What Is St. Louis Style Pizza?

The definitive characteristics of St. Louis-style pizza are a very thin cracker -like crust made without yeast, the common (but not universal) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of wedges.

What makes St Louis-style pizza different from other pizza?

The key differences between St. Louis-style and that of other pizzas are found in three main categories: cheese, crust, and toppings. The cheese of St. Louis-style pizza is found exclusively around Missouri. The cheese, Provel, was invented by local businesses to establish a flavor that distinguishes the city’s pizza from the rest of the world.

Who invented the St Louis style pizza?

The crispy, thin crust nature of St. Louis-style pizza is attributed to the man who introduced pizza to St. Louis back in 1945. Amadeo Fiore, a successful tenor, opened his restaurant to a public that, to that time, had been largely unaware of what pizza even was.

What is special about St Louis pizza?

Louis-style pizza is an unleavened dough, which gives it an ultra-thin, crisp, crackery—dare I say it? —tortilla chip-like texture. It also makes the dough a little more dense and resilient than standard pizza dough, giving it an abnormally long shelf life.

What makes St Louis style pizza different?

Louis-style pie is made with unleavened, yeast-free dough, giving it a texture that is more akin to a cracker than traditional pizza crust. The crispy crust is capable of supporting a whole lot of toppings, and that’s a good thing since they like to pile the toppings high in The Gateway City.

What is the difference between St Louis style pizza and Chicago thin crust style pizza?

Not just thin like a New York-style pizza or crispy like a New Jersey-style bar pie – way slimmer and crunchier. As in, pizza meets nachos. There is, however, a key difference in the preparation of the dough – Chicago’s thin-crust base typically includes yeast whereas St. Louis’ does not.

What is St. Louis thin crust pizza?

Louis Style Pizza. This traditional pizza is nestled on a paper thin, crisp crust (no yeast!), covered lightly in a sweet sauce, and then smothered in tangy provel cheese. The cheese is so gooey and delicious, it sticks right to the top of your mouth.

Where did St Louis style pizza start?

Louis-Style Pizza. It all started with a man named Amedeo Fiore who moved to Chicago in the 1930s with dreams of becoming a famous tenor. In 1945, after a successful singing career, he and his wife opened a small Italian restaurant near the Chase Park Plaza Hotel.

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.

What 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.

Who created St Louis style pizza?

The founder, Luca Meglio, was an Italian immigrant that opened it in 1953. The restaurant operated for almost 30 years, allowing the current style to permeate across the city. At its height, Luigi’s was the pinnacle of St. Louis pizza, the be all and end all of what they had to offer.

What is Greek style pizza?

In the cuisine of the United States, Greek pizza is a style of pizza crust and preparation where the pizza is proofed and cooked in a metal pan rather than stretched to order and baked on the floor of the pizza oven.

What is Brooklyn style pizza vs thin crust?

The Brooklyn-style pizza isn’t gummy and fluffier like the hand-tossed option. Instead, it’s a very thin pizza with a less doughy crust and a crispier taste.

Is Chicago-Style Pizza thick or thin crust?

Although the entire pizza is very thick, in traditional Chicago-style deep-dish pizzas the crust itself is thin to medium in thickness. Deep-dish pizza is baked in an iron skillet or a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan.

What is Cuban style pizza?

Cuban pizza is a pizza variety that’s distinguished by the dough and the sauce. The dough is a little thicker than in other pizzas and the sauce is a little bit sweeter. This is not a fancy pizza style – it’s simple, comforting, and accessible. The selection of toppings (which are baked into the pie!)

Is Monicals pizza St Louis style?

LOUIS STYLE PIZZA – Monical’s Pizza.

What is Minnesota style pizza?

“Minnesota Style” is simply a thin crust pizza that has lots of toppings and cheese. And, the most important thing about ‘Minnesota Style’ pizza is that the pieces have to be cut in squares. Pro Pizza Tip – If you have a pellet smoker – get a pizza stone and cook your homemade or frozen pizza on the grill.

St. Louis-Style Pizza: Scientifically Designed To Polarize Pizza Lovers

• New York and Chicago-style pizzas may be better known around the country, but the St.
• Louis-style was engineered to stand apart from every other place in the country.
• In the 1950s, a collaboration between a local grocery store and dairy producer led to a cheese product with the, arguably, most desirable pizza traits.
• With toppings stacked to the edge of thecrust, every full-mouthed bite of a St.
• Louis pizza reminds you that other cities still have a thing or two to learn.
• Buttery, crunchy, oozing with cheese, and smothered with cheese, it is easy to mistake your St.

Louis pizza with a pile of nachos.While you might not see St.Louis-style permeating too far out of the midwest, it checks the boxes of many pizza lovers: Oozing with cheese?You bet.

1. Flavorful and crunchy crust?
2. Got that right.
3. Smothered with toppings?
4. To say the least.
5. Well, what puts it over the edge compared to others?
6. Bacon.

1. Lots and lots of bacon.

What Is St. Louis-Style Pizza?

• St.
• Louis-style pizza is popular in the Midwestern American city of St.
• Louis, Missouri and surrounding areas.
• It has a thinner crust when compared to other kinds of pizza and uses Provel, a processed form of cheese (from provolone, swiss and white cheddar).
• St.
• Louis-style pizza differs from that of other styles most clearly in its crust.

Almost every other pizza style includes yeast in their dough, but that norm is outright rejected in St.Louis.Without the yeast, the dough takes on a dense and flavorful cracker-like consistency that can support hefty loads of toppings.When you first look at a St.

1. Louis-style pie, the ultrathin style make it almost look like chips, rather than a pie.
2. It is argued by some of the premier pizza connoisseurs that St.
3. Louis style pizza even crosses into the domain of nachos.
4. To hammer home that St.
5. Louis communal nature, St.
6. Louis-style was born ready to party with a tavern style cut, rather than arbitrary eight friends limitations.

1. While mozzarella may be ubiquitous with pizza in most cities, St.
2. Louis reminds you that it is not like most cities.
3. Here, the cheese (cheese product) of choice is none other than Provel.
4. Provel is the champagne version of Velveeta or Cheese-Whip.
5. It is a processed white cheese that was made in St.
6. Louis and can be found in dishes across the city and region.

• Provel combines cheddar, swiss, and provolone cheeses in one processed chunk.
• While mozzarella is stretched and pulled, Provel is poured in an almost soup like fluid.
• It takes on a unique flavor that surprises a first-time taster with its sharp and smoky undertones.
• The fattiness and low melting point make it a perfect choice in a pizza oven.

