How To Make Imo’S Pizza?

Copycat Imo’s St.Louis Style Pizza with No Yeast, No Rest Crust. The first pizza is topped with a combination of Boar’s Head pepperoni, a local spicy Italian sausage and mild Italian sausage.; the other is left almost naked, with just a dusting of basil, oregano and sea salt.

What type of cheese does Imo’s pizza use?

On top of the sweet sauce Imo’s uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can’t find Provel in your local market, it can be easily created.

How do you cook frozen Imo’s pizza?

To Serve

1. Preheat oven to 450°F. Remove pizza from paper circle.
2. Place pizza directly on middle rack (not on pan).
3. Bake for 12-15 minutes or until cheese and crust are golden brown.
4. Enjoy!

What is in IMO’s cheese?

Imo’s Pizza Provel Cheese is a white cheese made popular in St. Louis cuisine. Made from a combination of cheddar, Swiss and provolone, it has a low melting point, creating a gooey and almost buttery texture at room temperature.

What kind of sausage does IMO’s use?

Our authentic, old world flavor, play’s a key role in the distinctive taste of our gourmet Italian Sausage products. We use natural casings, an original blend of the very best spices and the use of high quality, lower fat pork.

What’s a Sicilian style pizza?

Traditional Sicilian pizza is often thick crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.

How do you use provel cheese?

It is the traditional topping for St. Louis-style pizza. It is also often used in the preparation of cheese soup and served on salads, chicken, and the Gerber sandwich. Some restaurants use Provel for their pasta dishes with white sauce instead of the customary fresh Italian cheese and cream.

Can Imo’s pizza be shipped?

Ship a Pizza

Ship our squares anywhere in the US!

Is Imo’s pizza only in Missouri?

Imo’s Pizza is an American chain of pizza restaurants headquartered in St. Louis, Missouri. As of 2020, the company says it has more than 100 restaurants and stores in Missouri, Illinois and Kansas.

Imo’s Pizza.

A pizza from Imo’s
Founders	Ed and Margie Imo
Headquarters	St. Louis, Missouri
Number of locations	99
Area served	Midwest

What kind of cheese is used on St Louis-style pizza?

St. Louis-style pizza often includes a white processed cheese known as Provel. Provel is a trademark for a combination of three cheeses (provolone, Swiss, and white cheddar) used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza.

Why is IMOS pizza so good?

The Provel cheese—a processed blend of cheddar, provolone and Swiss cheeses known for its incomparable gooeyness—is the other signature component. It’s a style seldom found outside of the city, so make sure to try a slice whenever you’re in the area.

Is Provel a soft cheese?

Provel is a white processed cheese that is popular in St. Louis, Missouri. Provel is produced with Cheddar, Swiss, and provolone. It is soft at room temperature, with a gooey and almost buttery texture, and thus has a low melting point.

Does IMOS use mozzarella?

Crispy, deep fried, and filled with melty mozzarella. Served with Imo’s® meat sauce.

What are the different styles of pizza?

Types of Pizza

Neapolitan Pizza.

Chicago Pizza.

New York-Style Pizza.

Sicilian Pizza.

Greek Pizza.

California Pizza.

Detroit Pizza.

St. Louis Pizza.

Imo’s Pizza Recipe (St. Louis Style Pizza) Recipe – Food.com

If you’ve ever tasted it, you’ll know it’s crispy and delectable.In addition to a super-thin yeast-free crust, the popular (but not necessary) use of Provel processed cheese, and pizzas sliced into squares or rectangles rather than giant pie shaped portions, St.Louis-style pizza has several other distinguishing traits.Because the crust is too thin to be folded like a New York style slice, little party pieces were created instead.Three cheeses (provolone, Swiss, and white cheddar) are fused together to make one cheese known as Provel.It is used instead of (or, in some cases, in addition to) the mozzarella or provolone that is common to other varieties of pizza.

(wikipedia.com) Located off of 95th St.in Overland Park, Kansas, George’s Pizza has easily become my favorite pizza restaurant.They have a style that is comparable to this.

In large mixing bowl combine

NUTRITION INFO

The serving size is 1 (119) g, and the number of servings per recipe is 12 AMT.PER SERVING percent.PERFORMANCE ON A DAILY BASIS Calories: 209,2 calories from fat: 67 g, or 32% of total calories Total fat: 7.5 g (11 percent); saturated fat: 4.2 g (21 percent); total carbohydrate: 27.7 g (9 percent); dietary fiber: 0.5 g (11 percent).1.5 grams (6 percent) of sugar 24 percent of 6.1 g 24 percent

DIRECTIONS

• Crust: Combine all of the ingredients until fully incorporated. The dough will be rather firm. This recipe yields enough dough for two (2) 12″ pizza pies. Without the need to rise or kneed the dough, it is ready to use ″as is.″ Divide the dough in half, shape it into a round ball, and roll it out to the thickness of a sheet of paper
• A pizza peel coated with cornmeal works great for moving the crusts about
• However, it is not necessary.
• Imo’s pizza experience begins with the sauce, which, after the crust, is the first real step in producing the whole Imo’s pizza experience. This dish is made with tomatoes and a sauce mixture that has a sweet taste, but it is not extremely sweet in order to mask the rich tomato flavor or other seasonings
• Sauce:
• Don’t worry about pre-cooking the sauce
• Just combine everything and use it right away! This Approximately four (4) twelve-inch pizza pies are yielded from this recipe, so you should have a good notion of how much sauce to put on each pizza.
• On top of the sweet sauce is a savory sauce. Imo’s utilizes Provel Cheese, which is a simple mixture of Cheddar, Swiss, and Provolone cheeses with a hint of liquid smoke flavoring added to the mix. If you are unable to locate Provel at your local market, it is possible to make it.
• Using your hands, thoroughly combine the cheeses and smoke flavoring until entirely combined. Typically, it makes enough cheese for two (2) 12″ pizza pies, but if you want extra-cheese pizza, you’ll want to make more than that.
• The following are authentic Imo’s pizza toppings: Extra-cheese, onion, green pepper, sausage, hamburger, pepperoni, anchovy, bacon, black olive, mushroom, Canadian bacon, jalapenos, pineapple, banana peppers, and tomatoes are some of the toppings you may have on your pizza.
• A professional pizza oven is used for this. When ordering a pizza, the meat toppings (hamburger, sausage, bacon, etc.) may normally be placed on uncooked, but when making your own pizza, you’ll want to properly precook the meat before assembling the pie
• Now that you have the proper style crust, sweet sauce, smokey cheese, and abundant toppings, it’s time to lightly sprinkle some Italian seasonings on top.
• Seasonings: Put the ingredients in a small mixing basin and well mix them together
• Whereas the pizza is baked in a pizza pan in a restaurant, the best results may be achieved at home by utilizing a pizza stone and an oven temperature of roughly 450 degrees. If you don’t have a pizza stone, use the thinnest baking sheet you can find and the lowest over-rack setting on your oven rack. Cooking time for pizza is determined by the color of the bottom of the dough, as well as the appearance of the cheese, which should be slightly golden in color. Using the wrong baking time will result in a limp crust, while using the wrong baking time will result in a hard, rough, burnt-tasting crust. Finding the perfect baking time to achieve a crisp crust will take a little trial and error. Depending on how many and what kind of toppings you use, the overall baking time will vary as well. As a general rule of thumb, check the pizza after around 10-12 minutes and modify the baking time as needed.
• Finally, to fully duplicate Imo’s Pizza at home, cut the pizza into tile-like squares rather than the customary triangular slices
• This will ensure that the pizza is genuinely authentic.

