Chicago Deep Dish: Cheese Secrets Revealed

Chicago-style deep-dish pizza is made with a generous layer of cheese, but what kind of cheese is used? While there doesn't seem to be a consensus, most recipes call for mozzarella, with some also adding provolone or parmesan. One key tip is to avoid using fresh mozzarella, as it has a high water content which can make the pizza watery and difficult to slice. Instead, it's recommended to use low-moisture deli-style mozzarella, either sliced or shredded.

Fresh vs. low-moisture mozzarella

Mozzarella is a versatile cheese used in a variety of dishes, from salads to pizzas. However, not all mozzarellas are created equal. There are two main types: fresh mozzarella and low-moisture mozzarella. While both are delicious, they have distinct characteristics and are suited for different applications.

Fresh Mozzarella

Fresh mozzarella is a soft, bright white cheese usually made in ball formats and packed in water or hand-wrapped in plastic. It has a high moisture content, which gives it a pillowy texture and a mild, milky flavour. This type of mozzarella is best consumed within seven days of production and is typically served cold. When used in cooked dishes, such as on a Neapolitan-style pizza, the high moisture content can cause it to become watery, resulting in a "soupy" texture that may not be desirable. However, it can be used on pizzas if allowed to dry slightly before use.

Low-Moisture Mozzarella

Low-moisture mozzarella, also known as "low-moisture part-skim," is made by souring fresh mozzarella slightly longer and then carefully drying it out. This process reduces its moisture content, resulting in a longer shelf life and a saltier flavour profile. The lower moisture content also gives the cheese better browning and stretching abilities when heated, making it ideal for dishes like Chicago-style deep-dish pizza. Low-moisture mozzarella is available in blocks or shredded form, with the block form being preferred by chefs for its superior melting and browning capabilities.

Choosing the Right Mozzarella

The key difference between fresh and low-moisture mozzarella is their moisture content, which significantly impacts their performance in cooked dishes. Fresh mozzarella is excellent for cold dishes like salads or caprese but tends to release water when cooked, which can affect the texture of the final dish. On the other hand, low-moisture mozzarella is specifically designed to melt, brown, and stretch beautifully, making it the perfect choice for dishes like pizza, grilled cheese sandwiches, or baked pasta.

The role of cornmeal

Cornmeal is not a traditional ingredient in Chicago-style deep-dish pizza dough. However, it is often used by bakers and pizzerias for a variety of reasons, which have led to its association with the famous pizza style. Cornmeal is sometimes added to the dough to impart a corn flavour and a coarser texture, though this is not considered authentic. It is more commonly used as a functional ingredient to add crunch to the base and aid in removing the pizza from the pan.

When making thin-crust pizza, cornmeal is often sprinkled onto the pizza peel to help slide the pizza onto the stone in the oven. This can leave cornmeal particles on the crust, and may be the origin of the association of cornmeal with Chicago-style pizza.

Some pizzerias also add a small amount of cornmeal to the pan when making deep-dish pizza, to add crunch and slightly elevate the pizza during cooking. However, this is not considered a traditional ingredient and is not used by the most famous Chicago pizzerias.

For those seeking an authentic Chicago-style deep-dish pizza, cornmeal should not be added to the dough. However, it can be used functionally to aid in the cooking process, and some pizzerias do use it for this purpose.

When making a Chicago-style deep-dish pizza, it is important to use low-moisture mozzarella cheese, and to let the pizza rest before slicing, to avoid a watery texture.

How to get a crunchy crust

The key to a crunchy crust is to bake your pizza at a high temperature. For a deep-dish pizza, this means baking at around 425°F for 20 minutes, or until the crust is golden brown.

Choosing the Right Pan

Using a cast-iron pan can help you achieve a crunchy crust. If you don't have a cast-iron pan, a thick-walled sheet pan or a pizza stone can also work. If you're using a pizza stone, make sure to preheat it in the oven for at least an hour before baking your pizza.

