheating.
For a quicker version, use two cans of refrigerated pizza dough in place of the homemade crust.
Frequently Asked Questions About Deep Dish Hamburger Pizza Pie
Can I make deep dish hamburger pizza pie ahead of time?
Yes. Bake it a day ahead and reheat slices in the oven, or assemble it and refrigerate for a few hours before baking.
Why is the bottom of my deep dish hamburger pizza pie soggy?
The filling was too wet or too hot, so drain the meat well and let it cool before filling.
Can I freeze deep dish hamburger pizza pie?
Yes. Freeze wrapped slices for up to three months.
Can I use store bought dough?
Yes. Two cans of refrigerated pizza dough work well.
Can I leave out the pepperoni?
Yes. Add more beef or sausage in its place.
Deep Dish Hamburger Pizza Pie
Equipment
- Deep 9 inch pie dish
- Large skillet
- Rolling Pin
Ingredients
Main Ingredients
- 1 tsp sugar
- 2 tsp active dry yeast
- 1 cup warm water comfortably warm, not hot
- 2 cup all purpose flour plus 1/2 cup more
- 1 tsp salt
- 1 lb ground beef
- 8 oz Italian sausage bulk
- 8 oz sliced pepperoni
- 1 cup pizza sauce
- 1 tsp Italian seasoning
- 2 cup shredded mozzarella cheese
Instructions
Cooking
- Foam. Mix the sugar, yeast, and water and wait 5 minutes.
- Rise. Stir in the flour and salt, knead 7 minutes, and let rise 1 hour.
- Brown. Cook the beef and sausage to 160 F, drain, and stir in the pepperoni, sauce, and seasoning.
- Fill. Heat the oven to 375 degrees F. Line a greased dish with dough, add the filling and cheese, and cover with dough.
- Bake. Bake 25 to 30 minutes until golden and rest 10 minutes.
