From the greasy, foldable slices of New York City to the wispy light crackles of a Tuscan pie, the ubiquitous and beloved pizza is known for achieving several identities. But when it’s time to dive deep, think the deep dish at House of Rock — it ain’t your average ’za. We’re talking a pizza pie so thick, so stacked, it might just take you out of the game for a day. And you know what? You’re going to love every heavy, cheesy, saucy bite of it.
Crust, cheese, sauce, toppings — they’re all in perfect harmony, like a jazz combo riffing through the night. Casey Lain, House of Rock owner, said its rendition of a deep dish weighs between 4 and 5 pounds. It’s called The Boss, and after seeing it, the name makes sense. It starts with signature dough — thick and sturdy, like the foundation of a good building — lining the bottom and climbing the sides of a deep pan. Then comes a five-cheese blend: decadent, molten and rich enough to make you wonder if you’re biting off more than you can chew.
Toppings? You might expect the usual suspects, but here, the kitchen is bringing in the good stuff. Locally sourced Italian sausage from Boarri, pepperoni, capicola ham and bacon. It’s a pastiche of meats, stuffed between two layers of dough, topped with House of Rock’s signature sauce. Baked to perfection in an old-school deck oven, it’s not trying to reinvent the wheel; instead, House of Rock is just doing it right.
But deep dish isn’t fast food. It takes 45 minutes to cook, and it’s meant to be savored. Grab a drink, settle in and enjoy the experience with friends. You’ll need the company — and maybe some help — because this pizza is a heavy hitter, and it’s here to make a statement.
Kitchen hours: Open Sunday-Wednesday until 10 p.m., Thursday until 12 a.m. & Friday-Saturday until 1 a.m.
511 Starr St | 361.882.7625
