This rich and buttery deep dish pizza is a full-on flavor bomb built for BBQ fans who don’t skimp on toppings. With a creamy bechamel base, crispy golden crust, mountains of cheese, and a crown of pepperoni, this pie is smoky, indulgent, and built to support every bite. Whether you’re a pizza purist or a sauce adventurer, this recipe delivers that perfect “cheese-pull-meets-crunchy-undercarriage” experience you crave from deep dish done right.
Deep Dish
I love deep dish because, let’s face it, I overdo the toppings every time I make pizza. Thin crusts just can’t handle the weight, but deep dish gives you that thick, golden base that holds everything together. This recipe was inspired by a buttery bite I had at Sepp’s in Edmonton—their Emilia pizza used a rich bechamel sauce that floored me. I
knew right away I had to bring that buttery magic into a deep dish version. If you’re ever near the University of Alberta, hit up www.seppspizza.com—but in the meantime, fire up your smoker and make this pie at home!
How to Make Deep Dish Bechamel Pepperoni Pizza
Make the Dough
Pour a package of Urban Slicer Epic Deep Dish dough into a stand mixer or large bowl. Add 1 cup of warm water and knead for 8 minutes with a dough hook or 10 minutes by hand. Cover the dough with a moist towel and let it rise at room temperature for 2–4 hours, until soft and springy.
Prepare the Pans
Spray two 13″ deep dish pans (or one large pan) generously with duck fat spray. Stretch the dough into each pan and let it rise again for 1 hour. While it rests, fire up your smoker to its max—500 to 600°F.
Top the Pizza
Spread a generous layer of bechamel sauce over the dough. Add a heavy handful of shredded cheese. Finish with a thick layer of pepperoni, covering every inch.
Smoke the Pizza
Place the pan directly in the smoker. Close the lid and cook for 5 minutes. Then start checking the crust every 2 minutes. You’re looking for a deep golden brown bottom and bubbly, melty cheese on top. Total cook time is about 10 minutes.
Rest and Slice
Let the pizza rest in the pan for 5 minutes to allow the cheese to settle. Carefully remove it, slice into thick triangles, and serve hot.
Best Beer To Pair With Deep Dish
American Pale Ale
Crisp and hoppy, it cuts through the richness of the bechamel and pepperoni.
Pilsner
Light, refreshing, and just enough bitterness to balance the buttery base.
Amber Ale
Toasty and smooth, it matches up well with the caramelized crust and melted cheese.
Deep Dish Bechamel Pepperoni Pizza
Equipment
- 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
Ingredients
- 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
Instructions
- Mix Urban Slicer dough with warm water, knead, and rise 2–4 hrs.
- Spray deep dish pans with duck fat and stretch dough in. Rise 1 hr.
- Preheat smoker to 500–600°F.
- Top dough with bechamel, cheese, and pepperoni.
- Smoke pizza for ~10 minutes, checking every 2 minutes after the 5-minute mark.
- Rest 5 minutes, slice, and serve.
Deep Dish FAQs
How do you make bechamel sauce?
Melt 4 tablespoons of butter in a saucepan. Whisk in 4 tablespoons of flour to form a roux. Once bubbling, slowly stir in 2½ cups of hot milk, whisking constantly until thickened. Short on time? A jar of Alfredo or white pasta sauce works in a pinch.
What is Urban Slicer dough?
Urban Slicer is a dry pizza dough mix created by Matt Frampton, a World Food Championships competitor. This recipe uses their Epic Deep Dish variety, great for both Chicago- and Detroit-style pies.
Can I make this gluten-free?
Urban Slicer dough isn’t gluten-free, but you can use the Authentic Foods Gluten-Free Pizza Crust Mix instead. Many say it “tastes like pizza”—gluten-free or not.
What other toppings work on this pie?
The bechamel base pairs great with almost anything. Go veggie with mushrooms, onions, olives, or artichokes. For meat lovers, try bacon, sausage, ham, or salami.