RECIPE MADE WITH LOVE BY

It’s crunchy and delicious, as everyone who’s had it will attest.In addition to a super-thin yeast-free crust, the popular (but not necessary) use of Provel processed cheese, and pizzas sliced into squares or rectangles rather than giant pie shaped portions, St.Louis-style pizza has several other distinguishing traits.Because the crust is too thin to be folded like a New York style slice, little party pieces were created instead.Three cheeses (provolone, Swiss, and white cheddar) are fused together to make one cheese known as Provel.It is used instead of (or, in some cases, in addition to) the mozzarella or provolone that is common to other varieties of pizza.

(wikipedia.com) Located off of 95th St.in Overland Park, Kansas, George’s Pizza has easily become my favorite pizza restaurant.They have a style that is comparable to this.″

recipes

tweaks

Homemade Imo’s Pizza

Are you ready to encounter the thinnest crust you’ve ever seen?If you are not a fan of thin crust pizza, this is not the pizza for you.Go ahead and dismiss your browser window right now; I won’t be offended, but I will laugh at you because I believe this pizza has the potential to change your mind.So, on second thinking, please do not leave.How many of you have ever tasted a slice of Imo’s pizza, by way of a show of hands?Okay, how many of you have heard of Imo’s Pizza, or at the very least have seen it?

Anyone who did not raise their hand will not comprehend the excitement that this pizza has sparked, but they should still get involved and make this pizza at their own convenience.Even if you don’t have the time to go to St.Louis, this is a good alternative.Because I’m giving you Imo’s Pizza, which is baked from scratch today.So, other from the fact that it is only available in a limited geographical area, what makes this pizza so special?What makes it unique is that it has an extremely thin crust that is crispy while yet being somewhat floppy all at the same time.

In this case, the dough is coated with a relatively thin coating of freshly prepared pizza sauce, which is then finished with Imo’s very own brand of shredded cheese known as Provel, which is a blend of white cheddar, Swiss, and provolone cheeses that has a little hickory smoky taste.Being 4.5 hours away from St.Louis has its advantages, one of which is that the grocery stores in our area happen to sell this great cheese combination.However, fortunately for the rest of us, it is simple to make our own version of it at home.Granted, it will not be digested in its entirety, but the tastes will still be present, and that is what matters.

As a result, no matter where you are in the globe, you may enjoy Imo’s pizza!The cheese, in my opinion, is the selling factor.It becomes so bubbly, and the white cheddar adds such a wonderful taste to what would otherwise be standard pizza toppings.

And it just so happens to be one of my favorite types of cheese, and I’m surprised that I’ve never used it to top off any of my pizzas before (prepare yourself for more of it to come).Of course, don’t forget to cut it into little square slices in the way of Imo, and get ready to battle over the best bits.Are you a member of the middle-crust or the edge-crust?Avocado Fries were popular a year ago.

HOMEMADE IMO’S PIZZA

This recipe makes two 12-inch pizzas.Ingredients: CHEESE 2 cups shredded Imo’s Provel cheese OR 1 cup shredded white cheddar cheese, whichever you like a half cup of shredded Swiss cheese 1/2 cup shredded provolone cheese (optional) 1 teaspoon liquid hickory liquid smoke (optional) SAUCE Tomatoes (whole, 16 ounces) (diced into fine pieces) 6 ounces of tomato paste 1 1/2 tablespoons of sugar 1 teaspoon dried basil leaves, crushed 1/4 teaspoon dried thyme 1/2 teaspoon salt CRUST 2 cups all-purpose flour plus 2 tablespoons baking powder 1 tsp baking powder 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil 2 tablespoons of dark corn syrup 1/2 cup plus 2 tablespoons of water TOPPINGS 2 tsp dried oregano, chopped 2 teaspoons dried basil 1 teaspoon dried thyme (optional) Pizza toppings that you enjoy the most Directions:

1. Oven should be preheated to 450 degrees with a pizza stone* positioned in bottom third of the oven
2. Preparing the sauce: In a large mixing bowl, combine all of the ingredients and put aside.
3. For the cheese, if you can’t locate Provel in your local market, it’s not difficult to make your own version. Using a large mixing basin, thoroughly mix together the cheeses and the liquid smoke flavoring until well combined.
4. For the crust, use the following ingredients: In a large mixing basin, whisk together the flour, salt, and baking powder until well combined. Combine the olive oil, dark corn syrup, and water in a large mixing bowl until well blended. The dough will be firm when finished. Divide the dough in half and form it into two round balls, which you will then stretch out thin to make two 12′′ pie crusts. Transfer the crusts to a pizza peel that has been gently dusted with cornmeal
5. Half of the pizza sauce should be spread over both crusts (save the remaining sauce for later use), and then the cheese should be divided between the two. Toss in your chosen toppings and season with salt and pepper before serving.
6. Cook on the warmed pizza stone* for 10-12 minutes, or until the crust is golden brown on the underneath and the cheese is melted and browned on the top. In order for the crust to be crispy, it must not be overcooked, otherwise it will begin to become chewy. Repeat the process for the second pizza. Allow for settling before slicing into squares, as is customary at Imo’s Pizza, before serving.

*If you do not have a pizza stone, you can cook the pizza on a thin baking sheet that has been put on the bottom rack of the oven and allowed to cool. Source: This recipe has been somewhat adapted from Food.com.

