Now, add in the crushed tomatoes along with the Italian seasoning, salt, and pepper. Stir everything together and let it simmer for about 10 minutes to meld those delicious flavors. While the filling is cooking, roll out your deep-dish pizza dough to fit your baking dish. It should be thick and sturdy enough to hold all those meaty toppings! Place the rolled-out dough into your greased baking dish, pressing it into the corners and up the sides—don’t worry about it being perfect; rustic is the way to go!
Once your filling is ready, layer half of the mozzarella and cheddar cheeses on the bottom of the crust. Then spoon the meat mixture over it, followed by the remaining cheese and finally the pepperoni slices. Now, fold any overhanging crust back over the top to enclose the fillings slightly. It adds a nice finish! Bake in the preheated oven for around 30 to 35 minutes, or until the crust is golden brown and the cheese is bubbling. The smell will be utterly irresistible!
Pro Tips for the Best Results
I’ve tested this recipe several different ways, and what I found is that allowing your pie to rest for about 10 minutes after baking makes a huge difference. This lets the filling set and makes serving much easier. I also recommend using a mix of cheeses—while my go-to is mozzarella and cheddar, you can throw in some provolone or parmesan for added richness!
Another tip I have is about the crust. If you’re short on time, store-bought dough is perfectly fine, but I find that taking the time to make your own really enhances the flavor of the entire dish. If you’re making your dough, don’t be afraid to add herbs or parmesan to the mix for an extra flavor punch.
Lastly, don’t worry if things get messy—this pie is meant to be a bit rustic. The beauty is in the layers and how it feels like a comforting hug in a dish. Embrace the imperfections; they only add to the charm!
Common Mistakes to Avoid
A common pitfall is overfilling the pie. It’s tempting to add in every last bit of filling, but I’ve learned that it can overflow during baking, creating quite a mess in my oven. I stick to a generous but sensible amount! (See the next page below to continue…)