Few food debates spark as much heat as pizza. And right near the top of the list sits the eternal question: New York City pizza or Chicago pizza?

This isn’t just about taste. It’s about physics. Fermentation. Urban geography. And what people secretly want from a slice at 11:47 pm.

Both styles are iconic. Both have fiercely loyal fans. And both evolved for very good reasons. So let’s put tribalism aside for a moment and look at what actually makes these pizzas different. Dough, sauce, cheese, structure, and context. Then we’ll decide what they’re really optimised for.

Because this isn’t about which one is “better”. It’s about what problem each pizza is trying to solve.

The origin stories matter more than you think

Pizza doesn’t exist in a vacuum. It adapts to cities. To ovens. To lunch breaks. To rent prices.

New York City: feeding the city that never stops

New York pizza grew out of early 20th-century Italian-American communities, especially Neapolitan immigrants who adapted old-world techniques to new-world ingredients and equipment. Coal ovens ran hot. Flour was stronger. Cheese was plentiful.

But the real driver wasn’t romance. It was speed.

New York City needed food that could be:

• Made quickly
• Sold cheaply
• Eaten standing up
• Reheated without falling apart

Slices became big, foldable, and flexible. One pie could feed dozens of customers an hour. This is pizza designed for movement.

Chicago: abundance, comfort, and a table

Chicago’s pizza story is different. Post-war prosperity. Bigger kitchens. More sit-down dining. Less foot traffic eating.

Deep-dish pizza emerged in the 1940s as a meal, not a snack. It wasn’t about grabbing food on the run. It was about sitting down, ordering one thing, and being full for the rest of the evening.

Chicago pizza didn’t have to fold. It didn’t have to travel. It just had to be indulgent.

And indulgent it is.

Dough: flexibility vs structure

If you want to understand the soul of a pizza, start with the dough.

NYC pizza dough: engineered for folding

New York pizza dough is relatively lean:

• High-protein flour
• Water
• Yeast
• Salt
• Minimal oil

This creates a dough with:

• Strong gluten development
• High extensibility
• A crisp underside with a chewy interior

The goal is balance. The crust needs to support toppings without snapping, while remaining flexible enough to fold. That fold isn’t aesthetic. It’s functional. Folding reduces grease drip and stabilises the slice.

Long, cold fermentation is common. That improves flavour and digestibility while keeping the structure intact.

Chicago deep-dish dough: built like a pie crust

Chicago deep-dish dough is a different beast:

• Lower hydration
• More fat
• Often includes corn oil or butter

This creates a crust that’s:

• Tender rather than stretchy
• Structurally rigid
• More biscuit-like than bready

It’s pressed into a pan and pushed up the sides. This dough isn’t asked to stretch dramatically or support itself in the air. It’s asked to contain.

Think of it less like bread and more like pastry with yeast. The goal isn’t foldability. It’s load-bearing capacity.

Sauce: raw brightness vs slow-cooked comfort

Both styles rely heavily on tomato sauce, but they use it very differently.

NYC sauce: minimal processing, maximum clarity

New York pizza sauce is usually:

• Lightly seasoned
• Often uncooked
• Applied sparingly

This keeps the tomato flavour fresh and acidic. The sauce doesn’t dominate. It complements the cheese and crust. When reheated, it doesn’t turn jammy or sweet.

The restraint matters. Too much sauce would weigh down the slice and destroy structural integrity.

Chicago sauce: the crown on top

In deep-dish pizza, the sauce goes on last. On top of the cheese. And there’s a lot of it.

This sauce is often:

• Cooked
• Thick
• Herb-forward
• Slightly sweet

Why? Because deep-dish bakes for much longer. Raw sauce would scorch. Cooking the sauce first stabilises flavour and texture.

It also serves a practical role. The sauce acts as a moisture buffer, protecting the cheese underneath from overcooking.

Cheese: restraint vs excess (and why both work)

As a cheese person, this is where things get interesting.

NYC pizza cheese: controlled melt

New York pizza traditionally uses low-moisture mozzarella. Not fresh. Not watery. Not stretchy for the sake of drama.