And if you managed not to be sold by Provel yet, you should know that it holds one of the longest shelf lives, meaning you can enjoy it days after with the same flavor and consistency.

The History of St. Louis-Style Pizza

• Cheese historians and St.
• Louisans can trace the origins of Provel to Costa Grocery.
• Mad cheese scientists at Hoffman Dairy Company collaborated with the ambitious grocery store to make this cheese specifically for unique pizza taste.
• Unlike Chicago, New York and the other mainstream choices that fell in line to King Mozzarella, St.
• Louis decided they could do better.
• Provel is composed originally of cheddar and provolone, but now includes Swiss and smoke flavor.

To signify the blend of cheeses, the one was dropped off the name provolone.The cheese is now found in dishes throughout the city but is scarcely found outside of the region.Though the copyright to the cheese blend has changed hands a few times, Kraft is now its holder.Fiore Pizza, while not using the beloved Provel, is a pivotal restaurant in the history of St.

1. Louis Pizza.
2. The crispy, thin crust nature of St.
3. Louis-style pizza is attributed to the man who introduced pizza to St.
4. Louis back in 1945.
5. Amadeo Fiore, a successful tenor, opened his restaurant to a public that, to that time, had been largely unaware of what pizza even was.
6. Fiore’s restaurant grew rapidly and its style became a staple in the community to this day.

1. The first pizzeria to make Provel their mainstay was Luigi’s Restaurant.
2. The founder, Luca Meglio, was an Italian immigrant that opened it in 1953.
3. The restaurant operated for almost 30 years, allowing the current style to permeate across the city.
4. At its height, Luigi’s was the pinnacle of St.
5. Louis pizza, the be all and end all of what they had to offer.
6. In 1964, Ed and Margie Imo decided they would throw down a whopping $75 and establish a pizzeria that delivers.

• With next to no experience as restaurateurs, the couple relied on a chef to create a special recipe.
• That chef, of course, used Provel.
• With a sprawling franchise, the company is still managed by the children of its original owners.
• While the company is not the first to use Provel, they are the undeniably the most responsible for spreading it around town.

What Makes St. Louis-Style Different Compared To Other Types of Pizza

• St.
• Louis pizza is quite different when compared to other types of pizzas.
• The key differences between St.
• Louis-style and that of other pizzas are found in three main categories: cheese, crust, and toppings.
• The cheese of St.
• Louis-style pizza is found exclusively around Missouri.

The cheese, Provel, was invented by local businesses to establish a flavor that distinguishes the city’s pizza from the rest of the world.Provel is a blend of other cheeses and comes in a soupy, Velveeta like texture.When baked, it has a rich flavor that separates it from the classic mozzarella.As Zach Links of Slicelife wrote, “Provel melts better than any of them, because that’s what it was designed to do.

1. With extra fat and moisture added during its production, Provel is the meltiest “cheese” out there.” The crust is attributed to Amadeo Fiore, who moved to St.
2. Louis from New York.
3. With experience in Italian cuisine, he was able to capitalize on the flavor of New York crusts while creating a dough that can support many more toppings than a traditional pie.
4. The crispy pies are sliced in a tavern cut, rather than the usual eight-slice pie.
5. The crust is so crispy that it is not only compared to nachos but, to Stephenie Ellis of USAToday, maybe more aptly a cracker or matzo.
6. Lastly, the topping game in St.

1. Louis is no joke.
2. Pizzerias in this town are determined to take the additional structural integrity of the crispy crust to pile on as many toppings as possible.
3. The toppings used to coat the pies in restaurants here are a bit different, too.
4. Instead of the usual pepperonis and mushrooms, St, Louis-style employs the only food that captures that hearts, minds, and tongues of every American: bacon.
5. As many slices as can fit, and then a few more.

What Are Some of The Most Well Known St. Louis-Style Pizza Restaurants

• St.
• Louis is home to countless options for an amazing slice of pizza.
• From chains like Imo’s to local mom and pop pizzerias, there are enough options for all of the city’s residents to have a favorite.
• On Yelp, Melo’s takes the number one position.
• St.
• Louis magazine’s George Mahe, of St.

Louis Magazine, chose Anthonino’s for his top choice.Foursquare had Pi Pizzeria at the top of their list.The premier choice for pizza aficionados, Sauce Magazine, selected Monte Bello’s Pizzeria for their St.Louis champion.

1. There is no shortage of options to choose from when it comes to grabbing a slice in St.
2. Louis.
3. For every St.
4. Louisan you ask for a recommendation, you’ll get five or more “must visit” pizzerias.
5. Here are some of our favorites:

1. Imo’s.

• Imo’s is a St.
• Louis icon.
• Imo’s is one of the original pizza chains in St.
• Louis, dating all the way back to 1964.
• The first restaurant was secured by Ed and Margie Imo for $75.
• They combined the usage of Provel cheese with a special cornmeal crust to create a truly one of a kind pizza.

In addition to a special flavor, Imo’s distinguished itself as a pizzeria by delivering its pizza directly to customers.In a time when dining in and carrying out were the de facto options, Imo’s disrupted a culinary market and paved the way for many other chains.By 1985, the small restaurant had swelled up to 30 locations.The company anticipates having more than 100 by the end of 2020.

1. Imo’s is the subject of popular culture foodie wars, such as spats between native St.
2. Louis actors Jenna Fischer and John Hamm and Jimmy Kimmel Live!
3. host Jimmy Kimmel.
4. With such a differing taste compared to traditional pizza, it is no surprise Provel cheese causes such division.
5. Fischer and Hamm were, of course, fierce defenders of their hometown brand, such as Hamm’s reminder that Imo’s tastes like the Gateway Arch and “t tastes like eleven World Series Victories.”

2. Anthonino’s Taverna.

Anthonino’s Taverna is a St. Louis specialty location since 2003. The Italian restaurant blends its menu with items from Greek cuisine in an ever-expanding menu. The family-owned restaurant operates out of a building originally made in the 1930s and maintains a rustic, traditional atmosphere.

3. Pi Pizza.

• Pi Pizza was the first food truck to grace the city of St.
• Louis.
• Pi launched its first truck in 2010 and, despite having plenty of franchise locations around town since 2008, still operates two food trucks.
• In October of 2008, President Barack Obama called Pi Pizza to let them know they made the best pizza he has ever had.
• In addition to the Provel cheese, Pi offers vegan cheese, dough, and mock meats.