St.Louis Style Pizza (Imo’s Copy Cat)

Specifically, a copycat Imo’s St.Louis Style Pizza is my all-time favorite type of pizza, although I also enjoy other types of pizza.This classic pizza is nestled on a paper thin, crisp dough (there is no yeast in this recipe!), delicately coated in a sweet sauce, and then topped in pungent provolone cheese.Because the cheese is so gooey and wonderful, it adheres to the roof of your mouth like a bandage.It’s very wonderful!

You should also try our Best Pepperoni Pizza if you aren’t a fan of St.Louis-style pizza.This traditional New York-style pizza has a chewy dough, loads of whole milk mozzarella, and truffle honey.Bruschetta Chicken Pizza is a must-try if speciality pizzas are your thing, and this Best Meatball Pizza Recipe is perfect for those who prefer to put a little twist on a traditional dish.

St.Louis Style Pizza (Imo’s Copy Cat)

Pizza in the manner of St.Louis.Do you like it or dislike it?I’ve discovered that most people are extremely passionate about something, whether they hate it or love it.If you hate it, the mere thought of it will cause you to cringe and wrinkle your nose; if you love it, the mere thought of it will cause you to burst into tears of joy and send your stomach into a hunger-induced tizzy.Obviously, I’m on the love side of things; in fact, I think I’m catching a tear in my eye right now.

In particular, I adore the super-thin crust, sweet but sparingly utilized sauce, and an abundance of melty, in-your-face provel cheese on top of the pie.The fact that the cheese is so sticky and gooey that it virtually attaches to the roof of your mouth when you take a bite is not a bother to me, but rather a pleasant side effect of the delectable pizza experience.Because of the thinness of the dough, each pizza is typically cut into squares rather than the traditional triangular form, in order to guarantee that all of the toppings remain safely on the crust and not on the floor.

What is Provel cheese?

This is an absolutely necessary element in the preparation of St.Louis Style Pizza.The cheese itself is a manufactured blend of provolone, Swiss, and white cheddar that has been aged.While it’s a delicious melting cheese, when cooked, it becomes gooey and sticky, as opposed to mozzarella, which becomes stringy and crumbly.Most grocery shops now have it in their speciality cheese section, which you may locate near the cheese counter.In general, I don’t like processed cheese on anything (with the exception of grilled cheese sandwiches, of course), but in this case, I wouldn’t order the pizza without it.

– It makes the pizza, in my opinion.However, this is also what puts some people off about it; it is a really pungent cheese, which I personally believe is fantastic, but other people who dislike smelly cheese may think otherwise.

How to make Imo’s Pizza Crust

• As a result, here is also where people say, ″Huh?″ This specific pizza dough is unlike any other pizza crust you’ve ever tasted before. That means it’s paper thin, that it has no crunch to it, and that it’s made with only a pinch of baking powder and no yeast. It has more of a cracker consistency than than a pizza dough consistency. What you’ll need is as follows: the following ingredients: all-purpose flour
• Salt
• Olive oil
• Corn syrup
• Water

Combine all of the ingredients in a large mixing bowl, knead it a few times, and roll it out. It’s time to add the garnishes!

How to Make St. Louis Style Pizza

• Prepare the pie crust
• In a large mixing bowl, combine the tomato puree, tomato paste, oregano, basil, garlic powder, sugar, and salt until well combined.
• To assemble the pizza, roll out the crust and divide the sauce across two pies.
• Cover with a layer of cheese.
• Bake! (For excellent instructions on how to create amazing pizzas every time, see our piece on the Best Pepperoni Pizza.)

Toppings for St. Louis Style Pizza

• When it comes to the toppings on most pizzas, I’m a stickler for authenticity, and this one is no exception. A lot of toppings will fall off the pie because of the thinness of the pie shell. Two is the most I’ll ever put on, but you may experiment with more if you like. Pure cheese is my absolute favorite, but pepperoni or a combination of cheese, pepperoni, and chopped green peppers comes in as a close second. Homemade St. Louis Style Pizza that is unbeatable! This is a replica of Imo’s Pizza, which is located in St. Louis. With plenty of provel cheese, a crisp crust, and a light sauce, this dish is a winner. Because the cheese is so gooey and wonderful, it adheres to the roof of your mouth like a bandage. It’s very wonderful! a total of 24 square slices (2 12-inch pizzas) a total of 10 ounces crushed tomatoes
• 3 ounces tomato paste
• 1 tbsp sugar
• 1 tsp dried basil
• 1/2 tsp dried oregano, plus extra for dusting
• 1 1/2 tsp kosher salt, divided
• 2 cups + 2 tbsp all-purpose flour
• 1 tsp baking powder
• 2 tsp olive oil
• 2 t

• Preheat the oven to 550 degrees with a pizza stone in the bottom of the oven.
• In a medium-sized mixing bowl, whisk together the tomato puree, tomato paste, sugar, 1 teaspoon salt, the basil, garlic powder, and oregano until well combined and smooth. Remove from consideration.
• In a separate basin, mix together the flour, the remaining salt, and the baking powder.
• In a liquid measuring cup, mix together the water, oil, and corn syrup until well combined. Mix into the flour mixture until everything is well-combined. Gently knead the dough to bring it all together. Make a 12-inch pie by dividing the dough into two equal pieces and rolling out each piece separately.
• Transfer to a pizza peel that has been dusted with cornmeal. Half of the sauce should be spread on each pizza. Cover with cheese and any additional toppings you wish. Toss with a little basil, oregano, and kosher salt to taste, and serve immediately. Bake for 8-10 minutes on a pizza stone, or until the dough is crisp and the cheese is melted, bubbling, and golden brown. Allow for a few minutes of cooling time before slicing

Serving size: 1 slice 8 g protein, 168 kcal (eight percent), 19 g carbohydrate (six percent) (16 percent ), 6 g of fat (9 percent ), 4 g of saturated fat (25 percent ), Potassium: 146 milligrams (15 milligrams), Sodium: 357 milligrams (16 percent), Cholesterol: 15 milligrams (5 percent) (4 percent ), 1 gram of fiber (4 percent ), 2 g of sugar (2 percent ), Two milligrams of vitamin A (5 percent), and two milligrams of vitamin C (2 percent ), Calcium is 184 milligrams (18 percent), while iron is 1 milligram (6 percent ) *This recipe for pizza was derived from Food.com.

