History

The style took shape in the city's Italian and tavern kitchens in the mid-20th century, but it was Imo's, founded in 1964 on The Hill, that made it the regional standard. Its defining feature is Provel, a processed blend of cheddar, Swiss and provolone with a low melting point, gooey and buttery rather than stringy. Locals are fiercely divided on Provel, but the cracker crust cut in squares is the version St. Louisans grew up on and order by the dozen.

Common allergens: Gluten, Dairy

Make it at home

Yield Makes two 30cm pizzasHands-on 25 minTotal 40 minDifficulty Easy

Ingredients

  • 200g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 120ml water
  • 2 tbsp olive oil
  • 1 tsp light corn syrup
  • 400ml pizza sauce
  • 340g Provel cheese, or a blend of cheddar, Swiss and provolone
  • Dried oregano

Method

  1. Heat the oven to 230C. Mix flour, baking powder and salt, then stir in the water, oil and corn syrup to a stiff dough; no rising needed.
  2. Divide and roll each half as thin as possible, almost cracker-thin, onto baking sheets.
  3. Spread a thin layer of sauce to the edges and scatter generously with Provel.
  4. Dust with oregano and bake 10 to 12 minutes until the crust is crisp and the cheese melted.
  5. Cut into squares, the tavern way, and serve immediately.

Tip from the editors. Provel is hard to find outside the Midwest; a mix of cheddar, Swiss and provolone is the closest substitute.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat st. louis-style pizza

St. Louis-style pizza in St. Louis

Imo's Pizza ★ 3.8

downtown

The chain that made St. Louis-style pizza a city standard, Imo's tops cracker-thin crust with Provel, cut in squares, a cheap and essential local taste.

Try: St. Louis-style Provel pizza

Tip: Order it tavern-cut into squares to eat it the local way. A large feeds a group for not much money.

904 S 4th St, St. Louis, MO 63102

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