Ingredients:

  • 300g All-Purpose Flour
  • 170g Unsalted Butter (very cold, cubed)
  • 90–120ml Ice Water
  • ½ tsp Fine Sea Salt
  • 450g Lean Ground Beef (85/15 recommended)
  • 450g Italian Sausage (casings removed)
  • 150g Deli Pepperoni (sliced thin)
  • 1 medium Yellow Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • 1 can (400g) Crushed Tomatoes (San Marzano quality)
  • 2 tbsp Tomato Paste
  • 1 tsp Worcestershire Sauce
  • ½ tsp Granulated Sugar
  • 225g Mozzarella Cheese (low-moisture, shredded)
  • 115g Provolone Cheese (shredded)
  • 50g Parmesan Cheese (freshly grated)
  • 1 large Egg (for egg wash)

Instructions:

  1. Prepare the Pastry: If making from scratch, pulse flour and salt; cut in cold butter until pea-sized crumbs form. Gradually add ice water until the dough just comes together. Divide dough in half, flatten into discs, wrap, and chill for at least 30 minutes.
  2. Prepare the Base Meat: In a large skillet, brown the ground beef and sausage together over medium-high heat, breaking it up finely. Drain off excess grease thoroughly and set meat aside.
  3. Sauté Aromatics: In the same skillet, sauté the diced onion until translucent (about 5 minutes). Add the minced garlic, oregano, and basil; cook for 1 minute until fragrant.
  4. Build the Sauce Base: Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, Worcestershire sauce, and sugar. Simmer gently for 10 minutes to allow flavours to marry.
  5. Combine Filling: Return the cooked meat to the sauce. Stir well, season generously with salt and pepper, and let cool slightly.
  6. Assemble the Pie Base: Roll out the first dough disc and carefully line the 9-inch deep-dish pie plate. Trim the edges, leaving a 1-inch overhang.
  7. Layering: Sprinkle half of the mozzarella and provolone mix over the bottom crust. Spoon in the meat and sauce mixture evenly. Scatter the pepperoni slices over the top of the filling. Finish with the remaining cheese blend.
  8. The Lid: Roll out the second dough disc for the top crust. Place it over the filling. Crimp and seal the top and bottom crust edges together securely. Cut 3–4 slits in the top crust to allow steam to escape.
  9. Egg Wash & Bake: Brush the entire top crust with the beaten egg wash. Bake in a preheated oven at 375°F (190°C) for 20 minutes.
  10. Reduce Heat & Finish: Reduce the oven temperature to 350°F (175°C). Continue baking for another 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling fiercely. Loosely cover edges with foil if they brown too quickly.
  11. Rest: Let the pie rest on a wire rack for at least 15–20 minutes before slicing and serving.