Homemade Deep Dish Pizza Pie with Sourdough Crust

This Homemade Deep Dish Pizza Pie with Sourdough Crust is comfort food at its finest: a golden, buttery sourdough crust filled with layers of gooey cheese, hearty meat sauce, and all your favorite toppings baked right into a flaky, deep-dish pie that tastes like it came from your favorite pizza place.

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• Recipe Overview: Homemade Deep Dish Pizza Pie with Sourdough Crust
• Homemade Deep Dish Pizza Pie with Sourdough Crust
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• Homemade Deep Dish Pizza Pie with Sourdough Crust

This deep dish pizza pie is one of those recipes that looks fancy but feels familiar. It’s made with my sourdough pie crust, baked in a glass pie plate, and layered the way deep dish is meant to be: crust, cheese, meat sauce, veggies, more cheese. The result is a buttery, flaky base that holds its shape, a bubbling layer of sauce that doesn’t sog out the bottom, and that glorious cheesy top you have to resist cutting into too soon.

This crust started as a pie dough, the kind I’d use for apple pie or chicken pot pie. It’s buttery like a traditional pie crust but has that signature sourdough tang that deepens in the oven. You can use active starter if you want a bit of rise, or sourdough discard if you just want the flavor and a tender crumb. It works beautifully both ways.

Homemade Deep Dish Pizza Pie with Sourdough Crust

Ingredients (makes 2 crusts)

Sourdough Crust

• 1 cup active sourdough starter or discard
• 2½ cups all-purpose flour
• 1 cup cold unsalted butter, cubed or grated
• 2 teaspoons salt
• 1 tablespoon sugar

for the Meat Sauce

• 1 tablespoon olive oil
• 1 pound ground beef or Italian sausage
• 1 ½ cup pizza sauce

For the Toppings

• 2–3 cups shredded mozzarella cheese (divided)
• ½ cup grated parmesan cheese
• ½ cup sliced pepperoni
• ½ cup sliced mushrooms
• ½ cup diced bell peppers
• ¼ cup sliced black olives
• Olive oil, for brushing the crust

Instructions

1. Make the Sourdough Crust

• In a large bowl, whisk together the flour, sugar, and salt.
• Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
• Add the sourdough starter and toss gently with a fork until the dough begins to hold together.
• Bring it into a ball on a lightly floured surface, folding with a bench scraper until it just comes together.
• Flatten into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour (up to 3 days).
• When ready to bake, let rest 5–10 minutes at room temperature. Roll into a 12-inch circle to fit your 9-inch glass pie plate, leaving a small overhang. Press the dough gently into the bottom and up the sides. Prick the base a few times with a fork.

2. Make the Meat Sauce

• Heat olive oil in a skillet over medium heat.
• Add ground beef (or sausage) and cook until browned, breaking it up with a spoon.
• Stir in pizza sauce, simmer uncovered for 5 minutes. 

3. Assemble the Pizza Pie

• Brush your crust lightly with olive oil.
• Layer 1 – Cheese barrier: Sprinkle about 1 cup mozzarella over the bottom of the crust.
• Layer 2 – Meat sauce: Spoon the sauce evenly over the cheese.
• Layer 3 – Toppings: Add pepperoni, mushrooms, bell peppers, onions, and olives.
• Layer 4 – More cheese: Top generously with the remaining mozzarella and a sprinkle of parmesan.

4. Bake

• Preheat the oven to 425°F (220°C). I like to place it on the top rack and put an empty baking sheet on the lower one to catch any drips. 
• Bake for 35–40 minutes, until the cheese is bubbling and the crust edges are golden brown.
• If the top browns too quickly, tent with foil during the last 10 minutes.

What to Serve With It:

• A fresh green salad — something crisp and simple, like romaine or arugula with olive oil, lemon juice, and parmesan. It cuts the richness beautifully.
• Garlic bread or breadsticks — if you’re going all in on carbs (no judgment here).
• Roasted vegetables — roasted broccoli, zucchini, or asparagus pair well with the cheesy, saucy flavors.

Change It Up:

• Make it Supreme: Add crumbled sausage, green peppers, onions, and olives for that pizzeria classic.
• Go Meat-Lovers: Layer pepperoni, Italian sausage, ham, and bacon bits between two cheese layers for something hearty.
• Veggie Delight: Skip the meat sauce and load it with roasted peppers, onions, mushrooms, zucchini, and spinach.
• White Pizza Version: Swap the tomato sauce for a thin layer of ricotta or Alfredo and top with spinach, artichokes, and mozzarella.
• Breakfast Pizza Pie: Use scrambled eggs, cooked bacon, and cheese in the crust for a brunch twist (yes, it works!).
• Mini Versions: Make individual pies using small tart pans or ramekins — perfect for kids or entertaining.

Tips for Best Results

• Use very cold butter. The colder the butter, the flakier your crust. If it starts to soften while mixing, pop the dough back into the fridge for a few minutes before rolling it out.
• Don’t overwork the dough. Once it starts to come together, stop kneading — overmixing can make the crust tough instead of tender.
• Brush the crust with olive oil. It adds flavor and helps it bake to a golden, glossy finish that looks bakery-perfect.
• Layer cheese before sauce. This simple trick is the secret to a crisp crust every time — it seals the bottom from moisture and creates that gooey “under layer” that deep dish is known for.
• Let it rest after baking. Give it at least 10–15 minutes to cool before slicing. The layers will set, and you’ll get those perfect, picture-worthy wedges.
• Use good quality pizza sauce. If your sauce tastes great from the jar or can, your pizza will too. If it’s thin, simmer for 5 minutes to thicken before layering.
• Don’t skip the salt in the crust. It balances the butter and the sourdough tang — without it, your crust can taste flat.
• Think high heat. Deep dish loves a hot oven. 425°F is the sweet spot for a golden crust and bubbly top without burning.

FAQ'S:

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Flaky Sourdough Pie Crust Recipe (Sweet or Savory)

The Best Thin Crust Sourdough Pizza Dough Recipe 

How to Make Your Own Sourdough Starter for Bread-Making

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