Imo’s St Louis Pizza Recipe

Keyingredients & Substitutes Enter the name of the recipe, an ingredient, and a keyword. By the number á-49696 pizza with a thin crust Google Ads are a type of advertisement that appears on Google’s search results page. Give this recipe a rating of 3.5/5. (4 Votes) Send a printout with a photo and a comment

Ingredients

• Preheat oven to 350°F. Combine 2 cups all-purpose flour and 2 tablespoons all-purpose flour in a large mixing bowl until well combined. Add 1/2 teaspoon salt and 1 teaspoon baking powder. Add 2 teaspoons olive oil and 2 teaspoons dark corn syrup. Add 1/2 cup tbsp water and 2 tablespoons water until well combined.
• Sauce
• 4 cup tomato paste
• 16 ounces raw tomatoes (diced into tiny bits)
• 1.5 quarts water, 1.5 quarts sugar, 1 tsp crushed basil, 1/2 teaspoon salt, 1/4 teaspoon thyme
• Cheese: 1 cup shredded white cheddar cheese
• 1/2 cup shredded swiss cheese
• 1/2 cup shredded provolone cheese
• 1 teaspoon liquid hickory liquid smoke
• Seasoning for Italian Cooking: 2 teaspoons oregano, 2 teaspoons basil, and 1 teaspoon thyme
• More information may be found at:

Preparation

Step 1

Directions: 1 Crust: Combine all of the ingredients until fully incorporated – the dough will be rather firm.This recipe yields enough dough for two (2) 12″ pizza pies.Without the need to rise or kneed the dough, it is ready to use ″as is.″ Divide the dough in half and form each half into a round ball before rolling it out as thin as possible.2 A pizza peel dusted with cornmeal can be used to move the crusts about on the pan.3 Imo’s pizza experience begins with the sauce, which, after the crust, is the first real step in producing the whole Imo’s pizza experience.When making the sauce, Imos utilizes a tomato sauce mixture that has a sweet taste, but it is not extremely sweet such that the rich tomato flavor or the spices are lost in the sweetness.

4 Sauce: Combine all of the ingredients together and set aside – do not pre-cook the sauce!This This recipe makes enough sauce for around four (4) 12″ pizza pies, which should give you an idea of how much sauce to put on each pizza.5 On top of the sweet sauce, Imo’s utilizes Provel Cheese, which is a simple combination of Cheddar, Swiss, and Provolone cheeses with a hint of liquid smoke flavoring added in for good measure.If you are unable to locate Provel at your local store, it is simple to make your own.6) Cheese: Gently mix until all of the cheeses and smoke flavoring are fully mixed.Typically, this recipe makes enough cheese for two (2) 12″ pizza pies, but if you want more cheese, you may want to double or triple the recipe.

Extra-cheese, onion, green pepper, sausage, hamburger, pepperoni (with anchovy), bacon (with a black olive), mushroom (with a Canadian bacon), jalapenos (with a pineapple), banana peppers (with a banana pepper), and tomatoes are among the authentic Imo’s pizza toppings.A professional pizza oven allows the meat toppings (such as hamburger, bacon, and sausage) to be applied uncooked; nevertheless, while making pizza at home, it is best to completely cook the meat before adding it to the pie.9 It’s time to season it with some Italian seasonings now that you’ve got the right crust, the right sweet sauce, the right smokey cheese, and the right amount of toppings.10 Seasonings: In a small mixing bowl, combine all of the ingredients and thoroughly mix them.11 Whereas the pizza is baked in a pizza pan in a restaurant, the best results may be achieved at home by utilizing a pizza stone and an oven temperature of roughly 450 degrees.

If you don’t have a pizza stone, use the thinnest baking sheet you can find and the lowest over-rack setting on your oven rack.Cooking time for pizza is determined by the color of the bottom of the dough, as well as the appearance of the cheese, which should be slightly golden in color.Cooking the crust for too long will result in a limp crust, while overcooking will result in a hard, harsh, burnt-tasting crust.

Finding the perfect baking time to achieve a crisp crust may involve some trial and error.Depending on how many and what kind of toppings you use, the overall baking time will vary as well.Generally speaking, check the pizza after around 10-12 minutes and modify the baking time as needed.12 As a final step in successfully recreating Imo’s Pizza at home, instead of cutting the pizza into triangular slices, cut it into tile-like squares instead.More information may be found at: ​

Question: How To Cook Frozen Imo’s Pizza

To Be of Service Preheat the oven to 450 degrees Fahrenheit. Take the pizza out of the paper circle. Placing the pizza directly on the middle rack will yield the best results (not on pan). Bake for 12-15 minutes, or until the cheese has melted and the crust has browned. Enjoy!.

How do you cook IMO’s Provel bites?

Prove Bites are little bites of meat that are fried in a pan. Preheat the oven to 435 degrees Fahrenheit. Prepare a baking sheet pan by placing frozen food on it and baking it for 6 minutes and 45 seconds at 350 degrees. Allow for 1 minute of resting time before serving.

How do you reheat Imo’s pizza?

You want the tray to be hot before it ever comes into contact with the pie. This is critical in recovering the crispness of our cracker-thin crust, which was previously lost. Bake for approximately 15 minutes once your oven has been properly preheated. Place your remaining pizza on top of the baking sheet and bake for another 15 minutes.

Does IMOS sell frozen pizza?

Imo’s frozen pizzas will be available for delivery throughout the United States beginning next week.

Why is Imo’s pizza so expensive?

Imo’s pricing are slightly more than those of major pizza chains; however, this is partly due to the fact that Imo’s is a much smaller and more specialized establishment. This restaurant is well-known in the area for its thin crust pizzas, which are sliced into squares and are referred to as the ‘St. Louis-style pizza’. The pricing for Imo’s menu items are listed below.

What is a provel bite?

Provel® Bites are a tasty snack. Easily poppable, lightly breaded, and packed with Provel® cheese before being deep-fried to golden brown perfection. Imo’s® meat sauce is served on the side.

Can I broil to reheat pizza?

Preheat the grill to high heat. Heating the toppings on leftover pizza is the only thing that can be done to finish off the meal. Your crust is crisp, but the toppings may be lukewarm if you don’t finish them off under the broiler for a few minutes. Placing an oven rack 3-4 inches below the flames and turning on your broiler to high is a good idea.

Should I bake or broil leftover pizza?