Why People Love St. Louis-Style Pizza

St. Louis-style pizza is deliberately different than pizza from nearly any other place in the world. The cheese, Provel, was designed to be the ultimate pizza spread. With that gooey cheese, combined with a buttery crust, a flavor is created that no other city can rival. St. Louis-style pizza not only has a one of a kind flavor, but it also reminds people of home.

1. Flavor.

• Chicago has deep dish, New York has a ton of grease, California has thin crust, and St.
• Louis has Provel.
• Provel’s gooey and intense characteristics make it stand out from slices anywhere else.
• Native St.
• Louisans grew up surrounded by the special creation, but it remains a foreign oddity to much of the country.
• With Kraft still retaining rights on most Provel production, it is not easy to come across the style too far out of St.

Louis.Unlike a New York slice that you can fold over or the whole cutlery set necessary for a Chicago deep dish, the St.Louis-style is eaten more like a nacho.Or as Clint Worthington of The Takeout writes, “What is St.

1. Louis-style pizza, you might ask?
2. Imagine if pizzas were nachos, and you’ve got the general gist of it.” The pie is sliced extra crispy in manageable bite sizes, smothered in toppings and extra gooey cheese.

2. Nostalgia.

With monotonous chains that cross states, regions, and even countries, it becomes increasingly special to have a unique trait from your home cuisine. America is a melting pot with culinary inspiration from every place in the world. While Champagne can only be made in Champagne France and Bourbon only made in Kentucky, the great city of St. Louis has staked the claim on Provel cheese.

Conclusion

• Whether you are visiting the St.
• Louis area or passing through on a road trip, giving St.
• Louis-style pizza a try is a necessary task.
• The great pizza rivalry may rage on in other parts of the world, but St.
• Louis can rest easy knowing that, so long as copyright laws are protected, their Provel cheese will keep them, unlike all the other major styles.
• St.

Louis certainly owes people some answers on other questionable food choices, but pizza is one area that they have made a big mark.PHOTO BY: MABEL SUEN

What Is St. Louis-Style Pizza?

• There are hundreds of different types of pizza across the world, and in the United States, we have at least eleven!
• While there are still some parts of the country that only have a choice between thin crust or thick crust, those of us who are lucky enough to live in Missouri are also lucky enough to have access to a local favorite: the St.
• Louis-style pizza!
• Those who are new to the city may be thinking “isn’t St.
• Louis-style pizza just another way to say thin crust?” We need to go on the record, right here and now, to defend the honor of one of our most important contributions to the canon of American food.
• No, St.

Louis-style pizza is not just another name for thin crust!We understand the confusion, and we’re here to explain—and once we’ve gone over the basics, we highly recommend that you try some St.Louis-style pizza and say hello to your family’s new favorite pizza style.

The Crust

• We’ll start with the crust because that’s where the confusion starts.
• While traditional thin crust pizza dough is made from flour, yeast, oil, and salt, St.
• Louis-style pizza has an ultra-crispy, cracker-like thin crust made from unleavened, yeast-free dough.
• This gives the crust some serious structural integrity, so it can support lots of toppings piled high, which isn’t usually possible with a traditional thin crust pizza.

The Sauce

Not as thick as Detroit-style, not as thin as New York-style, St. Louis-style sauce is ideal for swirling edge to edge on that cracker-thin crust! A little savory and a little sweet, with a little extra oregano added to the seasoning, this sauce helps to balance the flavors of any toppings you could want—whether you prefer traditional, modern, trendy, or limited-edition options.

The Cheese

• Traditionally, St.
• Louis-style pizza uses a proprietary 3-cheese blend called Provel.
• Pizza bylaws prevent us from revealing the confidential trade secrets behind this marvel of dairy engineering, but what we can say is Provel is a blend of white cheddar, provolone, and Swiss cheese.

1. Here at Dogtown Pizza, we dared to improve on perfection with our own proprietary 3-cheese blend: we just think mozzarella really pulls the pizza together!

The Cut

• St.
• Louis-style pizza is traditionally served sliced into squares, with about 16 pieces of varying size per pizza (this can also be called “party cut”).
• Of course, we can’t tell you what to do in the privacy of your own home with a St.

1. Louis-style pizza you baked in your own oven, but we do strongly recommend you embrace tradition on this one.
2. The smaller slices are easier to pick up and bite into, plus you can justify all the toppings you want if you’re not thinking about how they’ll balance on a longer, thinner slice.
3. Besides, this also means you’ll be able to do something you haven’t done since middle school: eat four slices and then go back for more!

The Toppings

• The original St.
• Louis-style pizzas, like most early pizzas in America, were made by Italian immigrants using recipes based on the Neapolitan-style pizza.
• Common toppings included tomatoes, basil, anchovies, and mozzarella.

1. In the following decades, it was discovered that more foods could be converted into pizza toppings merely by the process of making the foods bite-sized and adding them to a pizza crust.
2. We now live in a future that would be unimaginable to the original creators of pizza, one where all vegetables, and all meats, can be eaten on pizza.
3. We have Hot Wing pizza, and Hamburger pizza, and if you add beans, salsa, and sour cream, isn’t a St.
4. Louis-style pizza almost genetically identical to an open-face quesadilla?
5. Speaking of the best toppings on St.
6. Louis-style pizza, look for Dogtown Pizza in your local grocery store freezer section for a vast selection of topping options.

1. Go traditional with our Tomato Basil Garlic or Pepperoni Pepperoncini pizzas; get spicy with our Hot Wing pizza; try our Sausage & Pepperoni pizza with Salsiccia sausage made local and delivered directly from The Hill, or get double the savory, smoky, salty bacon on every slice with our Bacon Bacon pizza!
2. Picky eaters at your house?
3. Our cheese pizza is a favorite for a reason—it’s made with our creamy, tangy, white cheese blend that’s always stretchy, never stringy.
4. Whatever toppings you’re in the mood for, they all taste their best on a St.
5. Louis-style pizza with the ideal proportions of crust, sauce, and cheese to make the toppings the star of your meal.
6. And when you’re in the mood for a St.

Louis-style pizza at home that fits into your schedule by going from freezer to table in under twenty minutes, now you’re talking about Dogtown St.Louis-style Pizza!

The Morning After

• Another thing that’s unmistakably St.
• Louis-style?
• It’s just as good the next morning as the night of!

