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Ultimate Meat Lovers Deep Dish Pizza

A towering Chicago-style deep dish pizza baked in a cast iron skillet, featuring a buttery crust, thick layers of mozzarella, savory ground meats, pepperoni, and a rich tomato sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pizza Crust
  • 3.25 cups all-purpose flour
  • 0.5 cup yellow cornmeal
  • 1.25 cups warm water approx 110°F
  • 2.25 tsp active dry yeast one packet
  • 1 tbsp granulated sugar
  • 0.5 cup unsalted butter melted
  • 1 tsp fine salt
Filling & Toppings
  • 1 lb whole-milk mozzarella cheese deli-sliced
  • 0.5 lb ground Italian sausage cooked and drained
  • 0.5 lb lean ground beef cooked and drained
  • 0.25 lb sliced pepperoni
  • 28 oz crushed tomatoes drained of excess liquid
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 cup Parmesan cheese grated

Equipment

  • 12-inch Cast Iron Skillet or Deep Dish Pan
  • Stand Mixer (optional)
  • Large Skillet
  • Mixing bowls

Method
 

  1. Combine warm water, sugar, and yeast. Let sit 5-10 minutes until frothy.
  2. Add flour, cornmeal, melted butter, and salt. Knead for 5-7 minutes until smooth. Cover and let rise for 1-1.5 hours.
  3. Brown the Italian sausage and ground beef in a skillet. Drain the fat thoroughly.
  4. Mix drained crushed tomatoes, minced garlic, oregano, and salt to create the sauce.
  5. Preheat oven to 425°F (220°C). Grease a 12-inch cast-iron skillet generously.
  6. Press the risen dough into the bottom of the skillet and about 2 inches up the sides.
  7. Layer the sliced mozzarella cheese directly over the dough at the bottom.
  8. Spread the cooked ground meats evenly over the cheese layer.
  9. Pour the tomato sauce mixture over the meats, spreading to the edges.
  10. Top with pepperoni slices and sprinkle with grated Parmesan cheese.
  11. Bake for 25-35 minutes until the crust is golden brown. Let rest in the pan for 15 minutes before slicing.

Notes

Always put the cheese on the bottom layer to protect the crust from getting soggy. Let the pizza rest before slicing so the cheese doesn't spill out everywhere.