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St. Louis Style Pizza

Since moving here, to the St. Louis area, I have probably had pizza for about 50% of the meals I have eaten. Not all of these times have been pizza in the St. Louis style, but many have.

St. Louis style is super thin yeast free crust and the use of Provel cheese, then cut into squares instead of slices. Provel is a fusion of provolone, Swiss, and white Cheddar cheeses that was developed by a St. Louis firm called Costa Grocery in the 1950s. In my humble opinion, it is the best cheese anyone could put on a pizza. It is a little more stringy than mozzarella that is typically used on pizza. It is not widely available outside the St. Louis area. The thin crust is cracker like in consistency which reminds me of a lavash.

I have enjoyed St. Louis pizza several sources. The frozen pizza option comes from Dogtown Pizza and tastes really great for a frozen pizza. For delivery, I have been enjoying Imo's Pizza. Several sit down restaurants I have visited have offered St. Louis style pizza. So far the only one that I have actually tried it at was Mike Duffy's Pub and Grill.

When we lived in Lincoln, there was one place that had St. Louis style pizza. Although I never tried it while living there it was on the menu of Vincenzo's Ristorante. I did enjoy the cheese bread there which did use provel, so I had little doubt that I would enjoy St. Louis style pizza as well.
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  1. Greg Lammers (@GregLammers)12/7/11, 6:54 AM

    I agree, St.Louis style pizza is super. Even though I'm a big fan of carbs (for better or worse) I find a lot of pizza has too much crust. The crisp thin crust of this style makes me one happy pizza eating guy.

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