Joe's Meat Pie Recipe

Mix and knead

In a large bowl, combine 3 cups flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Stir to combine. Add 1 cup warm water (about 105–115°F) and 2 tbsp olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 2 tbsp more flour.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–90 minutes. Alternatively refrigerate overnight (this will develop more flavor) and allow dough to come to room temperature before shaping.

Cook bacon

In a medium skillet over medium heat, cook 6 slices applewood bacon until crisp, about 6–8 minutes. Transfer to a paper towel-lined plate and chop into 1/2-inch pieces. Reserve 1 tbsp bacon fat in the skillet; discard excess or save for another use.

Brown sausage

Add 12 oz Italian sausage (casings removed) to the skillet with reserved bacon fat. Break up with a spatula and cook over medium-high heat until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a bowl, leaving any fond in the pan.

Sauté aromatics & combine meats

Reduce heat to medium, add 1 tbsp butter or olive oil to the skillet. Add 1 small finely diced yellow onion and sauté until translucent, about 4 minutes. Add 2 minced garlic cloves and sauté 30–60 seconds until fragrant. Return browned sausage to the skillet along with chopped bacon, 4 oz sliced pepperoni and 4 oz chopped ham. Stir to combine and cook 2–3 minutes to meld flavors. Season with 1 tsp black pepper, 1 tsp dried oregano, 1 tsp red pepper flakes (adjust to taste) and 2 tbsp chopped fresh parsley. Remove from heat and let cool slightly (5–10 minutes).

Preheat oven

Preheat oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat. Lightly dust a baking sheet or pizza peel with 1 tbsp cornmeal or semolina.

Assemble pie

On a lightly floured surface, punch down risen dough and roll or stretch into a roughly 12-inch round (for a single large pie) or divide into two and make 8–9 inch rounds for two smaller pies. Transfer dough to the prepared baking surface. Spread 1 cup Guy's pizza sauce over the dough leaving a 1-inch rim. Evenly distribute the meat mixture across the sauced dough. Sprinkle 2 cups shredded mozzarella over the top, then 1 cup grated parmesan. Reserve a bit of cheese (about 2 tbsp) for the crust if desired.

Egg wash and final prep

Beat 1 egg with 1 tsp cold water to make an egg wash. Brush the exposed rim of dough lightly with egg wash (or olive oil) and sprinkle the rim with the reserved parmesan or a little extra semolina if desired. Brush the top lightly with 1 tsp olive oil to help browning.

Bake

Bake in the preheated 425°F (220°C) oven for 15–20 minutes, rotating once halfway through, until crust is golden brown and cheese is bubbly and starting to brown. If using a very hot pizza stone, baking time may be 12–16 minutes — watch closely.

Rest and serve

Remove from oven and let rest 5–8 minutes to allow filling to set. Slice and serve warm, optionally sprinkled with crushed red pepper to taste. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for best texture.