Reheating day-old pizza in the oven is the most effective method. Everything about it will taste almost precisely the same as it did the night before: warm, with a wonderfully crispy crust, melting cheese, and sizzling pepperoni on top.

How do I reheat pizza in the oven?

Using Tin Foil to Reheat Pizza in the OvenPlace a piece of tin foil on on the oven rack and bake for 15 minutes. Place the pizza on a piece of aluminum foil. Preheat the oven to 450 degrees for five minutes. Try baking the crust for 10 minutes at 350 degrees for a softer crust.

Is Imo’s only in Missouri?

A pizza restaurant franchise based in St.Louis, Missouri, Imo’s Pizza is owned and operated by Imo’s Pizza, Inc.According to the corporation, it will have more than 100 restaurants and outlets throughout Missouri, Illinois, and Kansas as of the year 2020.Imo’s Pizza is a local favorite.In honor of Ed and Margie Imo founded in St.Louis, Missouri.

There are 99 Imo locations in the Midwest and they offer a variety of cuisines.

What kind of cheese is on Imo’s pizza?

On top of the sweet sauce, Imo’s utilizes Provel Cheese, which is a simple combination of Cheddar, Swiss, and Provolone cheeses with a hint of liquid smoke flavoring added in for good measure.

Can I ship IMOS pizza?

Imo’s Pizza ships throughout the United States on Goldbelly®.

What’s in provel cheese?

Provel (/provl/) is a white processed cheese product that is particularly popular in St. Louis cuisine. It is a blend of cheddar, Swiss, and provolone cheeses and is available in a variety of shapes and sizes. Because Provel has a low melting point, it has a gooey, almost buttery feel when stored at room temperature.

How much is an extra-large 2 topping pizza at Imo’s?

A small costs around $10, a large costs approximately $15, and an extra-large costs approximately $25.

Does IMOS charge for delivery?

Apart from the pay system, Imos was a fantastic location to work and dine. Every time someone gets a delivery from Imos there is automatically a delivery fee connected to your order, and this is how I would receive a paycheck and walk out the door at the end of the night with my tips for the day.

What is St Louis-style cheese?

Provel cheese, which is a white processed cheese, is frequently used in St. Louis-style pizza. When it comes to pizza, Provel is a trademark for a mixture of three cheeses (provolone, Swiss, and white cheddar) that may be substituted for (or occasionally used in addition to) the mozzarella or provolone that is often found on other varieties of pizza.

Can you freeze IMO’s provel cheese?

Yes. It will become more crumbly when frozen, just like any other cheese. I order and freeze huge quantities of meat on a regular basis.

Is provel cheese Fake?

Because, at the end of the day, Provel is St. First and foremost, yes, Provel is processed, despite the fact that it is created from genuine cheese. Unlike Sammy Hagar, it’s a combination of Provolone, Swiss, and Cheddar cheeses that’s created in Wisconsin but that’s more popular in St. Louis than anyplace else in the world.

How do you defrost frozen pizza slices?

To microwave a frozen pizza slice, simply follow these simple steps: Placing the frozen pizza slice on top of a paper towel on a plate is a good idea as well. 1 minute at 50% power in the microwave will thaw the frozen vegetables. Remove the slice of pizza from the oven and let it aside to thaw for another minute or two.

How do you reheat frozen pizza on the stove?

Anthony Falco, Roberta’s chief pizzaiolo, suggests heating your piece in a nonstick skillet over medium-low heat for a couple of minutes before eating it as a side dish.Once the bottom of the pan is crisp, add a couple drops of water to the pan and reduce the heat to low.Cover the pan with a lid to keep the heat in.A minute later, you’ll have a flaky crust and melting cheese on your pizza!

Can pizza box go in oven?

No, you are unable to bake the entire pizza box in your oven. Due to the fact that the greatest temperature that a pizza box can withstand without catching fire is 400°F, this is the case. The use of an oven at a temperature greater than this will necessitate the urgent aid of firemen.

Can you reheat cooked frozen pizza?

Place the oven rack in the center of the oven and preheat the oven to 325 degrees Fahrenheit before reheating frozen pizza. As soon as your oven is warmed, put your pizza immediately on the middle rack and bake it for 35 to 40 minutes, or until the crust is golden brown and crispy.

How long is pizza good for in the fridge?

Pizza is safe to consume even if it has been sitting out for a long period of time. After staying out at room temperature for more than two hours, pizza becomes dangerous to consume and should be thrown away. Pizza that has been sitting in the fridge for many days will keep for up to four days.

Imo S Pizza Sauce​ – TheRescipes.info

Favorite recipes from www.imospizza.com fans.$25.95 for a large.Pizza with a single topping, toasted ravioli, and Provel Bites.Pack for a Summer Party.

$29.95 for two medium-sized dogs.2 Orders of Toasted Ravioli and 1 Order of 1-Topping Pizzas It’s a Big Meal Deal.$22.95, which includes an XL 1-Topping Pizza, Garlic Cheese Bread, and a House Salad Menu & Specials & Locate a Location & Reward Program & Contact Corporate & Retail Store

Imo’s Menu | Pizza, Pasta, Appetizers, Desserts & More

Www.imospizza.com is a popular website.Served on a pizza crust topped with Imo’s Italian dressing, eggs, sausage, bacon, and Provel ® cheese, this morning pizza is sure to please.Served with a Creamy Garlic Sauce and garnished with baby spinach, broccoli, roasted red peppers, mushrooms, red onion, and Provel ® cheese, of course!Imo’s ® speciality pizza is the first and most popular specialty pizza in the world, topped with sausage, mushrooms, onions, green pepper, bacon, and Provel ® cheese.

Top Results For Imo S Pizza Sauce​

Updated 1 hour ago

Imo’s Menu and Prices – Menus With Price

Top www.menuswithprice.com 0.It’s all about the meat.We use Provel cheese to top our famous meat pizza that is topped with sausage, pepperoni, bacon (including Canadian bacon), and other ingredients.0.

Barbecued Chicken.Our handcrafted BBQ pizza, which is tangy and rich, is created with fresh chicken, onion, BBQ sauce, and Provel cheese, among other ingredients.0.

Egg-ceptional in every way.At Imo’s, you may get breakfast at any time of the day.

Imo’s St Louis Pizza Recipe – (3.5/5) – Keyingredient

Www.keyingredient.com is the most important website.Do not pre-cook the sauce; simply combine all of the ingredients and consume immediately.Considering that this recipe makes enough sauce for four (4) 12″ pizza pies, you should have a good notion of how much sauce to put on each pizza pie.5 On top of the sweet sauce is a savory sauce.