Preheating the Pan

It's important to preheat your pan before adding the dough. You can do this by placing the pan on the stovetop over medium heat, adding a small amount of oil, and heating until the oil is hot. Then, add your dough and let it cook for a minute or two before transferring the pan to the oven.

Adding Oil

Adding a generous amount of oil to your pan (about 1/4 cup for a 12-inch pan) will help create a crispy, fried crust. Vegetable oil, olive oil, or melted butter can all be used.

Laminating the Dough

Laminating your pizza dough will give it a flaky, crunchy texture. To laminate the dough, simply spread softened butter on the dough, roll it up, and then cut it in half. Form the two pieces of dough into balls and let them rise in the refrigerator before rolling them out and assembling your pizza.

Cornmeal

Adding cornmeal to your pizza dough will also help to create a crunchy crust. Use about 1/2 cup of yellow cornmeal for every 3 cups of flour in your dough recipe.

Other Tips

• Preheat your oven to the highest temperature it can go.
• Use a pizza stone or thick steel plate to help conduct heat and crisp up the bottom of your pizza.
• Parbake your crust before adding toppings to give it a head start on cooking.
• Cover the top of your pizza with a sheet pan or aluminum foil to slow down the browning of the cheese, giving the crust more time to crisp up.

The best cheese for the top layer

The top layer of cheese on a Chicago deep-dish pizza is important as it needs to be able to withstand the longer baking time without burning. The cheese should also complement the other ingredients and not make the pizza too watery.

Mozzarella is a popular choice for the top layer of cheese on a Chicago deep-dish pizza. However, it is important to use low-moisture mozzarella, as fresh mozzarella can make the pizza watery. Sliced mozzarella is preferable to shredded, as it melts more evenly and creates a nicer texture.

Provolone is another option for the top layer of cheese. It has a slightly stronger flavour than mozzarella, which can add a nice tang to the pizza. Like mozzarella, it is best to use sliced provolone rather than shredded.

When layering the cheese, it is important to put the mozzarella or provolone on first, before adding any other toppings. This helps to protect the cheese from burning and ensures that it melts evenly.

In addition to the main cheese layer, it is common to add a sprinkling of grated Parmesan on top of a Chicago deep-dish pizza. This adds a salty, savoury note to the pizza and helps to create a golden, crispy crust.

The best cheese for the bottom layer

When making a Chicago-style deep-dish pizza, the type of cheese you use for the bottom layer is important. While you might be tempted to reach for fresh mozzarella, this can make your pizza watery and difficult to cut. Instead, opt for low-moisture mozzarella, either sliced or shredded. This will give your pizza the perfect texture and ensure that it holds together.

When assembling your pizza, start by layering the mozzarella cheese directly on top of the crust. This will act as a barrier between the crust and the sauce, preventing it from becoming soggy. If you're using sliced mozzarella, simply lay the slices over the crust in an even layer. If you're using shredded mozzarella, scatter it evenly across the crust, making sure to cover the entire surface.

In addition to using the right type of cheese, there are a few other tips to keep in mind when creating the bottom layer of your Chicago-style deep-dish pizza. First, make sure that your sauce is very thick. Simmer it on low heat for at least 60 minutes, or until it has reduced and thickened. This will help prevent a watery pizza.

Another tip is to cook your meat fillings beforehand, especially if you're using a fatty meat like Italian sausage. This will help remove some of the grease and prevent it from making your pizza greasy. Simply cook the sausage until it is browned and crumble it, then add it to your pizza as you would with any other topping.

Finally, if you're using fresh vegetables like mushrooms or peppers, it's a good idea to cook them down first to remove any excess moisture. Simply sauté them in a pan until they are softened and most of the liquid has evaporated, then add them to your pizza as desired.

By following these tips and using low-moisture mozzarella for the bottom layer of your Chicago-style deep-dish pizza, you'll create a delicious and cohesive pie that holds together and slices like a dream.

Frequently asked questions