Low-moisture mozzarella:

• Melts evenly
• Browns lightly
• Releases minimal water

This keeps slices stable and reheatable. The cheese stretches, but it doesn’t flood the crust or pool grease excessively.

The cheese layer is thin by design. It’s there to bind, not smother.

Chicago pizza cheese: insulation and indulgence

Deep-dish flips the script. Cheese goes directly on the dough, under everything else.

And there’s a lot of it.

This cheese layer:

• Insulates the crust
• Prevents sogginess
• Creates a rich, dairy-forward base

Because it’s shielded by sauce, the cheese melts deeply without burning. The result is creamy, cohesive, and extremely filling.

This isn’t subtle. It’s engineered comfort.

Baking method: speed vs patience

Ovens tell you a lot about priorities.

NYC ovens: heat and turnover

Traditional New York pizza ovens run hot. Very hot. High heat means:

• Rapid oven spring
• Crisp bottoms
• Short bake times

This allows shops to push volume. Pies come out fast. Slices get reheated fast. Everything is optimised for flow.

Chicago ovens: slow and deliberate

Deep-dish pizza bakes much longer at lower temperatures. This allows:

• Even heat penetration
• Full cooking of thick dough
• Sauce reduction without scorching

You can’t rush this pizza. It demands time. Which is why you usually order it before you’re hungry.

Where to eat each style at its best

If you want to judge these pizzas fairly, eat them where the style is fully realised.

In New York City, classic slice shops like Joe’s Pizza, John’s of Bleecker Street, and Di Fara Pizza show why thin, foldable pizza works so well at scale. These are pies built for speed, balance, and repeat eating.

In Chicago, sit-down institutions such as Lou Malnati’s, Pequod’s Pizza, and Uno Pizzeria & Grill demonstrate deep-dish at full strength. Patient baking, heavy cheese, and a commitment to being unapologetically filling.

Eat either style outside its natural habitat and you risk judging the pizza, not the execution.

Eating experience: hand food vs knife-and-fork commitment

This is where philosophy kicks in.

NYC pizza: frictionless eating

New York pizza is:

• Portable
• Foldable
• Designed for one hand

You can eat it walking. Standing. Leaning against a subway wall. The slice adapts to your life.

That’s not accidental. It’s urban design expressed as food.

Chicago pizza: sit down and stay a while

Deep-dish pizza requires:

• A plate
• A knife
• A fork
• A plan

You don’t rush it. You commit. This pizza demands attention and time.

It’s social. It’s indulgent. It’s not pretending to be light or efficient.

Nutritional reality check (no judgement, just facts)

Let’s be honest. Neither pizza is health food. But they impact your body differently.

New York pizza:

• Lower total fat per slice
• Higher proportion of crust
• Easier portion control

Chicago deep-dish:

• Higher fat content
• More cheese per serving
• Denser calories

That doesn’t make one “bad”. It just changes how often and how much you might want to eat.

One is everyday fuel. The other is an event.

Why the argument misses the point

Most NYC vs Chicago pizza debates fail because they assume both styles are trying to do the same thing.

They’re not.

New York pizza is optimised for:

• Speed
• Volume
• Mobility
• Repeat eating

Chicago pizza is optimised for:

• Comfort
• Indulgence
• Structural drama
• Occasion dining

Arguing about which is “better” is like arguing whether hiking boots are better than running shoes. The answer depends entirely on where you’re going.

So… which one should you choose?

Choose New York pizza when:

• You want a quick, satisfying bite
• You’re feeding a crowd
• You plan to eat more than one slice

Choose Chicago pizza when:

• You want to be full for hours
• You’re sitting down with friends
• You want cheese to be the main character

Or better yet, don’t choose at all. Appreciate them for what they are. Two solutions to two very different problems.

And that’s kind of beautiful.

Final slice

Pizza isn’t just food. It’s culture, chemistry, and context baked together. New York and Chicago pizzas reflect their cities perfectly. One is fast, flexible, and relentless. The other is bold, indulgent, and unapologetically heavy.

There’s room for both. Always.

If you enjoyed this kind of food science-meets-culture breakdown, you’ll probably like what I send out by email. I share deep dives, cheese tangents, and the occasional strong food opinion.

