Deep Dish Bechamel Pepperoni Pizza
I love deep dish pie because when I make pizza, I always put on way too many toppings, so if the crust is floppy then it falls all over the place. With deep dish, you can get a lot more support on the undercarriage of the pizza, so it can support a lot more cheese and pepperoni or whatever else your heart desires. This pizza was inspired by a bite of pizza I had from Sepps in Edmonton. They make some of the best New York Style pizza that I have ever had outside of New York so if you are ever downtown or by the University of Alberta in Edmonton, make sure to check them out www.seppspizza.com. The specific inspiration was what I affectionately called “butter pizza”, they use a Bechamel sauce on their Emilia pizza and when I took one bite my entire mouth was enveloped in a rich buttery flavor…. And now with this recipe, you can too!
- Competition Blend Wood Pellets
- Ooni Pizza Peel
- Camp Chef Rocking Pizza Cutter
- Camp Chef Cast Iron Pizza Pan
- BBQ Tongs
- BBQ Gloves
- Louisiana Grills 1200 Premier
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
- 1 bag Urban Slicer Epic Deep Dish Pizza Dough
- 1 cup Bechamel Sauce
- 1 cup Pepperoni
- 2 cups Shredded Cheese
- 1 can Cornhusker Kitchen Duck Fat Spray
- Pour the Urban Slicer Pizza dough into a stand mixer or large bowl and add 1 cup of warm water. Mix for 10 minutes by hand or 8 minutes with a dough hook in a stand mixer. Once combined and the dough has a springy texture, you want to cover it in a moist towel and let rise for 2-4 hours at room temperature.
Putting your dough in the pan
- Spray the inside of your pans with a liberal amount of duck fat spray. Then you want to stretch the dough into the 2, 13” pizza pans or one large pan and let the dough rise for 1 more hour. Start your smoker and let it go to max heat, usually 500-600 degrees F.
Topping the Pizza
- Put down a layer of the bechamel sauce first and then a heavy dose of your shredded cheese. Finally, top with pepperoni before tossing it in the smoker.
Firing that Pizza Pie!
- Put the pizza pan in the smoker at maximum temperature and close the lid. Check the pizza after 5 minutes by lifting the crust to view the bottom. You are looking for the bottom of the crust to be a rich golden color while also having melty cheese on top. It should take about 10 minutes to finish the pizza, but I recommend checking it every 2 minutes after the 5-minute mark.
Rest the Pizza
- I like to give my pizza 5 minutes to let the cheese solidify again a little bit before slicing, so once that is done, remove the pizza from the pan and slice it into triangles for serving.
Step By Step
- Form your dough by mixing warm water and kneading for 8-10 minutes
- Let the dough rise, covered for 2-4 hours
- Stretch the dough into a duck fat sprayed pan and let rise for 1 more hour
- Top with Bechamel sauce and cheese and pepperoni
- Cook at 500-600 degrees for about 10 minutes until golden brown on the bottom
- Let rest for 5 minutes before removing from the pan and slicing