Deep-Dish Pepperoni Cheeseburger Pizza Pie

Chicago-Style Deep Dish Beef Pizza Pie (Air Fryer & Oven). Prep Time: 35 minutes, Resting/Rising Time: 1 hour 15 minutes, Cook Time (Oven Method): 35–40 minutes, Cook Time (Air Fryer Method): 30–35 minutes, Total Time: Approximately 2 hours 30 minutes. Intensity Level: Moderate to Advanced (Requires dough management and layering techniques). Yields: 6 to 8 generous slices (1 standard 9-inch deep-dish pan).

Ingredients

• 3 cups All-Purpose Flour (plus extra for dusting)
• 1/2 cup Yellow Cornmeal
• 2 1/4 teaspoons Active Dry Yeast (1 standard packet)
• 1 tablespoon Granulated Sugar
• 1 cup Warm Water (105°F to 110°F)
• 1/4 cup Unsalted Butter, melted (plus an extra 3 tablespoons softened for dough lamination)
• 2 tablespoons Olive Oil
• 1 1/2 teaspoons Salt
• 1 pound Ground Beef (85/15)
• 1/2 pound Italian Sausage (Casings Removed) (optional)
• 1 medium Yellow Onion, finely diced
• 4 Garlic Cloves, minced
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoon Black Pepper
• 3/4 teaspoon Salt
• 4 cups Low-Moisture Mozzarella Cheese, freshly shredded
• 1 cup Provolone Cheese, shredded (optional)
• 1/2 cup Parmesan Cheese, freshly grated
• 1 can (28 ounces) Crushed Tomatoes (Canned)
• 2 tablespoons Olive Oil
• 2 Garlic Cloves, minced
• 1 teaspoon Sugar
• 1 teaspoon Dried Oregano
• Salt & Black Pepper to taste

Instructions

1. Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes frothy and active.
2. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, yellow cornmeal, and salt.
3. Combine: Pour the melted butter, olive oil, and the foamy yeast mixture into the dry ingredients. Stir with a wooden spoon or dough hook attachment until a shaggy dough forms.
4. Knead: Turn the dough out onto a lightly floured surface. Knead vigorously for about 8 to 10 minutes until smooth and elastic.
5. First Rise: Lightly oil a clean bowl, place the dough inside, cover with a damp towel or plastic wrap, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
6. Brown the Meat: In a large skillet over medium-high heat, add the ground beef and Italian sausage. Break up the meat with a wooden spoon and cook until fully browned.
7. Add Aromatics: Add the diced onions and minced garlic to the skillet. Sauté for another 4 to 5 minutes until the onions are translucent and fragrant.
8. Season: Stir in the dried oregano, dried basil, salt, and black pepper. Remove from heat and drain any excess grease. Set aside to cool slightly.
9. Simmer: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until aromatic.
10. Incorrate Tomatoes: Pour in the crushed tomatoes, sugar, dried oregano, salt, and black pepper. Stir well and bring to a gentle simmer.
11. Reduce: Lower the heat and let the sauce simmer uncovered for 15 to 20 minutes until it thickens up into a rich, chunky consistency. Remove from heat and set aside.
12. Preheat Your Cooking Appliance: Oven Method: Preheat your oven to 425°F (220°C). Air Fryer Method: Preheat your large-capacity air fryer or ninja-style basket unit to 375°F (190°C).
13. Prep the Pan: Generously grease a 9-inch round deep-dish cake pan or cast-iron skillet with softened butter or olive oil.
14. Press the Dough: Punch down the risen dough and transfer it to your prepared pan. Press the dough evenly across the bottom and all the way up the sides of the pan to create a tall, uniform crust wall.
15. Layer the Cheese: Place sliced or heavily shredded mozzarella cheese directly onto the bottom of the crust. This creates a protective barrier that keeps the crust crisp.
16. Add the Beef: Evenly distribute the cooked seasoned beef and onion mixture over the cheese layer.
17. Top with Remaining Cheese: Cover the beef filling completely with the remaining shredded mozzarella and provolone cheese blend.
18. Add the Sauce Crown: Pour the thick tomato sauce evenly over the top of the cheese layer. Sprinkle the freshly grated Parmesan cheese and a pinch of oregano over the very top.
19. Bake (Oven Method): Place the deep-dish pan on the middle rack of your preheated 425°F (220°C) oven. Bake for 35 to 40 minutes until the crust is golden brown and the cheese is bubbling vigorously. If the top starts browning too quickly, loosely tent a piece of aluminum foil over the pan for the last 10 minutes of baking.
20. Bake (Air Fryer Method): Carefully place your deep-dish pan into the preheated air fryer basket. Cook at 375°F (190°C) for 30 to 35 minutes. Monitor the sauce crown at the 20-minute mark; if it dries out or browns too fast, cover the top lightly with foil, reduce temperature to 350°F (175°C), and finish cooking until the crust is fully baked through.
21. Cool Down: Remove the pizza pie from the oven or air fryer. Let the pizza rest undisturbed in the pan for 15 to 20 minutes to allow the melted cheese and juices to set.
22. Slice & Serve: Run a butter knife around the edge of the pan, use a wide spatula to lift out each thick slice, and serve immediately.

Notes

Nutrition values are estimated per slice, based on a recipe yielding 8 equal slices. Calories: ~540 kcal, Total Fat: ~32g, Saturated Fat: ~14g, Cholesterol: ~75mg, Sodium: ~890mg, Total Carbohydrates: ~41g, Dietary Fiber: ~4g, Sugars: ~5g, Protein: ~24g.