1. When your pizza is St.
2. Louis-style, you won’t be looking forward to limp-slice leftovers topped with congealed cheese (and not just because St.
3. Louis-style is so good you won’t have any leftovers!).
4. That crispy, cracker-thin crust stays crisp, and the ooey-gooey, creamy, melty, stretchy deliciousness-incarnate that is the Provel cheese blend stays just as delicious hanging out in the fridge overnight as it was fresh out of the oven.
5. If your slices make it to morning, it’s a sure bet they won’t make it much longer than that!
6. And as a bonus, St.

1. Louis-style pizza goes great with coffee, due to its contrasting textures and flavors, and the smaller, square-cut slices help it blend in with the daintier, sweeter options on the pastry tray (or are we the only ones bringing pizza and donuts to the weekly breakfast meeting?).
2. Is there something that sets St.
3. Louis-style pizza apart from other—dare we say lesser— pizzas that we left out?
4. How do you explain St.
5. Louis-style pizza to people from out of state?
6. What’s your favorite style of pizza, and why is it St.

Louis-style?Let us know in the comments below!

What is St. Louis-Style Pizza? – Slice Pizza Blog

• For a moment, forget everything you know about pizza.
• Forget about the usual mozzarella-driven cheese blend on top, forget about the crust you expect from a pie, and forget about the aroma you’ve come to expect from your favorite feel-good meal.
• Alright, now that we’re working with a clean slate, it’s time to learn about the St.

1. Louis-style pizza and why it is a regional fan favorite.
2. What kind of cheese is on a St.
3. Louis-style pizza?
4. If that gooey, melty cheese on a St.
5. Louis pie looks unfamiliar, there’s a good reason for that.
6. St.

1. Louis-style pizza is topped with Provel cheese, a processed blend that is said to be a mix of cheddar, provolone, and Swiss cheeses, yet tastes unlike any one cheese in that trio.
2. Folks may disagree on the flavor profile of Provel, but this is objective fact: Provel melts better than any of them, because that’s what it was designed to do.
3. With extra fat and moisture added during its production, Provel is the meltiest “cheese” out there.
4. What else makes St.
5. Louis-style pizza so unique?
6. The ultra thin crust of St.

Louis-style pie is made with unleavened, yeast-free dough, giving it a texture that is more akin to a cracker than traditional pizza crust.The crispy crust is capable of supporting a whole lot of toppings, and that’s a good thing since they like to pile the toppings high in The Gateway City.St.Louis-style pies can be topped with the standards, like pepperoni and mushroom, but bacon may rank as the most popular add-on to this non-traditional pizza spinoff.And, yes, it jibes just fine with the rest of the pie.With crispy pork bits and crunchy crust sandwiching melty Provel cheese, bacon-topped St.

Louis pizza is a textural sensation that should not be missed.The ultimate day-after slice.We could sit here all day and discuss the merits of every style of pizza (no, really, we can – this is how the staff of The Sauce spends most of its waking hours).

• We’re not here to tell you that one style of pizza is superior to another, but we can confidently say that St.
• Louis pizza holds up nicely as a day-after treat thanks to its unorthodox cheese and superbly thin crust.
• Noted chef and Serious Eats author J.
• Kenji López-Alt reached a similar conclusion as he wheeled out of STL on a road trip through the Midwest.

“The dougha little more dense and resilient than standard pizza dough, giving it an abnormally long shelf life.You know how day old pizza can get a little leathery in the crust?Not so with Imo’s!,” López-Alt said of a leftover pie from a famed St.

Louis chain.“That cracker is still a cracker the next day and even the third, whether you deign to refrigerate or not. That, my friends, is the magic of Provel.” “What’s even more magical about Provel is what happens to it the next day.Ready for it?Practically nothing.That stuff is nearly as creamy, gooey, and shamefully delicious eaten out of the box in the car at room temperature the second day as it is fresh out of the oven.

1. Forget cold, congealed mozzarella.
2. Gimme Provel for my day-old pizza, please.” It’s far, far different from the traditional pizza of Naples, Italy, but St.
3. Louis-style pizza has found a massive following of its own for good reason.
4. Now that you know the basics, we encourage you to order up a pie that can be enjoyed over the course of multiple meals.
5. — Zach Links is an L.A.-based sports journalist who is equally concerned with the outcome of the game and what he’ll be eating at halftime.
6. In addition to serving as a staff writer for The Sauce, he’s also the lead writer and editor of ProFootballRumors.com.

You can follow him on Twitter @ZachLinks and on Instagram @FatZachLinks.

What is St Louis Style Pizza?

• I know you are familiar with many pizza recipes, but do you have an idea about what St Louis Style Pizza could be?
• Would it not be right if an informed pizza expert like me taking you on board to discover everything about St Louis yummy Pizza?
• Well, you got it right here.

1. St Louis Style Pizza is a cracker-like crust cut into rectangles or squares of wedges that are made with Provel processed cheese and yeast.
2. It is thin, distinct, and common in the city of St.
3. Louis and its environs in Missouri.
4. This pizza is available in local chains, restaurants, and supermarkets.
5. This delicious pie, also called Imo, is suitable for your daily need for a sweet pizza recipe.
6. Besides, it is made in, by, and for America.

1. Read on to discover more on the ingredients of this pizza, how to make it, and why it is good for your health.

Why is St Louis Style Pizza Good for You?

You probably have heard folks dismissing products for their lack of knowledge. It should never be so when it comes to your lovely pie. St Louis-style pizza is suitable for you and your family. A healthy pie is all you need, and Imo pizzas afford you the luxury to incorporate all you require for a balanced diet. Yes, St Louis pizza is the deal for you, and here is why:
• It is low in calories. The Imo is made of a very thin crust and little sugar. This starchy load is fair enough not to raise serious concerns about your calorie uptake. You are healthier with a St Louis pie.
• The toppings of Imo are rich in proteins, vitamins, and minerals. Your overall health is well taken care of by St Louis pizza.
• St Louis Pizza oozes with your lovely cheese. Cheese is rich in vitamin B12, protein, and calcium that your body needs for a healthy bone and muscle density.
• Imo is a crunchy and flavorful pie. Isn’t this quality what folks look for in a pizza?
• St Louis pizza is heavy with lots of bacon! Bacon is rich in fiber and proteins, which are healthy for your digestive system, building and repairing your body tissues.
• Easy to make at home. St Louis pizza is your homemade dessert whose cost is manageable.
• It is easily available. Imo is quick to find in restaurants and food stores near you.
• Imo puts you in the driver’s seat. For the lovers of honey and vinegar, st Louis pizza is the place you take charge and treat yourself.