Imo’s makes use of Provel Cheese, which is a simple combination of Cheddar, Swiss, and Provolone cheeses that has been smoked with liquid smoke to provide a unique flavor.

Imo’s Pizza – Clayton Menu: Clayton, MO Pizza Delivery.

Slicelife.com is a popular website.Provel cheese, Imos pizza sauce, and your choice of toppings are melted on top of the pizza.On Lunch Specials, we are unable to accommodate half topping requests for the first topping.The price is $11.95.

Appetizer Special for Lunch – 8 Toasted Raviolis, 1/2 House Salad, and a 16 oz.Lunch should be consumed.The restaurant is open from 10:00 a.m.

until 4:00 p.m.Daily.

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Imo’s Pizza Hot Wings – Scott Roberts Hot Sauce, BBQ and.

Great www.scottrobertsweb.com For those who are unfamiliar with Imo’s, it is best recognized as the main supplier of what is known as St.Louis-style pizza.If you’re not familiar with the phrase, this type of pizza is distinguished by a wafer-thin crust that’s comparable to a cracker (but with a slight chewiness), and it’s covered with a sweet tomato sauce and super-rich Provel processed cheese, to name a few ingredients.

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Highest-rated pizza restaurants in Springfield, according to TripadvisorYour browser indicates if you’ve visited this link

MSN What’s not to love about a decent pizza? It has a crust, cheese, and sauce. based on the reviews on Tripadvisor 15. Imo’s Pizza (Imo’s Pizza) Rocco’s Pizza is number thirteen on the list. Garbo’s Pizzeria is number twelve on the list. You are welcome to do so as well.

Back to college: 8 Twin Ports eateries for whatever you’re cravingYour browser indicates if you’ve visited this link

It is published by the Duluth News Tribune. You’ll most certainly run across them at Back Alley Duluth, Wild State Cider, or other similar establishments. Prices range from $3-$5 for sweets or mint juice to $13-$14 for dinners with one side dish. Are you new to Duluth? From Bent Paddle to St. John’s, you’ll be able to spot this green food truck touring the Northland.

Here, I Planned Your Bermuda Itinerary for YouYour browser indicates if you’ve visited this link

Cosmopolitan I was fortunate enough to travel to Bermuda in early August, and I’d want to share some of the highlights of my trip with you before my tan completely disappears. Are you prepared? Before we get started, a little reminder: You’ll note that I don’t provide specific recommendations on where you should stay.

Imo’s Pizza-CrestwoodYour browser indicates if you’ve visited this link

The Times of the Riverfront Among the dishes on Imo’s menu are St. Louis’ well-known Provel and sweet sauce pizza as well as thin-crust pasta dishes, salads, chicken wings, and toasted ravioli. A green-roofed building lies directly across the street from Crestwood Court on Watson Road.

Imo’s Pizza-St. Louis SouthYour browser indicates if you’ve visited this link

The Times of the Riverfront Although Imo’s did not develop St. Louis-style pizza, the Imo moniker has become synonymous with it. Imo’s homemade beef sauce is smothered over spaghetti noodles, which are then dusted with grated Parmesan cheese.

Where’s the beef? The grossest foods in Illinois and MissouriYour browser indicates if you’ve visited this link

BND Indulge your bread in a hot and spicy beef sauce. The essence of gravy bread can be summed up in one word: delicious. Imo’s yeast-free crust distinguishes it from the competition as well. Don’t be concerned, there was no mention of it.

Happy, Healthy Kids | Back to School Recipe with Schnucks: Mini Bagel Pizza PacksYour browser indicates if you’ve visited this link

KSDK Bagels should be topped with cheese, pepperoni, and vegetables after being spread with sauce on the cut sides.

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Yahoo Finance is a financial information provider. And, as a long-time vegan, I’ve made it a personal mission to try as many of them as I possibly can before giving up. In the meanwhile, these are the finest vegan things I’ve discovered at my local grocery shop so far this year.

11 Sauces for Pork To Instantly Upgrade SuppertimeYour browser indicates if you’ve visited this link

News from Yahoo! Adding a finishing sauce to a meal may be a significant element of the whole experience. Any pork dish, whether it’s pork tenderloin, pork chops, pork loin, or pig roast, will benefit from the addition of a flavor-packed sauce, which will elevate any dish from excellent to outstanding. Many of the recipes for quick pork sauce are simple.

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QSR magazine (Quick Service Restaurants) Corin believes that the Freshii model will face largely localized competition, such as Imo’s in Chicago. Despite the fact that Asian cuisine has existed for a long time. ″which has been basted with a spicy sauce.″ Units, which have an average of 3,800 square feet in size, are generally located in high-traffic areas.

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BND Then it’s topped with a white cheese sauce that’s produced from scratch. Those who support the St. Louis Cardinals can enjoy the Red Bird Shoe, which is a buffalo-marinated fried chicken breast substituted with fried chicken breast.

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The Enquirer of Cincinnati The Reds have, in my opinion, the greatest roster in the Central Division. Guests are welcome to simply drop in and have a nice time. Imbiber Dave exclaims, ″Pizza, pizza, pizza!″ I couldn’t resist the temptation to share a.

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Franchise Expenses ″Piccata benedict was inspired by the chicken piccata dish that everyone enjoys. It is made with focaccia and stuffed with lightly breaded chicken breasts, an egg on top and a light, lemony caper sauce. Jacques-Café Imo’s is a well-known New Orleans restaurant.″ And I thought it was really incredible and.

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Bloomberg Even the most recent events in Afghanistan and Belarus serve as a warning to all of us that the European Union is vulnerable to migration and is hypocritical when it comes to protecting its citizens. Governor Hogan joins in on the conversation.

Sauce Magazine – The OGs of St. Louis pizza

The best website is www.saucemagazine.com.’The Square Beyond Compare’ Pizza by Imo’s No St.Louis-centric dish is more divisive or generates more intense debate than ″The Square Beyond Compare.″ Purists have cried foul over the Imo’s pie, which features the thinnest of thin crusts covered with sauce and Provel cheese for years, while diehards have gone into a frenzy over the crispy, four-sided pieces that have become legendary.

IMO’S PIZZA – 17 Reviews – Italian – 14329 Manchester Rd.