Join my email list and get smarter (and more relaxed) about the food you love.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post NYC Pizza vs Chicago Pizza: A Deliciously Opinionated Showdown appeared first on Cheese Scientist.

SEE ALSO: Which fast food giants use real cheese and which ones use processed cheese products →

What is real cheese?

To determine whether Domino’s cheese is real, we first need to understand what real cheese means. According to food regulations in most countries, cheese must be made from:

• Milk
• Rennet or microbial enzymes (to coagulate the milk)
• Salt (for flavour and preservation)
• Cultures or bacteria (to develop flavour and texture)

Real cheese is aged and contains natural milk fats and proteins. Common pizza cheeses like Mozzarella, Cheddar, Provolone and Parmesan fall under this category.

In contrast, cheese products or processed cheese contain additives like:

• Vegetable oils
• Starches or modified food starch
• Emulsifiers
• Preservatives

These ingredients make processed cheese cheaper and more stable, but they also affect flavour and texture. The main concern is whether Domino’s uses real Mozzarella or a processed cheese alternative.

What kind of cheese does Domino’s use?

Domino’s states on its website that it uses 100% real Mozzarella made from milk, with some variations depending on the country. However, their cheese is also a blend, which means it contains other ingredients besides pure Mozzarella.

Here’s a breakdown of their cheese blends in different locations:

1. Domino’s cheese in the U.S.

In the U.S., Domino’s uses a blend of Mozzarella with Provolone and Cheddar in some pizzas. The main cheese supplier for Domino’s in the U.S. is Leprino Foods, one of the largest cheese manufacturers globally.

Leprino’s cheese is real but highly processed. It contains:

• Pasteurized milk (real cheese base)
• Modified food starch (for stability)
• Cellulose powder (to prevent clumping)
• Natamycin (a natural mould inhibitor)

This means that while it is technically real cheese, it has added stabilisers and anti-caking agents.

2. Domino’s cheese in the UK and Europe

In the UK, Domino’s advertises that they use 100% Mozzarella made from milk. However, UK regulations on cheese are stricter than in the U.S., so their cheese does not contain as many additives.

European branches often source their cheese from local dairy farms, making their Mozzarella closer to traditional cheese. However, like in the U.S., some blends may include Cheddar or Provolone for flavour.

3. Domino’s cheese in Australia

In Australia, Domino’s uses Mozzarella cheese from Australian dairy farms. Their cheese does not contain artificial preservatives but still includes anti-caking agents to prevent clumping.

They also offer vegan cheese, which is plant-based and made from coconut oil, not real dairy.

4. Domino’s cheese in India and other Asian countries

In India, Domino’s cheese often contains a higher proportion of vegetable oil to keep costs low. Some locations use a processed cheese blend rather than pure Mozzarella.

This varies between regions, and in some areas, you may be getting a mix of real cheese and processed cheese substitutes.

Why does Domino’s use a cheese blend?

Domino’s doesn’t use pure Mozzarella for a few key reasons:

1. Cost efficiency

Pure Mozzarella is expensive, especially at the volume Domino’s requires. Adding Cheddar, Provolone or starches lowers the overall cost while keeping a cheesy texture.

2. Meltability and texture

A blend melts more evenly than pure Mozzarella. Leprino Foods, the primary supplier, designs its cheese to have a perfect melt and stretch for fast-food pizza.

3. Shelf life and stability

Domino’s needs cheese that can be stored for long periods without clumping or spoiling. That’s why they use cellulose powder and natamycin—they help prevent mould and keep the cheese fresh.

Does Domino’s use fake cheese?

The answer depends on what you define as fake cheese.

• If you consider only traditional, pure cheese as “real,” then Domino’s cheese is not 100% real. It contains starches, anti-caking agents, and preservatives.
• If you consider any cheese made from milk as real cheese, then Domino’s does use real cheese. Their Mozzarella is made from milk, just with extra additives for stability.

Unlike some budget pizza chains, Domino’s does not use completely fake cheese or “cheese analogues” (which are entirely made from vegetable oil). However, their cheese is highly processed, especially in countries like the U.S. and India.