Which Ingredients are used to Make St. Louis Pizza?

Your Pizza is as healthy and yummy as the quality of its ingredients. To give you a clear picture of what you may need to make St Louis pizza in your restaurant or home, I give you a list of ingredients enough to make this pie for twelve people. You will need a large mixing bowl to blend your ingredients. To prepare your crust, you require the following:
• Two cups of all-purpose flour. You can go for whole-grain flour if you so wish.
• Two tablespoons of all-purpose flour.
• Two teaspoons of olive oil
• One teaspoon of baking powder
• ½ teaspoon of salt.
• 21/2 tablespoons of water
• Two spoons of dark corn syrup

To prepare your St Louis pizza sauce, you need the following:
• Six ounces of tomato paste
• 16 ounces of tomatoes cut into fine pieces.
• One teaspoon of ground basil
• 1 1/2 tablespoons of sugar
• ¼ teaspoon of thyme
• ½ teaspoon of salt

To make your Cheese, you need to blend the following:
• ½ cup of shredded provolone cheese
• One cup of shredded white cheddar cheese
• One teaspoon of liquid hickory and liquid smoke
• ½ cup of shredded Swiss cheese

For your Italian Seasoning, get this combo:
• Two teaspoons of basil
• Two teaspoons of oregano
• One teaspoon of thyme

How Do You Make the St Louis Pizza?

• While folks enjoy an ordered Imo pie, you can chart your own path by treating yourself to a homemade St Louis pizza.
• The good news is you can bake it!
• You don’t have to pack and travel to Missouri for your Imo pie.

1. Aren’t you ready to try your hand in putting the ingredients listed above together and make your Imo pizza?
2. Bring St Louis to where you may be in the world.
3. Right, here is your simple and elaborate procedure for making your St Louis Pie.

The Crust

The crust is your basic element in baking the Imo. Unlike in other pizza brands, you need a relatively small dough to make this pie. Your ingredients for the crust are enough to make two twelve-inch pies of pizza. Here is what you should do:
• Thoroughly mix the ingredients until they are consistent.
• Divide the dough into two portions.
• Shape each portion into a round ball.
• Roll each ball into paper-thin density.
• To move your crusts, use a pizza peel.
• Sprinkle your pizza peel with corn flour to avoid sticking.

The Sauce

For the sauce, your top choice is the tomato brand. It is cheap and easy to make at home, and tomatoes are available, whether fresh or canned. Once your crust is ready, your tomato sauce mixture should follow. These ingredients are enough to make 4 twelve-inch pizzas. So, you should use the only ¼ of the sauce on one crust. Though your sauce will be sweet, its spices and the tomato flavor will be distinct. To make your St Louis pizza sauce:
• Blend your ingredients together.
• Do not pre-cook your sauce.
• Divide it into 4 portions and use one portion for each crust.

The Cheese

• Your St.
• Louis style pizza prides itself on the unique quality of Provel cheese, which is a blend of provolone, cheddar, and Swiss coupled with liquid smoke flavor.
• This type of cheese melts at a low temperature.

1. You can simply create your provel when you can’t find it in your local store.
2. To make your cheese, toss until the smoke flavorings, and the cheeses are finely blended.
3. Your ingredients are enough for your 2 pizza pies.
4. When in need of more cheese, adjust the ingredients proportionately.

Get Your Toppings Ready

• Your St Louis style pizza deserves some authentic edge-to-edge toppings.
• Your options are limitless, but these toppings are associated with this type of pizza, and they make it tick.
• They are tomatoes, extra cheese, sausage, onion, banana peppers, pepperoni, green pepper, pineapple, black olive, hamburger, bacon, anchovy, jalapenos, Canadian bacon, and mushroom.

1. At home, you can precook the meat before you assemble your pizza, but in a professional pizza oven, you put the meaty toppings when raw.
2. You can as well use your precooked refrigerated meats for this pie.

The Seasonings

• With your crust, smoky cheese, sweet sauce, and generous toppings ready, it is high time to sprinkle it with your Italian seasonings.
• In your small mixing bowl, combine all the ingredients and blend well.
• Now, you got it right!

1. It is critical for you to consider the end-users of your pie since not everyone enjoys seasonings.
2. You don’t need to leave any of your loved ones out of the party.
3. Do you?

The Baking

• St Louis style pizza is baked on a pizza pan in the restaurant, but a pizza stone with an oven temperature of 450 degrees will give the best outcome at home.
• Your pizza is cooked when its crust turns dark golden brown on the underside.
• Your cheese should turn to a mild golden tint.

1. While over baking turns your crust to a tough, hard, and burnt-tasting crust, under baking will yield a limp crust.
2. You may need some experimentation before you produce your desired crisp crust.
3. The type and the number of toppings you apply determine your total baking time.
4. After about 10-12 minutes, check your pie and moderate your baking time from then, respectively.

The Serving

Your pizza is now ready and how you present it on the table is as important as its pudding. Cut your pizza into squares and not the usual triangle slices. This slicing tradition of the St Louis pizza is a signature quality of your pie. Your evening is now happier for having some unique pie to share at home. Why not give it a try, either as homemade or an ordered desert.

Conclusion

• Well, you now know what the St Louis style pizza is, the ingredients needed for making your pie, the procedure to make one, and essentially its value to you.
• Why should you be conservative and traditional in consuming your yummy pie?
• Try out on the Imo and reap the irresistible benefits promised by this new meal that America is increasingly falling in love with every day.

1. For questions and comments, feel free to contact us on all our customer service lines.
2. Your feedback and additional content are highly welcome.

St Louis Style Pizza – What Is It And What Makes It Unique

Many have called St Louis pizza the fantastic mess. Others call it a big pizza-flavored nacho. This is one of the pizzas that receives an equal number of likes and indifference. Even some of the residents do not get it. However, the people bred and raised in St Louis appreciate it so much and claim it is an acquired taste. Imo’s claims to revolutionize pizza, and this is one hell of a revolution. So what makes a St Louis style pizza? A St Louis-style pizza is three things. The thin unleavened cracker-like crust, the Provel cheese, and the end-to-end loads of toppings. You may be interested in some other style of pizza below.
• Quad Cities Pizza
• Ohio Valley Pizza
• Artisan Pizza
• New York Style Pizza
• New Haven Style Pizza
• Greek-Style Pizza
• Colorado Style Pizza
• California Style Pizza
• Sicilian Pizza
• Brooklyn Style Pizza

What makes St. Louis style pizza?