Best www.yelp.com Delivery & Pickup Options – 17 reviews of Imo’s Pizza ″Normally, my wife and I simply order Imo’s Pizza to be delivered, but one day we decided to go in and eat.″ We ordered the lunch special, and our meal arrived at a reasonable rate.The personnel provided us free drink refills, and they were quite polite to us during the entire experience.In addition, the food was delectable, especially if you enjoy provel cheese on your pizza.

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Highest-rated pizza restaurants in Springfield, according to TripadvisorYour browser indicates if you’ve visited this link

What’s not to love about a decent pizza? It has a crust, cheese, and sauce. based on the reviews on Tripadvisor 15. Imo’s Pizza (Imo’s Pizza) Rocco’s Pizza is number thirteen on the list. Garbo’s Pizzeria is number twelve on the list. You are welcome to do so as well.

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You’ll most certainly run across them at Back Alley Duluth, Wild State Cider, or other similar establishments. Prices range from $3-$5 for sweets or mint juice to $13-$14 for dinners with one side dish. Are you new to Duluth? From Bent Paddle to St. John’s, you’ll be able to spot this green food truck touring the Northland.

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Imo’s Pizza-CrestwoodYour browser indicates if you’ve visited this link

Among the dishes on Imo’s menu are St. Louis’ well-known Provel and sweet sauce pizza as well as thin-crust pasta dishes, salads, chicken wings, and toasted ravioli. A green-roofed building lies directly across the street from Crestwood Court on Watson Road.

Imo’s Pizza-St. Louis SouthYour browser indicates if you’ve visited this link

Although Imo’s did not develop St. Louis-style pizza, the Imo moniker has become synonymous with it. Imo’s homemade beef sauce is smothered over spaghetti noodles, which are then dusted with grated Parmesan cheese.

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For the perfect homemade pizza:

1. Preheat the oven to 240 degrees Celsius (fan 220 degrees Celsius) and a baking sheet at the same temperature.
2. In a large mixing basin, combine the strong bread flour, the salt, and the instant yeast. Stir in the warm water and olive oil until the dough comes together in a rough ball.
3. Turn out the dough onto a lightly floured work surface and knead for 5 minutes, or until it is smooth and springy.
4. Place on dusted baking sheets and roll out into thin circles (you may need to stretch it a bit with your hands) approximately 25cm in diameter.
5. Bake for 8-10 minutes, until the crust is crisp, with your favorite toppings (such as tomato passata, mozzarella, veggies, or cured meats), using the floured sheet on top of the warmed sheet.

See the complete recipe for our quick and simple Margherita pizza here. More information on pizza may be found in our round-up of the top pizza ovens, and our collection of pizza recipes might provide more inspiration.

TIPS

HOW TO MAKE PIZZA

Due to the fact that the foundation should be very thin, the dough does not need to be allowed to rise. For those who do not wish to let their dough to rise, place it in a big greased mixing basin and cover it with greased clingfilm. As soon as you are ready to start making the pizza, pound the dough down to push out any excess air that has formed in it.

HOW TO MAKE PIZZA

Making the pizza crispy by placing the pizza’s baking pan on top of another hot baking sheet is a good way to do this. Below, you’ll find some tried-and-true recommendations for the greatest pizza accessories, as well as some of the top pizza ovens on the market.

Ingredients

• 10g fresh yeast or 7g sachet dried yeast
• 12 tsp sugar
• 375g Italian ’00’ flour, plus extra for dusting
• 1 tablespoon olive oil, with a little extra for frying
• 3 x 125g mozzarella balls, broken into pieces
• To be served with fresh basil

For the tomato sauce

• 3 tablespoons extra-virgin olive oil
• 1 chopped onion
• 1 smashed garlic clove
• 2 x 400g cans good-quality Italian chopped tomatoes

Method

• STEP 1Mix the yeast and sugar together with 250ml warm water and let aside for 10 minutes to allow the flavors to blend. Using a dough hook attachment on a table-top mixer, combine half the flour with the yeast mixture and beat on medium speed for 10 minutes (or combine in a bowl and knead with oil-coated hands in the bowl for 5-10 minutes)
• STEP 2Leave somewhere warm for 10 more minutes, then add the remaining flour and oil. Continue to beat or knead the mixture until it forms a dough for another 5 minutes. Place the ingredients in a well-oiled basin, cover with a towel, and set aside somewhere warm to double in size – approximately 112 hours
• STEP 3Prepare the sauce by heating the oil in a saucepan over a medium heat. Cook for 3 minutes, stirring regularly, after which add the onion. Cook for another 2 minutes after adding the garlic, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Add the tomatoes and bring to a boil, then decrease the heat to a low setting and cook for about 20 minutes, stirring periodically
• And
• STEP 4Once your dough has doubled in size, knead it for 4 minutes on a lightly floured surface until it is soft but not too elastic. Dividing the dough into six pieces and rolling them into balls, set aside for ten minutes. STEP 5Preheat the oven to the maximum temperature possible (270C fan in the Good Food test kitchen) and set a flat baking sheet in the oven. Using a well-floured rolling pin, roll out each ball of dough as thinly as you can until it is about 1/8 inch thick. Remove the baking sheet from the oven and lightly grease or dust it with flour before carefully transferring the dough foundation to it.. Distribute a layer of tomato sauce over the foundation (I prefer to apply it in the same proportion as you would put Marmite on toast, otherwise the base would become mushy and crumble), then the cheese and any additional toppings you wish
• STEP 6Bake for 5-10 minutes, depending on your oven’s temperature, until the base is crisp and the cheese is completely melted. Basil should be sprinkled on top.

RECIPE TIPS

CHOOSE YOUR TOPPINGS

You may also top your pizza with sliced jalapeño peppers, salami, and sautéed mushrooms; just be sure to use a small amount of each item or your pizza will get mushy. Recipe from the March 2010 issue of Good Food magazine.

Imo Meat & Sausage Charlie’s Market and Deli

Thank you for visiting Imo Meat and Sausage.In the historic ″Hill″ neighborhood of St.Louis, we have a number of offices.Imo Meat and Sausage is a meat manufacturing and distribution firm that specializes in wholesale meat.

We have been independently owned and run since 1971, and we are USDA inspected.We are happy to serve outstanding Italian restaurants and pizzerias throughout the Greater Saint Louis Metropolitan Area.In addition to Italian Sausage and Lugoniga, the Imo Meat and Sausage range also contains meatballs, Italian Roast Beef, ravioli, and a variety of pasta noddles.