How does Domino’s cheese compare to traditional Mozzarella?

To see the difference, let’s compare Domino’s Mozzarella with authentic Italian Mozzarella di Bufala:

While both are technically cheese, traditional Mozzarella is less processed and has no additives.

Should you be concerned about Domino’s cheese?

If you prefer natural, minimally processed cheese, you might want to opt for authentic pizzerias that use fresh Mozzarella. Domino’s cheese, while real, is designed for mass production and consistency, not artisanal quality.

However, if your main concern is whether it contains actual dairy, then yes—Domino’s does use real milk-based cheese, not completely fake substitutes.

How to check if your pizza has real cheese

If you’re unsure whether your pizza has real cheese, look for these signs:

1. Does it have an artificial, plasticky texture? If it’s too smooth and rubbery, it may contain too many emulsifiers.
2. Does it feel greasy rather than creamy? Real Mozzarella releases moisture, not just oil.
3. Does it have a strong cheese flavour? Processed cheese is often bland compared to natural Mozzarella.

Conclusion

Yes, Domino’s does use real cheese, but it is highly processed and contains stabilisers. In most locations, their cheese is a blend of Mozzarella, Cheddar and Provolone, designed for cost-effectiveness, long shelf life and easy melting.

If you’re looking for authentic, fresh Mozzarella, you might prefer artisan pizzerias. However, for fast-food pizza, Domino’s cheese is real enough for most customers.

References

Certainly, here are some references that confirm the information discussed:

1. Domino’s Partnership with Leprino Foods: Domino’s has extended its partnership with Leprino Foods, a global leader in Mozzarella cheese production, to supply cheese for over 260 million pizzas annually across Europe and the Asia-Pacific.
2. Leprino Foods as a Major Cheese Supplier: Leprino Foods is recognized as the world’s largest Mozzarella cheese maker and is the exclusive supplier of cheese to major pizza chains, including Domino’s, Papa John’s and Pizza Hut.
3. Domino’s Cheese Ingredients: Domino’s chooses its ingredients based on safety, taste and nutritional content to deliver a delicious and hot pizza every time.
4. Domino’s Cheese Sourcing in Australia: Domino’s Australia has entered an exclusive agreement with Leprino Foods to source all of its Mozzarella cheese needs from the San Joaquin Valley of California, supplying 12 million pounds annually to outlets in Australia and New Zealand.
5. Domino’s Nutritional Information: Domino’s provides detailed nutritional information for its menu items, including pizzas, sides, and desserts, ensuring transparency about the ingredients used.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Does Domino’s Use Real Cheese on Their Pizzas? appeared first on Cheese Scientist.

SEE ALSO: The most iconic cheesy dishes from all around the world →

Our rationale

Before we launch into our mouth-watering list of cheeses, let’s quickly touch on how we chose which ones to include. The two main factors for us were: flavour and texture. Of course, the cheese must taste pretty damn amazing! But, just as important as the taste, is the cheese’s ability to melt and create a cheese pull. So, without further ado, let’s launch into our list of the best cheeses for pizza. 

1. Buffalo Mozzarella

When we think pizza, Mozzarella is the first cheese that comes to mind. Without a doubt, America’s favourite cheese is the most popular pizza topping around the world. Mozzarella is a delicate traditional pasta filata (stretched curd) cheese that hails from Naples in Southern Italy. Historically, the local cheesemakers made it using buffalo milk. And Mozzarella di Bufala is our number one pick for pizza. 

Thanks to its mild buttery flavour and mouth-watering stretchy texture, Buffalo Mozzarella will take your pizza to the next level. For generations, Italians have used Mozzarella and the next three cheeses on our list to make the classic Quattro Formaggi Pizza. 

2. Gorgonzola Piccante

Gorgonzola is a blue cheese that finds its roots in the small Italian town of Gorgonzola. Actually, this quaint township is located in the larger Milan metropolitan region. Back in the day, cow herders would stop in the village to milk their cows on their way up or down the Italian Alps. This would happen during spring and autumn.   

