Homemade Deep Dish Pizza Pie with Sourdough Crust
This deep dish pizza with sourdough crust is buttery, cheesy, and hearty — the perfect comfort food baked right in a pie dish.
Equipment
- 1 large bowl
- 1 Whisk
- 1 9 in glass pie dish
- 1 Skillet
Ingredients
For the 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
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 in glass pie dish, leaving a small overhang. Press the dough gently into the bottom and up the sides. Prick the base a few times with a fork.
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.
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.
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.
Notes
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.
Nutrition
Calories: 268kcalCarbohydrates: 46gProtein: 9gFat: 5gCholesterol: 7mgSodium: 1212mgFiber: 2gSugar: 4g
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