"Classic Chicago deep dish typically calls for mozzarella, and many local pizzerias opt for Wisconsin mozzarella, a low-moisture cheese made from cow's milk. Mozzarella has a lower fat content than a lot of other cheeses to begin with, and when you choose a part-skim, low-moisture version, you get better melting capabilities, a sharper flavor, and avoid any sogginess in the base."
"We previously spoke to the celebrated pizza maker Tony Gemignani about the mistakes to avoid when making Chicago-style pizza, and he mentioned that full-fat cheese can lead to an oily pie. He said, "I prefer using part-skim, low-moisture mozzarella that's thinly sliced into one-ounce pieces. It's less oily than full-fat cheese and allows the pizza to bake more evenly while maintaining its structure.""
Chicago-style deep-dish pizza features a sturdy buttery crust, chunky tomato sauce, and abundant melted cheese, making it a richly fatty dish. Full-fat cheese increases oiliness and can ruin deep-dish texture. Choosing part-skim, low-moisture mozzarella reduces excess oil while still offering good melt and sharper flavor. Thin one-ounce slices of part-skim low-moisture mozzarella help the pie bake more evenly and maintain structure. Wisconsin low-moisture mozzarella is a common choice. Pre-shredded cheeses contain additives that can cause clumping; using sliced or block cheese avoids sogginess in the base. Avoid full-fat versions to prevent pooled oil and a greasy mouthfeel.
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