Crafting the Perfect Cheese-Pull Pizza at Gino's East
There’s a magical moment in every pizza lover’s journey: that glorious, slow-motion cheese pull. It’s the kind of experience that stops conversations mid-sentence, demands the flash of a camera, and brings pure joy to anyone lucky enough to witness it. At Gino’s East, where Chicago’s deep-dish legacy has been alive since 1966, creating the ultimate cheese-pull isn’t just an accident—it’s an art form, baked into every golden, gooey slice.
If you’ve ever wondered what goes into crafting that picture-perfect cheese pull, we’re pulling back the curtain (and stretching the cheese) to show you exactly how it’s done—Gino’s East style.
Step 1: It Starts with the Legendary Crust
Before you even think about cheese, you need the perfect foundation. At Gino’s East, that starts with our GMO-free dough, made from scratch every single day. But this isn’t just any crust—it’s the product of decades of tradition, perfected by our original pizza chef, Alice Mae Redmond.
The secret? The dough is hand-pressed into the pan with love and care, not rushed or machine-pressed. This slow and steady method gives our crust that iconic texture: sturdy enough to hold mountains of toppings, yet tender and flaky enough to make every bite unforgettable. A strong base is crucial for supporting that epic cheese pull without compromising the structure of your slice.
Step 2: Layering the Signature Cheese for Maximum Stretch
Now, let’s get to the heart of the matter: cheese. At Gino’s East, we use premium Wisconsin mozzarella, specially crafted for pizza perfection. This isn’t your average cheese—it’s made for that dream-worthy stretch, with just the right balance of creaminess and meltability.
For the ultimate cheese-pull effect, the layering of cheese is essential. Here’s how it works:
Generous Base Layer – After the crust is perfectly set, a thick layer of mozzarella goes directly on top. This ensures that every bite is packed with cheesy goodness right from the start.
Extra Layers Between Toppings – The secret to a dramatic cheese pull? Layers upon layers. Add more mozzarella between your favorite toppings, allowing the cheese to bind everything together while creating those gooey, stretchy pockets.
Top It Off – Finish with another generous layer of cheese just beneath the final layer of sauce (because yes, in true deep-dish fashion, the sauce goes on top).
Step 3: Toppings That Make the Cheese Pull Even Better
At Gino’s East, the toppings aren’t just about flavor—they’re about adding depth to every bite (and yes, enhancing that cheese pull). Here are some of our signature ingredients that help make every slice unforgettable:
Chicago-Style Sausage – Our locally made sausage is packed with bold, savory flavors. It complements the creamy mozzarella while offering the perfect resistance when you pull that cheesy slice apart.
Pepperoni – The crispy edges and slightly spicy kick of pepperoni elevate the cheesy experience, making every stretch worth savoring.
Fresh Vegetables – Add a layer of mushrooms, green peppers, or onions for texture and color. The moisture from the veggies also helps keep the cheese stretchy and soft.
Vegan Cheese Option – Yes, you read that right. Gino’s East was the first major Chicago deep-dish pizzeria to offer vegan cheese. It melts beautifully, proving that everyone deserves the joy of a good cheese pull—no matter their dietary preferences.
Step 4: The Sauce—The Unsung Hero
A deep-dish pizza isn’t complete without a rich, flavorful tomato sauce layered right on top. At Gino’s East, our sauce is made from family-grown California tomatoes, slow-cooked to perfection. This isn’t just for flavor—it also plays a role in achieving the perfect cheese pull.
Why? The moisture from the sauce helps keep the top layer of cheese tender, making it easier to stretch. Plus, that burst of tomato tang against creamy cheese creates the ultimate flavor contrast in every bite.
Step 5: Baking It to Gooey Perfection
A legendary cheese pull doesn’t happen without the right baking method. At Gino’s East, our deep-dish pizzas are baked in seasoned pans that have been part of our tradition for decades. The heat is evenly distributed to ensure the crust crisps beautifully while the cheese inside melts into a creamy, stretchy masterpiece.
The key is patience—slow baking allows all the layers of cheese, toppings, and sauce to meld together into one glorious creation. When that first slice is lifted from the pan, molten cheese stretches from the pie in a dramatic display of pizza artistry.
Step 6: The Art of the Pull
You’ve built the foundation, layered the cheese, and baked it to perfection. Now comes the moment of truth—the cheese pull.
Here’s how to get the most epic cheese pull possible:
Slice Smart – Use a sharp pizza cutter to make clean cuts through the thick layers of crust, cheese, and toppings.
Lift Slowly – Use a sturdy spatula to carefully lift the slice from the pan. The slower you pull, the more dramatic the cheese stretch will be.
Capture the Moment – Trust us, you’ll want to have your camera ready. The gooey strands of cheese stretching from the slice to the pan are Instagram gold.
Crafting a Cheese-Pull Experience That’s Pure Chicago
At Gino’s East, every pizza tells a story of tradition, craftsmanship, and, of course, indulgence. From our scratch-made crust to our Wisconsin mozzarella and rich California tomato sauce, every ingredient is selected with care and respect for our deep Chicago roots.
But let’s be honest—it’s that unforgettable cheese pull that turns every slice into a celebration. It’s the magic that brings friends together for another shared moment of joy, laughter, and maybe a little friendly competition over who can get the longest stretch.
So next time you visit Gino’s East, come hungry—and maybe bring your camera. Because nothing captures the heart of Chicago pizza culture quite like a deep-dish slice, piled high and pulling that perfect strand of melted, gooey cheese. It’s more than just a meal—it’s a memory in the making, one cheesy stretch at a time.