St. Louis-style pizza
St. Louis-style pizza is a distinct type of pizza that originated in the 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 origins of St. Louis-style pizza are traced back to the mid-20th century. The pizza was first created by Ed and Margie Imo, who opened their pizzeria, Imo's Pizza, in 1964. The couple wanted to create a unique style of pizza that would set them apart from the traditional Italian pizza.
Characteristics[edit | edit source]
St. Louis-style pizza is known for its unique characteristics that set it apart from other styles of pizza. The crust is thin and crisp, similar to a cracker, and is made without yeast. This results in a firm base that doesn't droop when picked up, unlike the more flexible crusts of other pizza styles.
The pizza is topped with 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 cut into squares or rectangles, a style known as "party" or "tavern" cut.
Reception and influence[edit | edit source]
St. Louis-style pizza has a mixed reception outside of its home city. Some people appreciate its unique characteristics, while others find the use of Provel cheese and the cracker-like crust to be off-putting. Despite this, the style has had a significant influence on the pizza industry, with several pizzerias across the United States offering their own versions of St. Louis-style pizza.
See also[edit | edit source]
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