The crust

• Pizzerias make St Louis pizza from unleavened dough.
• This means that the pizza has no yeast added to it.
• This is strange as a typical pizza has yeast added to it to make it puffy, risen, crusty but chewy.

1. This makes the St Louis pizza crust ultra-thin and cracky, just like a  tortilla chip.
2. No yeast also helps the pizza to have a  longer life.
3. Unlike other pizzas, our obscure St Louis pizza can last up to 3 days without losing its crunchiness, whether refrigerated or not.

The cheese

• Ask a new yorker or a person from the rest of America what is a pizza without mozzarella cheese, and they will look confused.
• The pizza must have the long white cheese strand for most of us when you pick up a slice for a bite, but not St Louis pizza.
• Here you use Provel cheese.

1. Most St Louisans have grown eating Provel, and they love it.
2. It is delicious for some, an acquired taste for some people, yet for the rest, it is something they cannot tolerate.
3. Some critics have associated it with chewing a lit candle from the other end.
4. Someone else said it tasted like plastic that they melted in the 80s.
5. Provel is a blend of cheddar, provolone, and Swiss.
6. It is a processed type of cheese.

1. It melts like all cheese does but remains gooey.
2. It has moisture, chemical salts, and extra fat added to it.
3. This lowers the melting point and makes it melt quite quickly compared to other types of cheese.
4. Provel was made in 1947 by St Lousianas.
5. The beauty of Provel is that it does not lose its gooey look.
6. You would expect it to solidify like most cheeses do but not this cheese.

It is still creamy and delightful, even eaten at room temperatures, on the day after.

The wedges

• It is bizarre how they cut the pizza at Imo’s, st Louis style pizza favorite place.
• Despite being round like any other pizza, you cut it into squares.
• People call it the tavern cut or party cut.

1. Some believe it is because the pizza cannot handle all its weight because of the endless heaven of toppings.
2. The side of each square is about one and a half inches.
3. This means up to 12 people can share it.

The toppings

• The st Louis pizza is loaded with lots of toppings, from edge to edge.
• For the lovers of just toppings, then you will love it!
• For instance, take Imo’s pizza with the works(that is a pizza flavor).

1. This pizza has lots of fresh and tasty bacon, bell peppers, sausage, and onions.
2. Unlike in other places where people add the sausage in slices, you put the sausage in chunks.
3. The bacon is laid in ultra-thin strips and weaves over all the other toppings.
4. It is crispy with a distinct flavor.
5. Every bite has the delicious taste of bacon that flavors everything else.
6. Interestingly the bacon does not lose its crispness even on the second day.

1. I do not know how they prepare it, but Imo should keep up the excellent work.

Origin of St Louis pizza

• According to historians, Amedeo Fiore, a native from Chicago, invented St Louis pizza.
• Together with his wife, he opened the Melrose Pizzaria a short while after moving to St Louis.
• Hack Ulrich, who worked at Chase Park Plaza hotel, had many guests returning from world war II.

1. They wanted pizza.
2. He kept directing them to Fiore’s Pizzaria, which helped Melrose Pizzaria to grow.
3. Later Fiore imported an oven from Italy.
4. He kept trying to come up with a  unique signature pizza for his Pizzeria.
5. Fiore came up with St Louis pizza.
6. He posted ads on the St Louis Post-Dispatch severally.

1. In no time, the signature dish became a favorite of St.
2. Louisans.
3. He used to cut the pizza into squares.
4. This became a vital element of St Louis-style pizza.
5. However, Fiore’s Pizzaria never used Provel.
6. Luca Meglio opened Luigi’s restaurant in 1953.

He was also an Italian immigrant.Luigi’s was there for 30 years.This helped in the spread of St Louis-style pizza.In 1964, Ed Imo and his wife established a pizzeria.It was called Imo’s.They had never been restaurateurs before.

Therefore, they hired a chef to come up with a unique recipe for their restaurant.He used Provel in the recipe.This recipe incorporated Fiore’s recipe too.

• Imo has significantly grown over the years and is responsible for the St Louis Style pizza’s growth and spread.
• The children of Ed Imo still run it.

Where can you get st Louis pizza?

You cannot think of st Louis pizza without thinking of Imo’s. This is a chain that has strived to make America aware of its authentic st Louis pizza.

Imo’s

• Imo’s offers high-quality pizza that they make from high-quality products.
• It was the first pizza company to have delivery services in St Louis.
• Imo’s is a family-owned business that has stood the test of time.

1. It has more than 5000 employees with up to 100 locations in Missouri, Kansas, and Illinois.
2. It was started in 1964, with two employees and have grown steadily over the years.
3. Imo’s is known as the originator of the St Louis pizza.
4. They make pizza that consists of fresh ingredients purchased locally.
5. They make their sauce.
6. This is impressive as they guarantee you will be eating sauce made from natural products.

1. Interestingly, as Imo’s has received a loyal flow of customers who swear by it, some people hate it.
2. Some Americans believe that St Louis pizza is the worst pizza ever made.
3. The representative of Imo’s says that they are not disturbed by the hate as he believes not everyone gets the acquired taste of a St Louis pizza.
4. He also says it is okay, as the haters tend to make Imo’s famous, bringing in more business.

Speedy Romeo’s

• Speedy Romeo’s stands at 63 Clinton St in New York.
• It is one of the other few places you will get St.
• Louis style pizza outside St Louis.

1. It stands in Manhattan and Brooklyn.
2. Its crust is not as thin as Imo’s, but it is delicious either way.
3. If you are far from Imo’s or Speedy Romeo’s and would love to try the St Louis pizza, do not fret.
4. You can make your own St Louis pizza in your kitchen.
5.  Of course, you will have to make your special-order of Provel first.

Pi Pizza

Pi Pizza has been there since 2008. It operates two trucks in St. Louis. It has many locations that are popular because of its fantastic pizza. According to retired president Barack Obama, in October 2008, they serve the best pizza he has ever tasted. Pi Pizza also has vega options. It serves vegan cheese,  vegan dough, and mock meats.

Antonino’s Taverna

Antonino’s Taverna is an Italian restaurant that also incorporates Greek cuisine. It has been there since 2003. This location serves a wide variety of foods, with the St. Louis pizza being one of them. It has a rustic atmosphere that is quite interesting if you are into the traditional decor. Want to find out more St Louis pizza? Check out the article.

