Four-Meat Deep Dish Pizza


This is possibly the best pizza I’ve ever had. Ever. And I say this with the admission that I prefer thin-crust to thick crust any time at all. It could be the almost two pounds of meat stuffed inside or the near equal amounts of cheese. (How could that much meat and cheese taste bad regardless of what it’s served on?) Or it could be the deep-dish crust. But I think it’s the whole enchilada.

I’ve tried this recipe twice now. The almost perfected recipe is below. This recipe makes 8 large pieces of pizza. Thank God I have help eating it!


  • 1/2 recipe Semolina Pizza Dough
  • 1/2 lb ground hamburger, cooked
  • 2 hot Italian Sausage links, cooked and sliced
  • 1/2 lb bacon, chopped and cooked
  • 5 oz sliced pepperoni
  • 15-oz can of pizza sauce
  • 3/4 lb shredded mozzarella cheese
  • 8 oz fresh mozzarella, sliced
  • parmesan cheese, freshly grated
  • dried basil, thyme, oregano, Italian seasoning or whatever you prefer
  • olive oil
  • salt and pepper


  1. Roll out dough to form a circle slightly larger than the size of the dish you’re using (I used a 10.75-inch deep dish pizza stone). Oil or butter the inside of the stone. (I used butter flavored olive oil.) Place the dough in the stone or baking dish, packing excess dough to the sides of the pan.
  2. Spread olive oil over the dough then layer mozzarella cheese, pepperoni, bacon, hamburger, sausage and another layer of pepperoni. Add pizza sauce and another layer of cheese. Top with salt and pepper, herbs and freshly grated parmesan cheese.
  3. Bake in a preheated oven at 450 degrees for 25 minutes or until the crust is golden brown.


Here’s the differences that made an OK pizza a fantastic pizza: I used 15 ounces of Muir Glen Organic Pizza sauce (as opposed to 10 ounces of Trader Joe’s Marinara Sauce that I used last time). It’s a great sauce and doesn’t require any additional herbs.

The first time I made this pizza I used an entire recipe of pizza dough. Holy thick crust. There was way too much going on. This time I cut the recipe in half, which was the perfect amount.

The only reason I don’t say this is the perfect pizza is because both times I made this pizza, juice leaked out immediately when I cut into it. And kept leaking. I had to use tons of paper towels to soak up the juice. This is possibly a result of the meat continuing to cook in the oven resulting in additional juice. It’s the only reason I can think of.

Recipe rating: 1/2


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s