Our pick for pizza is the slightly more mature and spicy Gorgonzola Piccante. Also known as Gorgonzola Media or Piccola, this blue cheese weighs between 6-12 kg and ages for a minimum of 60 days. Gorgonzola Piccante will add a little spiciness to your pizza and playfully contrast the Mozzarella with a more savoury and complex flavour palette. 

3. Fontina

The third cheese in Quattro Formaggi is a pressed uncooked cheese called Fontina. Fontina finds its roots in Aosta Valley in the Italian Alps and dates back to the 12th century. To this day, cheesemakers produce wheels of Fontina using unpasteurised cow’s milk from a single milking.

Similar cheeses are also made in Denmark and Sweden but cannot bear the DOP stamp Fontina Valle D’Aosta and the image of the Matterhorn. 

Aged for 90 to 150 days, Fontina’s rich and creamy texture melts gorgeously when heated. And its sweet, buttery and nutty flavour beautifully complement other cheeses such as Mozzarella when used as a pizza topping. Because of those characteristics, Fontina is often compared to Raclette. 

4. Parmigiano Reggiano

The final cheese used in Quattro Formaggi Pizza is Italy’s uncontested King of Cheeses. Parmigiano Reggiano is a traditional raw cow’s milk pressed cheese from northern Italy. Effectively, it dates back to the Middle Ages when Benedictine and Cistercian monks were the first producers.  

Unsurprisingly, this legendary cheese excels both as a table cheese and an ingredient in cooking. Coupled with its fruity and nutty aroma is a delectable flavour palette that includes savoury and umami. In addition to this, it leaves a wonderful savoury aftertaste which lingers for long after you’ve devoured the cheese.

Some great dishes to add this cheese to are a rocket and pear salad and your favourite pasta. And it will add a playful crunch to the top of your Quattro Formaggi pizza (or any pizza actually). 

5. Fior di Latte

The second pasta filata cheese on our list is Fior di Latte. Fior di Latte is a fresh soft cheese that originates from Agerola, on Italy’s Amalfi Coast. Unsurprisingly, people often confuse this cheese with the more popular, Mozzarella.

While they both find their roots in the Campania region of southern Italy, they differ in one very important manner. Fior di Latte is traditionally made using exclusively cow’s milk whereas Mozzarella is traditionally made with buffalo milk. 

Because it is made with cow’s milk, Fior di Latte has a more subtle and lighter flavour than Mozzarella. Furthermore, this cheese has a higher moisture content and, as such, has a softer texture than its more well-known counterpart. Without a doubt, Fior di Latte is best eaten within a few days of production. Just like Mozzarella, it is an excellent topping for pizzas. 

6. Pecorino Romano

At number 6, we have the first sheep’s milk cheese on this list. Pecorino Romano is a pressed cooked cheese that originates from the Lazio region of central Italy. Actually, this grana-style cheese is one of Italy’s oldest cheeses with records of its existence dating back to the 2nd century. Indeed, the Roman legions used it as a staple in their diet alongside bread and farro soup. 

You will want to choose a mature Pecorino (over 8 months) for the best crumbly texture. Undoubtedly, Pecorino Romano is an excellent table cheese, particularly when combined with fresh vegetables and fruit.

Having said that, Italians also enjoy it grated on classic Italian dishes such as Bucatini all’Amatriciana, Spaghetti Cacio e Pepe and Prosciutto, Truffle & Pecorino Pizza. 

7. Crescenza

Crescenza is a very popular Italian cow’s milk cheese, typical of the northern Italy provinces including Lombardia, Veneto and Liguria. Actually, crescenza is an Italian word that means “growth” and this cheese is called so because it rises as it ripens. 

This delicate Italian cheese is very soft with a creamy, spreadable texture. Moreover, its flavour is typically mild and fresh. As a result, this rich fresh cheese can be enjoyed on its own.

But if you want a pairing, it excels when added to a fresh rocket salad and prosciutto. Furthermore, the locals often add Crescenza to their pizzas, together with rocket and prosciutto. 

8. Robiola

Our first goat’s milk cheese comes in at number 8. Robiola is a soft cheese that can be consumed fresh or aged with a delicate white mould rind. It finds its roots in Roccaverano in the Piemonte region of northern Italy.

