St. Louis–style pizza
St. Louis–style pizza is a distinct type of pizza originating from the Midwestern city of St. Louis, Missouri. It is characterized by a thin, cracker-like crust made without yeast, the use of Provel cheese, and being cut into squares or rectangles instead of wedges.
History[edit | edit source]
The history of St. Louis–style pizza traces back to the mid-20th century. The pizza style was popularized by a local chain, Imo's Pizza, which began operations in 1964. The unique style of pizza quickly became a staple of St. Louis cuisine.
Characteristics[edit | edit source]
St. Louis–style pizza features several unique characteristics that set it apart from other styles of pizza. The crust is thin and crisp, often compared to a cracker, and is made without yeast. This results in a firm base that doesn't droop when picked up, a common characteristic of New York-style pizza.
The most distinctive feature of St. Louis–style pizza is the use of Provel cheese, a processed cheese product that is a combination of cheddar, Swiss, and provolone. Provel cheese has a low melting point, which allows it to achieve a gooey consistency when baked.
Unlike most pizzas, which are cut into triangular slices, St. Louis–style pizza is typically cut into squares or rectangles, a style known as "party" or "tavern" cut.
Reception and Influence[edit | edit source]
St. Louis–style pizza has been both praised and criticized for its unique characteristics. It has a strong regional following in the St. Louis area and has influenced other culinary creations in the region.
Despite its regional popularity, St. Louis–style pizza has been met with mixed reviews outside of its home city. Some critics argue that the use of Provel cheese and the cracker-like crust stray too far from traditional pizza norms. However, others appreciate the unique take on pizza and its distinct flavor profile.
See Also[edit | edit source]
- Pizza in the United States
- Chicago-style pizza
- New York-style pizza
- List of pizza varieties by country
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