St. Louis–style pizza
 | |
| Type | Pizza |
|---|---|
| Place of origin | United States |
| Region or state | St. Louis, Missouri |
| Main ingredients | Pizza dough, sweet tomato sauce, Provel cheese |
St. Louis–style pizza is a type of pizza in St. Louis, Missouri, and surrounding areas.[1] The pizza has a thin cracker-like crust, which can handle a more than average amount of toppings, [2] topped with sweet tomato sauce, and is cut into squares or rectangles rather than wedges. Later, provel cheese became a very prevalent choice for St Louis to style Pizza makers, but it's not a defining factor.
St. Louis–style pizza is available at local restaurants and chains such as Imo's Pizza and Cecil Whittakers. Frozen St. Louis–style pizzas, usually frozen versions of Imo's Pizza, are often sold at supermarkets in the St. Louis area.
Origin
[edit]The St. Louis-style pizza we know today was invented in the 1940s. It is often credited to have originated by a singer named Amedeo Fiore, when he opened an Italian restaurant near the Chase Park Plaza Hotel in 1945.[3] It is important to note that during this time, pizza consumption was primarily limited to Italian-Americans, of which the restaurant guests, often coming from the hotel, were not very familiar with. The pizza that the restaurant made was very cracker-thin and crispy, topped with provolone, (which eventually evolved into the Provel we know today) which are parts of what makes St. Louis-style pizza unique. Then he brought his unique pizza to St. Louis, and people there loved it and it quickly gained popularity,[4] although other stories of the pizza's origin do exist. Imo's Pizza, invented in 1964, heavily popularized this style of pizza.[5]
In 1964, Ed and Margie Imo established a pizzeria that delivers. With next to no experience as restaurateurs, the couple relied on a chef to create a special recipe. With a sprawling franchise, the company is still managed by the children of its original owners.
Distinct characteristics
[edit]Thin crust
[edit]The crust of St. Louis–style pizza is rolled thin and crisp and cracker-like, unlike the doughier New York–style pizza and some Chicago-style pizzas[6]
Instead of the larger pie-like wedges seen in other pizza styles, it is cut into three- or four-inch squares, referred to as a party cut or tavern cut.[7][8][9] It has been suggested that the square cut was inspired by Ed Imo’s former profession as a tile-layer.[10] The smaller slices and rigid crust help support the weight of its toppings.[11]
Provel cheese
[edit]
Provel cheese is typically—though not always—used in place of mozzarella.[1] Provel is a white processed cheese made from cheddar, Swiss, and provolone,[8][12] along with liquid smoke for flavor.[13] developed by Costa Grocery in St. Louis during the 1950s. It’s made in Wisconsin by a Kraft Heinz subsidiary, primarily for the St. Louis market. The first pizzeria to make Provel their mainstay was Luigi’s Restaurant. 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.
Sweet tomato sauce
[edit]The tomato sauce is seasoned with more oregano than other styles of pizza,[1][6] and is sweeter, likely due to the influence of Sicilian immigrants upon Italian foods in St. Louis.[1]
Reputation
[edit]St. Louis-style Pizza has a polarizing reputation, with some people liking it, and others disliking it, sometimes to the point of hatred. [14] It is often compared to nachos, with the Provel cheese resembling queso dip or nacho cheese, the crust being similar to corn or potato chips, and having ample toppings on it. In an episode of Jimmy Kennel Live, an Imo's pizza is shipped from St. Louis to the Los Angeles studio. Jon Hamm, who is a St. Louis native, really like the pizza and defends it, Jimmy Kennel tries the pizza and then dislikes it.
See also
[edit]
References
[edit]- ^ a b c d Richman, Adam (2010). America the Edible: A Hungry History, from Sea to Dining Sea. Rodale. pp. 79–81. ISBN 978-1605293028.
- ^ Jones, Kevin (2019-06-01). "St. Louis-Style Pizza: Scientifically Designed To Polarize Pizza Lovers". Pizza Need. Retrieved 2025-04-08.
- ^ Pizza, Dogtown (2018-07-10). "The History of St. Louis' Famous Pizza | Dogtown Pizza". Retrieved 2025-04-08.
- ^ "Did Chicago invent St. Louis-style pizza? The answer is complicated". ksdk.com. 2023-08-09. Retrieved 2025-04-08.
- ^ "What Is St. Louis-Style Pizza". Imo's Pizza. Retrieved 2025-04-08.
- ^ a b Viets, Elaine (2011). Death on a Platter: Josie Marcus, Mystery Shopper. Penguin. p. (unlisted). ISBN 978-1101558737.
- ^ Barrett, Liz (2014). Pizza: A Slice of American History. Minneapolis, MN: Voyageur Press.
- ^ a b Kim Harwell (2003-01-11). "City famed for arch has another angle; St. Louis–style pizzas square off against all comers". The Dallas Morning News.
- ^ Foods of Saint Louis MO
- ^ Bastianich. (2011). Lidia's Italy in America, New York: Alfred Knopf. ISBN 978-0-307-59567-6. Page 272.
- ^ "In Defense of St. Louis-Style Pizza". Serious Eats. Archived from the original on 2024-03-26. Retrieved 2024-03-26.
- ^ Lemons (2008-01-17). "Imo's Pizza in St. Louis". SeriousEats.com. Archived from the original on 2008-02-29. Retrieved 2008-03-02.
- ^ Benetti, Asonta (2022-04-06). "How Salty-Velvety Provel Cheese Became a St. Louis Icon". Bon Appétit. Retrieved 2025-04-08.
- ^ Jones, Kevin (2019-06-01). "St. Louis-Style Pizza: Scientifically Designed To Polarize Pizza Lovers". Pizza Need. Retrieved 2025-04-08.