St. Louis Style Pizza Recipe

What ingredients do you need?

1. A thin unleavened pizza dough(process on how to make it down below)
2. A quarter-pound of Provel cheese
3. Three tablespoons of tomato paste
4. One tablespoon of sugar
5. Eight oz tomato paste
6. Two teaspoons oregano
7. Two teaspoons basil
8. Your favorite toppings.

What equipment do you need?

1. Pizza stone
2. Pizza pan
3. Pizza steel
4. Pizza cutter
5. Oven

The process of making the pizza

1. Put pizza stone in the oven. Heat the oven to at least 425 degrees Fahrenheit.
2. Put the tomato paste, tomato sauce, sugar, basil, and oregano in a bowl. Whisk together to create the sauce and then set it aside.
3. Shred the Provel cheese
4. Take your yeast-free dough, prepare it into a thin crust. Please put it in the oven and bake. Let the edges turn brown. This takes about 15 minutes.
5. Remove the crust and smear the source edge to edge. Sprinkle the Provel cheese. Add toppings on top. Finally, sprinkle any seasoning of your choice. You can sprinkle oregano.
6. Return it into the oven and let it bake until the cheese starts to look golden brown. This usually takes ten more minutes. Remove from the oven.
7. Cut your delicious St Louis pizza into squares.
8. Enjoy your pizza with a drink if you wish.

How to make a thin unleavened pizza dough

Making the unleavened pizza dough is so easy. Just remember we do not use yeast here, then follow the guidelines below.

What do you need?

1. All-purpose flour
2. Salt
3. Baking powder
4. Corn Syrup
5. Olive oil
6. Water

The process of making the dough

1. Mix all the ingredients using a hand or mixer.
2. Roll it out into a circle once it is ready. Make sure it is thin, as this will determine the size of the crust.

St Louis Style pizza FAQ

What is an authentic St Louis- style pizza?

This is a thin cracker crust. Toppings cover it to the edge. It originated from St Louis, and Imo’s pride itself as the originator of the pizza.

How is it different from the other pizza types?

St Louis pizza is nothing like any other pizza. From the crust to the cheese used. St Louis pizza has an unleavened crust, which is unique in the pizza industry. It uses the Provel cheese, which is not cheese. It also comes with a generous amount of toppings that are what most of us love in pizza. Finally, you cut it into squares, not the typical wedges you are used to.

Why cut it into squares?

It is just how it is done and has always been done. Some say it is because the crust can not handle the toppings’ weight if you cut into wedges. When you get your St Louis pizza, start eating the crispy triangular corners first. That is how it is done in St Louis.

Why use Provel cheese

• Provel is not cheese.
• It is a combination of cheddar, provolone, and Swiss.
• This gives rise to a gooey, creamy substance that we so much enjoy.

1. We use Provel because it is an invention from St Louis.
2. St Louisians invented Provel in 1947.
3. The inventors were trying to develop something that does not behave the way Mozarella does; the long stringy strands when you pull out a slice.
4. This is because it has a low melting point.
5. Provel identifies the St Louis culinary.

What if I do not have Provel cheese?

If you live far from St Louis, getting the Provel cheese might be a bit hard. But remember, you cannot use any other cheese. Do not despair; Take white cheddar, provolone, Swiss and liquid smoke. Mix them to create your own homemade Provel cheese.

Conclusion

• For pizza, even when it is terrible, it is still pretty good.
• This whole messy, weird St Louis pizza is pretty impressive.
• It is something you can never get out of your head after eating it.

1. If you are a pizza experimentalist or just an adventurous person, then this is something you would want to try.
2. If you are one of those people who do not like the wheaty, bulky feel of pizza crust in your mouth, then you finally found the right pizza for you.
3. Despite the negativity associated with this pizza, we believe St Louis has something special.
4. Whether you call it pizza or pizza nacho, it is still a delicacy that stands a chance against all the other types of pizza.

Crispy Crust and Controversial Cheese: Here’s Why You Need To Try St. Louis-Style Pizza

• Nine miles south of downtown St.
• Louis, there’s an unassuming white building that blends seamlessly into the surrounding residential neighborhood.
• What stands out is the delicious smell of piping hot pizza sauce wafting out of its basement.

1. Here, you’ll find St.
2. Louis-style pizza at its finest.
3. Monte Bello Pizzeria claims to be the oldest St.
4. Louis-style pizza joint in the city.
5. It’s served pies with cracker-thin crust and edge-to-edge toppings out of its WWII-era oven since 1950.
6. The restaurant’s walls are covered in murals that were painted by a customer who was paid in beer, according to co-owner Tonya Buechel, and the tables are draped with the same style of red and white checkered tablecloths that were there on opening day.

1. Diners are steeped in tradition at Monte Bello: order a pizza covered in Italian sausage, along with sides of gouda bacon arancini and ravioli that are still made on the same ravioli board that was fashioned for the restaurant in the ‘60s.
2. The pizza tradition in this city may not be as famed as New York’s or Chicago’s, but under-the-radar spots like Monte Bello make it worth your while to hunt down the best slices in St.
3. Louis.

What is St. Louis-style pizza?

• “It’s a rite of passage,” says St.
• Louis-native Ken Earley, who suggests the best way to introduce the city’s pizza to outsiders is to order out, dig in, and wait for the reactions.
• A true St.

1. Louis-style pizza has cruncy, extra-thin crust and is loaded to the literal brim with toppings.
2. Some people make the argument that a St.
3. Louis pizza is more like nachos than a pie.
4. But perhaps the most controversial component is the traditional “cheese product” called Provel.
5. “It’s just a smoky, gooey mix of cheddar, Swiss, and provolone,” Earley says.
6. “But when hot, it’s a lava-like texture of deliciousness.” That smoky cheese is known for sticking to your teeth and it doesn’t hit home with everyone, so some pizza shops opt out.

1. “We use a four cheese blend that we shred ourselves, and add secret spices to give our cheese a wonderful flavor,” Buechel says.
2. Some pizzerias are more loyal to the original cheese tradition, though: Dogtown Pizza, local makers of frozen St.
3. Louis-style pizza, cuts its Provel cheese with mozzarella to please the cheese naysayers.
4. “I grew up in St.
5. Louis with Provel cheese on pizza, so I didn’t know anything different!” says Meredith Schaper, co-owner of Dogtown Pizza.
6. “There are a lot of anti-Provel people out there who say it’s not real cheese.

