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Mouthwatering Pizza Feast

As seen on: Delicious Main Course Recipes

Skip takeout and craft a loaded deep pizza right in your kitchen. You’ll need time for the dough to puff up, but after that it’s easy going. Pile on cheese, meats, and veggies, then bake and slice up a filling meal for the crew.

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emilyscooks.com
Shared By Emily
Last revised on Thu, 17 Jul 2025 18:13:19 GMT
A thick wedge of deep pizza with cheese, meat, mushrooms, and pepperoni sits on a wooden board, showing off gooey layers. Save this
A thick wedge of deep pizza with cheese, meat, mushrooms, and pepperoni sits on a wooden board, showing off gooey layers. | emilyscooks.com

There's nothing quite like digging into a chunky, homemade pan pizza stacked with layers of melty cheese, flavorful meats, and crisp veggies, all tucked into a thick, crunchy crust. It's perfect for lazy nights at home or when you want to show off for loved ones. Seriously comforting and packed with joy in each bite.

Why You'll Love It

This pan-style pizza brings together the best parts of both pizza and pie. You've got a sturdy, buttery base that holds up all the good stuff, rich tomato sauce, tasty meats, and super creamy cheese. Every bite is so hearty and satisfying, folks will definitely be grabbing for another slice.

Key Things You Need

  • Dough:
    • All-purpose flour: 2½ cups (300g) at 70°F (21°C), 10–12% protein
    • Filtered water: 1 cup (240ml), just at 110-115°F (43-46°C)
    • Active yeast: 2¼ tsp (7g), make sure it's fresh
    • Fine sea salt: 1 tsp (6g)
    • Extra virgin olive oil: 2 tablespoons (30ml), room temp
    • Granulated sugar: 1 tsp (4g)
  • Stuffing:
    • Ground beef: 1 lb (454g), 80/20 blend, keep it cold (40°F/4°C)
    • Pepperoni: 4 oz (113g), cut to 1/16-inch rounds
    • Pizza sauce: 1 cup (240ml) at room temp, pH between 4.0–4.4
    • Sharp cheddar: ½ cup (56g) shredded, aged at least 6 months
    • Whole milk mozzarella: 2 cups (226g), shredded, moist (45–52%)
    • Bell peppers: ½ cup (75g) sliced into 1/8-inch strips
    • Fresh mushrooms: ½ cup (40g), sliced thin (about 1/8-inch)
  • Finishing Touches:
    • Extra mozzarella: 1 cup (113g) for the top
    • Italian herbs: 1 tbsp (3g) of dried seasoning
    • Olive oil: 2 tbsp (30ml), to brush the crust

How To Throw It Together

Get Your Space Ready
Keep your kitchen around 72-75°F (22-24°C) with the air pretty humid (65-70%). Grab a 12-inch pan with tall sides (2.5 inches deep) and spread olive oil all over it.
Make The Dough
Stir yeast and sugar into warm water (110-115°F/43-46°C) and wait 5-7 minutes for it to get nice and foamy. Mix your flour and salt, then add in your wet mix. Knead everything for 8-10 minutes until you can stretch the dough without it tearing (that’s the windowpane thing). Let it rise for an hour at 75°F (24°C), so it doubles up.
Prep The Filling
Brown the beef in a hot pan (375°F/190°C) till it hits 160°F (71°C) inside. Drain off the fat but save about 2 tablespoons. Stir in the sauce and simmer it down by a quarter, then let it cool down to about 70°F (21°C).
Build Your Pie
Flatten the dough into a big 16-inch circle (about 1/4-inch thick). Fit it into your pan, making sure there’s half an inch extra hanging over the sides. Stack up the layers like this:
  1. Start with 1 cup shredded mozzarella right on the bottom
  2. Spoon in your meat mix, once it’s cooled
  3. Scatter the veggies all over
  4. Throw on the rest of the cheese and cheddar
  5. Overlap your pepperoni slices on top
Brush the edge of the crust with more olive oil.
Bake It Right
Pop it into a 375°F (190°C) oven for 25–30 minutes, keeping an eye out for:
  • The inside’s got to reach 165°F (74°C)
  • Cheese should be bubbly and getting brown (think a yellow-orange, like Pantone 7549 C)
  • The crust turns a toasty golden (Pantone 7562 C)
Let it chill for 10 minutes before you slice it up.

Tricks For Nailing It

If you don't want a mushy crust, add mozzarella right on the dough before you pile on the meat. Want a kick? Toss in some jalapeños or red pepper flakes. For extra gooeyness, mix some provolone or fontina with mozzarella.

Keeping It Fresh

Toss leftovers into a sealed container and throw them in the fridge—they'll last about 3 days. Need ‘em longer? Wrap slices in foil and freeze for a couple of months. To reheat, bake them at 350°F (175°C) until they're hot and good to go.

