First let me thank the people of the great state of Missouri:In light of tonight's debate between President Bush (left) and Sen. John Kerry (right) in Saint Louis, Slice takes look at Saint Louis–style pizza (top left), which originated at Imo's Pizza (top right).
Ladies and gentlemen, you know Saint Louis for its arch, its eponymous Spirit, and its beer. Probably for Nelly, too.
But did you know Saint Louis also has its own style of pizza?
It's characterized by a a thin, crisp saltine-cracker-like crust whose flakiness brings to mind a pastry dough. And it's not STL-stilo if it's not topped with provel, a processed cheddar-swiss-provelone cheese known for its gooey meltiness and buttery flavor but virtually unknown outside the Gateway City. Furthermore, those zany folks out west don't slice their pies into triangular pieces. They cut them in a rectangular grid pattern, known in some circles as "party cut" or "party style."
Legend has it that Saint Louis–style was spawned more than 30 years ago by Ed Imo, a tile installer who went on to found Imo's Pizza.
It's been ages since I've had an Imo's pie, so I cannot confirm or deny its deliciousness. In all honesty, the provel is a turn off; I mean, processed cheese? Ugh. But then again, it might be akin to a Philly cheesesteak wit' Wiz—that is, seemingly nasty in theory but scrumptious in execution. Whatever the case, it is a matter Slice could debate with Saint Louis partisans after we have the chance to sample some again.
As for the presidential debate, the Slice editorial board will be watching intently, with pizza at hand. This town-hall style showdown will be among the crucial factors we consider in making our candidate endorsement later this month.
Mmm... St. Louis style. I grew up in St. Louis, and I really enjoy this type of pizza. It's definitely an acquired taste - almost everyone not from St. Louis who eats it is disgusted by it.
Imo's is decent, but there are many good pizza places. Try Cicero's, for one. Not all use Provel, too. But virtually all have the same ultra-thin crust, and a pie cut up into squares.
here in k.c. we have a lot of stl pizza, including imo's. waldo pizza, one of the better local places, offers a stl style. the crust is good, but to be honest, i can't stomach the provel cheese. if i want to eat thin pizza, i want it to taste like brooklyn.
As a lifelong St. Louisan, I must weigh in - Imo's is wretched, wretched, wretched. The best STL-style in town, really, is Fortel's, and they have a no-provel policy, which is fine with me, because I'd rather just have mozzerella anyway. But provel, when handled correctly (read: not burned), can indeed be pleasant in a junk food kind of way, much like a Philly wit'. But in the grand scheme of things, if I'm in the mood for pizza, I'm probably going to go somewhere in town here that serves something Napoli or NY-style.
Incidentally, I was on the college campus where that debate occurred. Some media circus, that.
I am reading this roughly two years after you wrote it, but I was born and raised in St Louis, so I have to comment. St. Louis Style pizza is TERRIBLE. Really and truly the worst ever. It's the reason I thought I hated pizza until I was 16 or so. Then I went to Italy. Imagine my surprise when I learned that true pizza is not covered in plastic cheese mess. There are some great, wonderful, delicious, legitimate Italian restaurants in The Hill area of St Louis- next time you're around, swing by there. You will not be disappointed. PS- Have you ever had toasted ravioli? Mama mia.
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First let me thank the people of the great state of Missouri: In light of tonight's debate between President Bush (left) and Sen. John Kerry (right) in Saint Louis, Slice takes look at Saint Louis–style pizza (top left), which originated at Imo's Pizza (top right).
4 Comments:
Mmm... St. Louis style. I grew up in St. Louis, and I really enjoy this type of pizza. It's definitely an acquired taste - almost everyone not from St. Louis who eats it is disgusted by it.
Imo's is decent, but there are many good pizza places. Try Cicero's, for one. Not all use Provel, too. But virtually all have the same ultra-thin crust, and a pie cut up into squares.
Slice Andrew Hyatt at 11:15AM on 10/11/04
here in k.c. we have a lot of stl pizza, including imo's. waldo pizza, one of the better local places, offers a stl style. the crust is good, but to be honest, i can't stomach the provel cheese. if i want to eat thin pizza, i want it to taste like brooklyn.
Slice jeremy at 2:40PM on 10/13/04
As a lifelong St. Louisan, I must weigh in - Imo's is wretched, wretched, wretched. The best STL-style in town, really, is Fortel's, and they have a no-provel policy, which is fine with me, because I'd rather just have mozzerella anyway. But provel, when handled correctly (read: not burned), can indeed be pleasant in a junk food kind of way, much like a Philly wit'. But in the grand scheme of things, if I'm in the mood for pizza, I'm probably going to go somewhere in town here that serves something Napoli or NY-style.
Incidentally, I was on the college campus where that debate occurred. Some media circus, that.
Slice Eric at 1:05AM on 01/23/06
I am reading this roughly two years after you wrote it, but I was born and raised in St Louis, so I have to comment. St. Louis Style pizza is TERRIBLE. Really and truly the worst ever. It's the reason I thought I hated pizza until I was 16 or so. Then I went to Italy. Imagine my surprise when I learned that true pizza is not covered in plastic cheese mess. There are some great, wonderful, delicious, legitimate Italian restaurants in The Hill area of St Louis- next time you're around, swing by there. You will not be disappointed. PS- Have you ever had toasted ravioli? Mama mia.
Slice meg at 4:11PM on 11/13/06