Double Dough Double Cheese Pepperoni and Jalapeño

The Double Dough Double Cheese Pepperoni and Jalapeño pizza is a deep-dish specialty most famously associated with Lou Malnati's Pizzeria in Chicago, United States. As noted by ReTubeIt creator Bertra, this pie is a decadent variation on the classic Chicago-style deep dish, distinguished by its "double dough" construction—a thicker, more substantial crust that provides a sturdy, buttery foundation for an abundant topping load. The defining characteristic of a great version lies in the balance of its core ingredients: a generous layer of high-moisture mozzarella cheese (the "double cheese") laid directly on the dough to prevent sogginess, followed by a chunky, uncooked tomato sauce, crispy pepperoni, and fresh jalapeño slices that cut through the richness with heat and acidity. The ideal execution yields a crust that is golden and flaky on the outside yet tender within, with the cheese achieving a perfect, stringy melt and the jalapeños retaining a slight crunch. While the double-dough format is a hallmark of Lou Malnati's, regional variations exist across Chicago pizzerias, with some opting for a single, thinner crust or substituting the jalapeño for other spicy elements like giardiniera. Outside the Midwest, adaptations often use a pan-style crust to mimic the height, though purists argue the true experience requires the specific lard-based dough and brick-cheese blend found in Chicago's original pizzerias.