Swaps And Common Questions

Grab pre-made dough at the store if you want to save some time. Swap beef out for turkey, chicken, or even plant-based meats. You can build it ahead and keep it in the fridge for up to 24 hours before baking.

Pure Comfort In Every Slice

This loaded pan pizza is easy to make your own and always hits the spot. Whether you’re having people over for a chill night or watching the big game, it’ll disappear fast and keep everyone happy.

A mouthwatering thick pizza loaded with pepperoni, ground beef, mushrooms, and bubbling cheese, with a wedge missing, sitting on a wooden board. Save this
A mouthwatering thick pizza loaded with pepperoni, ground beef, mushrooms, and bubbling cheese, with a wedge missing, sitting on a wooden board. | emilyscooks.com

Nutrition Facts

Each big slice has about 420 calories, 22 grams of protein, 15 grams of fat, and 50 grams of carbs. Go ahead and enjoy every cheesy bite!

Common Questions

→ How can I keep the bottom crispy?

Put a layer of cheese on the crust first to keep juice away from the dough. Also, drain cooked meat so it’s not too wet.

→ What kind of pan should I use?

A heavy deep skillet or a springform pan works great. You want sides at least two inches high for all those layers.

→ How do I know when to take it out?

The top should be golden and the cheese bubbling. Give it about 5 to 10 minutes to rest before you dig in.

→ Is it adaptable for different toppings?

Totally! Toss on any pizza toppings you like. Just be sure anything wet is drained first.

→ Can I do some work ahead?

Sure thing. You can make the crust and prep fillings the night before. Just build and bake later when you’re hungry.

Deep Pizza

This deep-dish creation packs meat, melty cheese, and loads of veggies between thick, crispy crust—made for easy weeknight meals with friends or the family.

Preparation Time
70 Minutes
Cooking Time
30 Minutes
Overall Time
100 Minutes
Shared By: Emily

Meal Type: Main Courses

Skill Level: Moderate

Cuisine Style: American

Makes: 6 Portions (6)

Special Diet: ~

What You’ll Need

01 items Toss in some extra veggies if you want.
02 items Top it off with some more pepperoni.
03 items A bit more shredded mozzarella if you like cheesy stuff.
04 items Grab a handful of pepperoni slices.
05 items Go for half a cup of green bell peppers or jalapeños, sliced up.
06 items Half a cup of mushrooms, sliced.
07 items If you'd like, toss in half a cup of shredded cheddar.
08 items A full cup of shredded mozzarella.
09 items One cup of pizza sauce.
10 items One pound ground beef or swap in Italian sausage.
11 items Splash in two tablespoons of olive oil.
12 items Get two and a quarter teaspoons of active dry yeast.
13 items Warm up a cup of water.
14 items You'll need a teaspoon of salt.
15 items Add a small teaspoon of sugar.
16 items Measure out two and a half cups of plain flour.

Steps To Make It

Step 01

Slide it in the oven and bake for 25 to 30 minutes, or until the top gets that tasty golden color.

Step 02

Sprinkle on more cheese, pile on any extra toppings you like.

Step 03

Start adding layers: veggies go in, then meat, then a nice even layer of cheese.

Step 04

Push your dough into a deep pan with your hands. Make sure it covers the sides and bottom.

Step 05

Get your oven warming up at 375°F.

Step 06

Stir together the cooked meat and pizza sauce in a bowl.

Step 07

Brown the meat in a skillet and get rid of any extra grease once it's done.

Step 08

Cover the dough and leave it somewhere warm for an hour.

Step 09

Work the dough for about 8 to 10 minutes until it feels nice and smooth.

Step 10

In a big bowl, throw in flour, sugar, salt, then add yeast stuff and oil.

Step 11

Mix yeast into your warm water, then wait five minutes for bubbles to show up.

Extra Notes

  1. This one's super for feeding the crew or snacking on game night.
  2. Swap out or add any topping you’re into.
  3. Try it with a green salad or some garlicky bread.

Essential Tools

  • You'll want a deep or springform pan to bake in.
  • Grab a big bowl for mixing stuff together.
  • Use a skillet for the meat.
  • A rolling pin helps with the dough.
  • Get some measuring spoons and cups ready.

Allergen Info

Review ingredients carefully for allergens, and consult a healthcare provider if you're unsure.
  • Contains wheat (that's in the flour).
  • Cheese here means there's milk.
  • Some processed meats might have soy.

Nutritional Info (Per Serving)

Keep in mind, this data is an estimate and not a substitute for professional dietary advice.
  • Calories: 420
  • Fat Content: 15 grams
  • Total Carbs: 35 grams
  • Protein Content: 28 grams