In addition, we offer a wide selection of cheeses and sauces to pick from as well.When it comes to meat and sausage, Imo Meat and Sausage retains the legacy of excellence that you would expect from a family-owned business.Our original, old-world flavor contributes significantly to the distinct taste of our gourmet Italian sausage products, which are made in small batches.Natural casings, a distinctive combination of the finest spices, and the utilization of high-quality, lower-fat pork are all used in our products.Our pork, which is sourced from high-quality suppliers that adhere to stringent guidelines, is on average 80 percent lean, exceeding USDA leanness standards by 35 to 45 percent on a per-pound basis.To learn more about our deli menu and hours, please visit our deli page by clicking on the link above!

Imo’s Is Among the ‘Best Pizza in the Country,’ Says Tasting Table

Liza Lagman Sperl’s Flickr photo is used with permission.″> You may say whatever you want about Imo’s.Whether you like it or not, it’s a staple of St.Louis food — and now the editors of Tasting Table have given the Square Beyond Compare a national nod for its culinary excellence.

According to the website, which distributes news on food and drink aimed at culinary enthusiasts, their list of the greatest pizzas in the country was issued on May 22, 2011.From deep dish to wood-fired to Neapolitan to New York-style pizza, Tasting Table showcased some of the nation’s top pizza joints as well as the 26 states where the pies were created.Read on for more information.

And, sure, Imo’s has received acclaim for their St.Louis-style pizza, which is unique to Missouri.This article from Tasting Table takes readers who are unfamiliar with Imo’s through its history of development and explains the science behind its cracker-thin crust and Provel cheese: Originally conceived in 1964 as a need for meat-topped pizza after spending a Friday according to the customary Catholic dietary constraints, the concept has grown into a pizza business with around 100 outlets worldwide today.Our conversation is about the legendary Imo’s, which serves up authentic St.Louis-style pizza with a thin, crispy crust made with Provel® cheese.In contrast to most other forms, the Saint Louis version substitutes baking powder for yeast in the crust, resulting in a cracker-like consistency that is evocative of saltines in the best conceivable manner.

The second distinguishing feature is the Provel cheese, which is a processed combination of cheddar, provolone, and Swiss cheeses that is renowned for its exceptional gooeyness.You should definitely try it if you happen to be in the neighborhood since it’s something you won’t find anywhere else in the world.There’s just one problem with that: ″Would you want to try a slice?″ We wouldn’t quite use that word to describe pizza that is only available in whole pies — and pies that are chopped into squares, at that — but it does apply.But we’re getting ahead of ourselves.

1. Whether you like it or don’t, whether you agree with it or disagree with it, Imo’s has brought attention to St.
2. Louis — and we’ll use any opportunity to gloat about it.
3. TasteTastingTable.com has a comprehensive list of the greatest pizzas in the United States.

Provel cheese

The original picture may be found by clicking here.″ Please see the original image at this link: href=″Click here for the original image.″ Please see the original image at this link: href=″Click here for the original image.″ Please see the original image at this link: href=″Click here for the original image.″ a href=″ ″Known as Provel in St.Louis, Missouri, it is a white processed cheese that is popular among the locals.Provel is made with cheeses such as Cheddar, Swiss, and provolone.It is soft and gooey at room temperature, with a texture that is nearly buttery, and as a result, it has a low melting point.

When it comes to St.Louis-style pizza, this is the most customary topping.It is also frequently used in salads, poultry dishes, and the Gerber sandwich, among other things.

Some restaurants go one step further and substitute Provel for fresh Italian cheese and cream in their pasta meals with white sauce, rather than the more traditional fresh Italian cheese and cream.Provel is a term that is commonly heard in the St.Louis region but is rarely heard elsewhere.According to food critic Joe Bonwich of the St.Louis Post-Dispatch, Provel was developed specifically for St.Louis-style pizza more than half a century ago by the downtown firm Costa Grocery (now Roma Grocery on the Hill, in a predominantly Italian neighborhood of St.

Louis) in collaboration with the Hoffman dairy company of Wisconsin, and is now available nationwide (now part of Kraft Foods).Bonwich claims that Provel was created in response to perceived consumer demand for a pizza cheese with a ″clean bite″: one that melts well yet breaks off cleanly when eaten (clean bite).One common explanation is that the name comes from a combination of the terms provolone and mozzarella, which are two of the cheeses for which it is a replacement.However, neither of Bonwich’s sources at Kraft nor Roma could provide a solid answer for the origin of the name.

1. Due to the fact that it does not match the moisture content standards set out by the United States Food and Drug Administration (FDA) for a food to be deemed cheese, Provel, like American cheese, is not lawfully labeled simply as cheese.
2. Provel is a pasteurized process cheese, as opposed to other types of cheese.
3. Provel is praised by fans for having a delightful, subtly smoked flavor and a texture that is softer than mozzarella while yet maintaining a cohesive consistency that does not generate untidy threads when cut.
4. The Churny Company, Inc.
5. of Glenview, Illinois now owns the trademark on the Provel name, which was first used in 1947 and registered in 1947.
6. Churny has been acquired by Kraft Foods and is now a completely owned subsidiary of the company.

Wikipedia

Imo’s Menu

This is a St. Louis institution. Provel® cheese, roast beef, ham, salami, lettuce, tomatoes, pickles, and sandwich dressing are some of the ingredients in this sandwich.

Roast Beef & Cheese

With melted Provel® cheese on top, this is the ultimate top round beef dish. Pickles and pepperoncini peppers are included in the price.

Turkey Club

Provel® cheese is melted and layered between oven-roasted turkey breast and bacon before being served on a bed of lettuce and tomatoes with sandwich dressing.

Meatball & Cheese

Our homemade meatballs are slathered in our house spaghetti sauce and topped with Provel® cheese for a delicious meal.

Salami & Cheese

Hard salami slices are layered with Provel® cheese and your choice of toppings on a toasted bun.

Ham & Cheese

Provel® cheese and your choice of toppings are served over a bed of sliced hickory-smoked whole ham. (Try it on a slice of Garlic Bread!)

Salsiccia

Provel® cheese, a sausage patty, spaghetti sauce, pickles, pepperoncinis, and arugula. Always hot and ready to eat!

Imo’s Veggie

Extra Provel® cheese, lettuce, tomatoes, onions, mushrooms, green peppers, black olives, and Imo’s vinaigrette dressing are combined to create a deliciously refreshing salad. Served