The earliest versions of this cheese were made using raw goat’s milk but more modern versions such as La Tur use a mixture of milks (cow, goat and sheep). And, more often than not, are made with pasteurised milk. 

A young (fresco) Robiola is the best version for pizza. The reason for this is that its mild flavour and creamy texture perfectly round up a pizza that is topped with extra virgin olive oil and freshly ground pepper. If you want a little bit more complexity, add in some Gorgonzola Piccante or Pecorino Romano. 

9. Taleggio

Taleggio is a soft washed rind cheese which dates back to the 10th century. Actually, local artisans named the cheese after its area of origin, Val Taleggio. When it is ready for consumption, Taleggio has a thin, soft pinkish rind with patches of grey-green mould. 

When ripe, the light-yellow paste softens to become creamy and oozy, even at room temperature.  

Overall, Taleggio has a mild yeasty aroma and a rich flavour of cured meats and truffles. Without a doubt, Taleggio is great on a cheese board. Also, Taleggio melts beautifully on top of any pizza. But our favourite combination is, hands-down, Taleggio and brown mushrooms. 

10. Provolone Dolce

Provolone is an aged pasta filata cheese that finds its roots in the Po Valley of northern Italy. The origins of this Italian cheese date back to Cistercian monks in the territory between the rivers Lambro and Adda. Aged for a minimum of 10 days, Provolone Dolce is the younger version of this cheese.   

Unsurprisingly, the Provolone Dolce has a mild flavour profile. On the palate, you will detect hints of nuts and salt, with a smooth texture. When melted, this cheese develops a spectacular cheese pull. Because of this, it is commonly used in grilled cheese sandwiches and, of course, as a pizza topping.   

11. Ricotta

Ricotta is a fluffy white fresh cheese that originates from Italy. Traditionally, it is made from the whey that is left over from making other cheeses. It gets its name from the Italian word for “recooked”. This is because the whey is cooked twice when making Ricotta.  

Ricotta is creamy white in appearance and has a slightly sweet flavour. It is a great addition to a cheesy pizza on its own or combined with a more complex cheese. To balance the flavour, you can also use Gorgonzola Piccante.

And, if you want more of a cheese pull, you can also add Fontina, Provolone Dolce or Taleggio. Finally, the traditional pairing for Ricotta on pizza is spinach. 

12. Caciocavallo

Our final pasta filata cheese comes from southern Italy, more specifically the Apennine Mountains. Shaped like a tear-drop, Caciocavallo (translated to “horse cheese” in English) gets its name from the maturation technique used by local cheesemakers. Indeed, they would tie two cheeses together with a rope and straddle them on a horizontal stick. 

In many ways, Cacciocavallo combines the qualities of young pasta filata cheeses such as Mozzarella and the complexity and depth of flavour of more mature cheeses such as Provolone Piccante and Pecorino. As a single ingredient pizza topping, Caciocavallo can produce a cheese pull comparable to Mozzarella with an explosion of flavour.

Add in some Spanish onion, Roma tomatoes and extra virgin olive and you will have yourself a spectacular pizza! 

13. Asiago

With Asiago, we might just have left the best Italian cheese for last. This aged cow’s milk cheese bears a DOP stamp that limits its production to specific regions of northern Italy. Depending on the cheese’s age (one month to two years), Asiago can demonstrate a range of textures and flavours. 

For your pizza, you will want an aged, pressed Asiago called Asiago Pressato. Here you can expect a pale-yellow paste with a nutty and yeasty aroma. Grated Asiago will look quite similar to Parmigiano Reggiano and Pecorino Romano but will have a slightly different flavour profile. Look out for sweet, buttery and tangy notes with a savoury aftertaste.

Top your pizza with Asiago Pressato, smoked bacon, fig preserve and a drizzle of balsamic reduction for a mind-blowing combination. 

Best cheeses to top your pizza

Thank you for reading our post on the best cheeses to use on pizza. As you can see, there are a number of spectacular options available. And the final decision comes down to the balance of flavour and texture you’re seeking. What’s your favourite cheese for pizza? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 13 Best Italian Cheeses For Pizza (Regional Specialties) appeared first on Cheese Scientist.