Deep-Dish Cheesy Beef Pizza Pie for Ultimate Comfort Step-by-step instructions

Before you start

Before beginning the assembly, ensure the oven is preheated to the correct temperature. Gather all ingredients and have them measured and ready for layering.

If using pre-made dough, set it out on the counter for at least thirty minutes so that it relaxes, which prevents it from shrinking back once pressed into the pan. Clean your workspace and have the springform pan greased with a light coating of oil or butter to ensure easy release after baking.

Instructions

Browning the Beef

1. 1Prepare the Beef Filling
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until it is fully browned and no longer pink. Drain any excess fat if necessary. Ensure the internal temperature reaches 160°F (71°C) to confirm it is safe to eat.
   Look for The beef should be browned throughout with no visible pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Season the beef with salt and pepper while cooking to enhance the flavor profile.

The beef is fully cooked when it reaches a uniform brown color with no pink visible. It should be sizzling in the skillet and smelling savory. Ensure the fat is drained to keep the pizza from becoming greasy during the baking process, and double-check the internal temperature to ensure it is cooked through before proceeding to the assembly stage.

Layering the Pizza

2. 2Assemble the Pizza Pie
   Preheat your oven to 400°F (200°C). Press the pizza dough into the bottom and up the sides of a greased 10-inch deep-dish springform pan. Spread the cooked ground beef evenly over the base. Top the beef with a generous layer of shredded cheddar cheese, followed by the pepperoni slices and halved cherry tomatoes.
   Look for The dough should be pressed firmly against the edges to create a sturdy crust wall.
   Tip Ensure the dough is uniform in thickness to prevent uneven baking.

The assembly is successful when the dough is evenly distributed up the sides of the pan and the beef is spread in a flat, consistent layer.

The cheese should cover the meat entirely, and the toppings should be arranged in a visually appealing manner. Check that the dough wall is high enough to contain the fillings during the expansion that occurs in the oven.

Baking to Perfection

3. 3Bake and Serve
   Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the crust is golden brown and the cheese is bubbling and slightly charred in spots. Remove the pizza from the oven and allow it to rest for 10 minutes before releasing the springform ring and slicing.
   Look for The cheese should be melted and bubbling, and the crust should sound hollow when tapped.
   Tip Resting the pizza is crucial to allow the layers to set, which ensures a clean slice.

At the end of the bake, the crust should appear firm and golden, and the cheese should be melted with visible bubbling. The kitchen should smell like roasted tomatoes and savory beef. If the crust is browning too quickly, you can cover the edges loosely with foil, but the center should be fully set and hot throughout before removing the pan from the oven.

Common mistakes

A common mistake is failing to preheat the oven properly, which leads to a pale, undercooked crust. Another error is overstuffing the pan with too many watery vegetables, which can make the center soggy.

Ensure the cherry tomatoes are halved and not overly juicy. Finally, do not skip the resting period; cutting into the pizza immediately after it leaves the oven will cause the molten cheese and meat to spill out, destroying the structure of the slices.

How to tell it’s done

The pizza is done when the outer crust is a deep, golden brown and the cheese topping is bubbling throughout. The cherry tomatoes should appear soft and slightly charred.

Using a thermometer to check the center of the meat layer is recommended, ensuring it reaches 160°F (71°C). Let the pizza sit for ten minutes after removing it from the oven to allow the cheese and meat to firm up, making it easier to slice without the contents sliding out.

• Ground meat: 160°F (71°C) in the thickest part