Kamil Perry
Chicago-style deep-dish pizza is baked in a cake pan with the dough pressed up the sides, and the toppings are layered in a specific order. The cheese used is typically mozzarella, although fresh mozzarella is not recommended as it contains a lot of water. The cheese is layered on top of the dough, followed by toppings such as pepperoni, Italian sausage, spinach, mushrooms, artichokes or meat, then a thick, uncooked tomato sauce, and more cheese.
| Characteristics | Values |
|---|---|
| Type of cheese | Mozzarella |
| Fresh or sliced | Sliced |
| Other cheese | Parmesan |
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What You'll Learn
Fresh mozzarella is not used on Chicago deep dish pizza
Fresh mozzarella is not used on Chicago deep-dish pizza. The pizza is baked in a cake pan with the dough pressed up the sides and the toppings are layered in a specific order of cheese, toppings, thick, uncooked tomato sauce and more cheese. The cheese used is sliced mozzarella, which creates an even base layer. The pizza is then finished with grated parmesan cheese.
Fresh mozzarella is not used because it has a lot of water in it, which can make the pizza soggy. Most pizza doesn't use fresh cheese. When making a Chicago deep-dish pizza, it's important to cook the pizza in stages to ensure that the cheese on top doesn't burn due to the longer baking time.
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Sliced mozzarella is used to create an even base layer of cheese
To make the cheese base, you can use sliced mozzarella, which will create an even layer. This is important to ensure the cheese melts evenly and provides a consistent texture throughout the pizza. The mozzarella slices should be placed in a single layer, covering the entire surface of the dough. This will create a solid foundation for the rest of the toppings and help prevent the pizza from becoming soggy.
When choosing mozzarella for your deep-dish pizza, it's important to select a variety that has a lower moisture content. This is because Chicago-style deep-dish pizza requires a longer baking time, and using fresh mozzarella with high moisture content can result in a soggy or unevenly cooked pizza. By opting for a drier variety of mozzarella, you can achieve a better melt and a more consistent texture.
Additionally, the type of mozzarella you choose can impact the overall flavour and texture of your pizza. Sliced mozzarella, particularly the low-moisture variety, tends to have a milder flavour and a firmer texture compared to fresh mozzarella. This makes it ideal for deep-dish pizzas as it provides a creamy, stretchy cheese layer without overwhelming the other ingredients.
Finally, using sliced mozzarella can also contribute to the visual appeal of your deep-dish pizza. When the pizza is sliced, the even layers of cheese, toppings, and sauce create a visually pleasing cross-section. The slices of mozzarella help achieve this uniformity, ensuring that each bite delivers a harmonious blend of flavours and textures, making it a signature characteristic of Chicago-style deep-dish pizza.
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The cheese on top is grated parmesan
Chicago-style deep-dish pizza is baked in a cake pan with the dough pressed up the sides of the pan. The toppings are layered in a specific order: cheese, toppings (such as pepperoni and sausage), thick, uncooked tomato sauce, and more cheese. The cheese on top is grated parmesan.
When sliced, the pieces of pizza resemble slices of pie rather than flat pizza slices. The best and quickest way to reheat deep-dish pizza is in a skillet on the stovetop.
Chicago-style deep-dish pizza uses sliced mozzarella to create an even base layer of cheese. Fresh mozzarella is not typically used as it contains a lot of water.
To make the sauce, whole San Marzano tomatoes are crushed by hand. The sauce is not cooked and has a thick, chunky texture and a slightly sweet flavour.
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The pizza is baked in a cake pan
Chicago-style deep-dish pizza is baked in a cake pan with the dough pressed up the sides of the pan. The toppings are layered in a specific order: cheese, toppings (such as pepperoni, Italian sausage, spinach, mushrooms or artichokes), thick, uncooked tomato sauce and more cheese. When sliced, the pieces of pizza resemble slices of pie rather than flat pizza slices. The best and quickest way to reheat deep-dish pizza is in a skillet on the stovetop.
The cheese used in Chicago-style deep-dish pizza is typically mozzarella, although fresh mozzarella is not recommended. Sliced mozzarella is used to create an even base layer of cheese. Parmesan cheese is also sometimes used on top.
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The toppings are layered in a specific order: cheese, toppings, tomato sauce, and more cheese
Chicago-style deep-dish pizza is baked in a cake pan with the dough pressed up the sides of the pan. The toppings are layered in a specific order: cheese, toppings, tomato sauce, and more cheese. The cheese on the bottom layer is usually sliced mozzarella, which creates an even base layer. The toppings can include pepperoni, Italian sausage, spinach, mushrooms or artichokes. The tomato sauce is uncooked and has a thick, chunky texture and a slightly sweet flavour. This is achieved by crushing whole San Marzano tomatoes, which are known for their thick flesh and sweet, robust flavour. The pizza is then finished with a topping of grated parmesan cheese.
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Frequently asked questions
Mozzarella.
No, fresh mozzarella is not used on a Chicago deep dish pizza.
Grated parmesan.
The best and quickest way to reheat a Chicago deep dish pizza is in a skillet on the stovetop.
