Chicago Pizza: What Cheeses Make It Unique?

Chicago-style pizza is known for its thick crust and generous toppings. The type of cheese used on a Chicago pizza varies depending on the pizzeria, but it is typically mozzarella due to its mild flavour and smooth, creamy texture. Mozzarella melts well and doesn't overpower the other flavours on the pizza. Other common cheeses used in Chicago pizzas include Parmesan, Romano, and Asiago, which add a unique flavour to the pizza. Parmesan adds a salty, sharp flavour, while Romano is slightly nutty, and Asiago is slightly sweet.

Mozzarella is the most popular cheese used on Chicago-style pizzas

Mozzarella is a traditional Italian cheese made from buffalo milk. It is commonly used in other Italian dishes such as lasagne and Caprese salad. For Chicago-style pizzas, it is recommended to use low-moisture mozzarella as fresh mozzarella can make the pizza watery.

In addition to mozzarella, other cheeses that are commonly used on Chicago-style pizzas include Parmesan, Romano, and Asiago. These cheeses add a unique flavour to the pizza and can stand up to the bold flavours of other toppings. Parmesan, for example, is salty and sharp, while Romano is slightly nutty and Asiago is slightly sweet.

When making a Chicago-style pizza, the cheese is typically placed on the bottom of the pizza, directly on top of the crust, followed by toppings and then sauce on top. This prevents the cheese from burning and ensures that every bite has an equal amount of cheese.

Mozzarella is a traditional Italian cheese made from buffalo milk

Mozzarella is commonly used in other Italian dishes such as lasagne and Caprese salad. It can be purchased in fresh or pre-packaged form. Fresh mozzarella is often sold in water-filled containers to keep it moist, while pre-packaged mozzarella is typically made from pasteurised milk and has a longer shelf life. When shopping for mozzarella, it is best to look for a brand that uses whole milk, as this will result in a richer flavour and creamier texture.

Mozzarella is placed directly on top of the crust in a Chicago-style pizza, followed by toppings and then sauce. This placement prevents the cheese from burning and ensures that every bite has an equal amount. The sauce also helps to protect the cheese from the heat of the oven, making it nice and gooey.

In addition to mozzarella, other cheeses commonly used in Chicago-style pizzas include Parmesan, Romano, and Asiago. These cheeses add their unique flavours to the pizza, with Parmesan adding a salty and sharp taste, Romano a slightly nutty flavour, and Asiago a slight sweetness. Provolone is another popular choice, as it is mild, slightly sweet, and melts well.

Parmesan, Romano, and Asiago are other common cheeses used on Chicago pizzas

Parmesan, Romano, and Asiago: Common Cheeses Used on Chicago Pizzas

Chicago-style pizzas are famous for their thick crusts and generous toppings, and the cheeses used play a crucial role in creating the perfect balance of flavours and textures. While mozzarella is the most popular choice, Parmesan, Romano, and Asiago cheeses are also commonly used on Chicago pizzas, adding their unique characteristics to every bite.

Parmesan, a hard and granular cheese made from cow's milk, is a key ingredient in many Italian dishes, including Chicago-style pizza. Its sharp, nutty flavour and granular texture make it ideal for grating over the pizza, adding a salty kick to the overall taste profile. Parmesan also contributes to the formation of a crispy, golden-brown crust, as it melts and combines with the other ingredients during baking.

Romano cheese, on the other hand, brings a slightly nutty flavour to the pizza. It has a strong flavour that can stand up to the bold toppings often found on Chicago pizzas. Romano is a great choice for those who enjoy a more complex taste experience, as it enhances the other ingredients without overwhelming them.

Asiago cheese, known for its slightly sweet flavour, is another excellent option for Chicago pizzas. It adds a touch of sweetness to balance out the savoury notes of the other toppings. Asiago melts well, contributing to the creamy texture that is characteristic of Chicago-style pizzas.

The use of these cheeses—Parmesan, Romano, and Asiago—on Chicago pizzas showcases the creativity and versatility of pizza makers in the Windy City. Each cheese brings its distinct flavour and texture to the table, ensuring that every bite is a flavourful sensation. While mozzarella may be the crowd favourite, these three cheeses offer a delightful alternative, taking the taste buds on a journey through salty, nutty, and sweet terrains, all in one delicious slice of pizza.

Provolone is a popular choice for Chicago-style pizza as it melts well and has a creamy texture

Chicago-style pizza is known for its thick crust and generous toppings. The cheese is typically placed on the bottom, directly on top of the crust, followed by toppings and then sauce. This ensures that every bite has an equal amount of cheese and prevents the cheese from burning.

When choosing cheese for Chicago-style pizza, it is important to consider its melting properties and flavor. Mozzarella, the most popular cheese used in Chicago-style pizzas, melts well and has a neutral flavor that doesn't overpower the other ingredients. However, provolone offers a nuttier flavor that can add depth to the pizza.

In addition to provolone, other common cheeses used in Chicago-style pizzas include Parmesan, Romano, and Asiago. These cheeses have strong flavors that can stand up to the bold toppings typically found on Chicago-style pizzas. Ultimately, the choice of cheese depends on individual preference and the desired flavor profile of the pizza.

When making a Chicago-style pizza, it is recommended to use whole milk mozzarella, as it has a richer flavor and creamier texture than skim milk mozzarella. Fresh mozzarella should be avoided as it contains a lot of water, which can make the pizza watery. Instead, low-moisture deli-style or pre-packaged mozzarella is a better option.

Fresh mozzarella has a lot of water in it and can make the pizza watery

Fresh mozzarella is typically stored in liquid, which can be water, a salted brine, or whey. This is because mozzarella is usually produced in the shape of a ball, and its high water content and soft texture mean that, if stored like other cheeses, it would lose its shape and flatten out over time.

However, fresh mozzarella's high water content can cause issues when it is used as a topping on Chicago-style pizza. Several pizza chefs have reported that the use of fresh mozzarella resulted in a watery and collapsed pizza.

To avoid this issue, some chefs recommend using low-moisture whole milk mozzarella, which is drier and less likely to make the pizza watery. Others suggest using deli-sliced mozzarella or provolone, or a mixture of mozzarella and provolone.

There are also techniques to reduce the water content of fresh mozzarella before adding it to a pizza. These include:

• Draining the mozzarella in a pasta colander or cheesecloth overnight
• Laying slices of mozzarella on paper towels and patting them dry
• Salting the mozzarella to draw out moisture
• Microwaving cubes of mozzarella for 30-40 seconds to push out water
• Freezing the mozzarella and then shredding it on a box grater, spreading it out on paper towels to soak up any remaining liquid

Frequently asked questions