It is real cheese!It’s three real cheeses melted into one!” Schaper and her husband, Rick, brought traditional St.Louis-style pizzas to the freezer aisle for the first time in October 2006.Almost 15 years later, Dogtown is run by the Schapers and their three sons.Thanks to them, you can keep the local pizza tradition on hand in your home for extra-busy nights.

The origins of St. Louis-style pizza

• Most readily-available historical accounts credit Chicago-born Amedeo Fiore with creating this St.
• Louis pizza tradition.
• A tenor singer turned restaurateur, Fiore owned and operated an Italian restaurant in 1945 called Melrose Cafe across the street from the Chase Hotel.

1. The story goes that hotel guests struggled to find good pizza nearby, so Fiore stepped in and added pizza to his menu.
2. Fiore’s original pizzas were famously loaded down with toppings that spilled over the edge of the pie due to the lack of a traditional crust.
3. They were cut into square-pieces and intended for sharing.
4. Before long, Fiore gained notoriety and copycats.
5. Today, pizzerias throughout St.
6. Louis carry on his tradition.

Where to try the best St. Louis-style pizza

• Regardless of your stance on gobs of smoky cheese products, there are still hundreds of ways to enjoy pizza next time you visit the Gateway to the West.
• “Locally, Imo’s is the name synonymous with pizza,” according to Earley.
• “There’s a location in every neighborhood so you can have your St.

1. Louis-style pizza delivered along with an Imo’s salad or garlic bread, both of which are also topped with Provel.” Earley adds that “the quintessential way to eat St.
2. Louis pizza is probably the Imo’s Deluxe: sausage, mushrooms, onions, green pepper, bacon, and, of course, Provel.
3. To make it complete, you’d need to wash it down with Bud Select, or Urban Chestnut’s Urban Underdog for the local craft beer crowd.” Here are the four best restaurants where newcomers to the city can try St.
4. Louis-style pizza, as well as a make-at-home option.
5. Monte Bello Pizzeria, for atmosphere and everything made in-house: This is as original as it gets with recipes from the 1950s, a menu chock-full of extra sides and appetizers, and a warm atmosphere that’s tough to rival.
6. This is the kind of place where regulars bring their grandchildren and talk about how they had their first date here decades ago.

1. Tonya Buechel, the restaurant’s co-owner, says you can’t go wrong with anything on the menu, but if you want a recommendation, start with the “Johnny B Good” pizza.
2. Where: 3662 Weber Rd.
3. St.
4. Louis, Mo.
5. 63125 Imo’s Pizza, for convenience and reliability: If anyone is acquainted with St.
6. Louis-style pizza outside of the city, it’s probably because of Imo’s.

A local chain with a loyal fanbase, Imo’s pizza is a tried-and-true favorite.Choose from a long list of toppings or pick a specialty pizza.Earley says if you want to extend your pizza experience, order one with pepperoni and bacon and refrigerate leftover slices in the cardboard box overnight for the perfect cold-pizza breakfast.Where: More than 100 locations in Missouri, Illinois, and Kansas Farotto’s Pasta and Pizzeria, for dining out with friends: Fresh ingredients, creative specialty pizzas, and an ideal gathering place make Farotto’s the perfect spot for people who want to relax on the outside deck while they take in the tastes of St.Louis.What started as a small restaurant in 1956 is now an expansive restaurant with a full bar, a large Italian menu, and an excellent dining experience you can count on.

Where: 9525 Manchester Rd.Rock Hill, Mo.63119 Pirrone’s Pizzeria, for specials and ordering carry-out: A no-frills pizza joint that offers some of the best-value pizza in town.

• Pirrone’s uses the same quality ingredients as its toughest competitors, but it’s constantly running nightly specials that are perfect for grab and go.
• Be sure to try the homemade Italian sausage, and if you’re near the St.
• Peters location, ask about happy hour.
• Where: 1775 Washington St., Florissant, Mo.

63033 OR 299 Salt Lick Rd., St.Peters, Mo.63376 Dogtown Pizza, for last minute weeknight meals you can toss in the oven: Dogtown brings everything you love about St.

Louis-style pizza to your freezer.Keep a few pies on hand to impress last-minute guests or for feeding the whole family on busy nights.Where: Local markets and grocery stores including select Dierbergs, Schnucks, Target, and Walmart.

St. Louis-Style Pizza

1. Recipes
2. Bread
3. Pizza

• With its cracker-thin baking powder crust and square slices, there are those who’d claim this dish isn’t in fact a pizza.
• But to residents of St.
• Louis, it’s one of their city’s culinary icons.

1. And before you dismiss it out of hand — try it.
2. Any pizza that can go from ″Hmmm, I need a snack″ to hot on your plate in 20 minutes is worth trying at least once!
3. And we guarantee that once you do, you’ll be making this simple treat, with its signature smoky cheese topping, over and over again.

Instructions

1. Preheat the oven to 425°F. Lightly grease two 12″ round pizza pans, or a couple of baking sheets.
2. To make the crust, combine the flour, oil, and 6 tablespoons of the water, mixing until cohesive. Add the remaining 1 tablespoon water if necessary to bring the dough together. Gather the dough into a ball, divide it in half, and shape each half into a flat disk, the rounder the better.
3. If you have time, let the dough rest, covered, for 10 to 15 minutes; it’ll be easier to roll out once it’s rested.
4. Grease a piece of parchment paper about 12″ square; or a piece of waxed paper, or plastic wrap. Place one of the dough pieces on the paper, and top with another piece of lightly greased parchment, waxed paper, or plastic wrap.
5. Roll the dough very thin, 1/8″ thick or less. Place the pizzas on the prepared pans.
6. Top each pizza with 1/3 cup (76g) of the sauce. Mix the cheeses together, and spread half over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.
7. Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.
8. Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.

Tips from our Bakers

• Feel free to increase the water in the dough a bit — especially in winter, when it’s cold out and your flour will tend to be dry. Your goal is dough that’s firm (not sticky), but wet enough to hold together when you squeeze it.
• There are many ″authentic″ St. Louis Pizza recipes online, but all seem to stem from one particular St. Louis chain: Imo’s, a ″mom and pop″ business with over 90 stores in and around St. Louis. Our thanks to Imo’s for the recipe that inspired this one.

For more recipes like this subscribe to our newsletter

View our privacy policy Recipes