The "gooey, sticky, marshmallowy" cheese Dave was trying to describe is provel, which is a combination of swiss, cheddar and provolone. Provel is a St. Louis staple, along with toasted ravioli.
Provel (/proʊˈvɛl/) is a white processed cheese product particularly popular in St. Louis cuisine,[1] that is a combination of cheddar, Swiss, and provolone cheeses.[2][3][4] Provel has a low melting point, and therefore has a gooey and almost buttery texture at room temperature. It is the traditional topping for St. Louis-style pizza.
Yo! I’m sitting in the parking lot at Schnucks rewatching all the old St. Louis reviews and the start of the video shows Faraci’s storefront. I literally look up and I’m looking right at Faraci’s right now. Total inception moment.
This pizza is popular in St. Louis not because it is the best tasting, but because it brings people back to the flavors of their childhoods. This is the way pizza was made at home in "The Hill" (St. Louis" Italian-American neighborhood.)
That’s because he basically treats his 1-10 scale as a 1-5 scale. A rating Dave aka prez of 1-5 is basically a 1 to 2 rating on a 1-10 scale. Mid to high 9s are a 5, low to mid 8s are a 4, 7s are a 3, and 6 a 2 to 3.
So I grew up here in St. Louis and I’m extremely fond of provel cheese, but I once had an STL transplant explain to me why they didn’t like it and the analogy may provide insight on that flavor note you couldn’t place. They compared provel to miracle whip in contrast to mayonnaise, it has like a processed sweetness to it. I love St. Louis pizza, and I love “real” pizza; I don’t really put them in the same category and to me they shouldn’t be compared. Maybe we should’ve just been calling it something else all along. Anyway, I still love your videos even though you hate our pizza. I have a conspiracy theory that the towel assault was staged but also, I believe that would happen here. Sorry about the cup, but St. Louis is a really neat little city that deserves its moment in the sun.
So... I'm from the NYC area and about 4 years ago I spent a year and some change driving a tractor trailer cross country. I remember being in Missouri (not often) but knowing what provel was, knowing the super thin crust of st. Louis style pizza BEFORE ever trying it and I absolutely had to. Its pizza. we should and we will call it pizza. I also loved it. Sure it's different but that's why we call it "styled" pizza. It does it's own thing. Idk if it needs to be an acquired taste for some people but I loved the provel cheese and the bite of the sauce and I can get spumoni gardens, new park pizza and head down to bleecker for John's coal fired slices any time I want. Real pizza connoisseurs appreciate all stylization of pizzas. Thanks for the treat St. Louis. I sure do miss it.
I'm from St. Louis and love STL style pizza also but I can understand why outsiders don't like it. But I honestly don't know why T-Rav's aren't a bigger thing outside of St. Louis. They're absolutely amazing and I can't imagine anyone not liking them.
@@joemckim1183 We have toasted raviolis in KC, but we are close to STL. Haven't seen them much out of either two places. I think we may only have one imos left though.
yeah stl pizza is something you have to have had growing up. otherwise it's too shocking of a departure from pizza haha grew up on unos and monicals. love it as it's own thing. i don't get it when i'm craving pizza. i get it when i'm craving monicals haha
The cheese is deliberately designed to be melty at all temps, plus it's got smoke added, and there's swiss white cheddar and sharp provelone. I love it but it's surprising, I'd suggest getting a block of it and trying it melted on something like a burger
Come at it knowing it's different because of the cheese. Pres has had pizzas that are a lot like STL style (thin, good crisp, etc.), but the provel changes the game. Notice the cheese burned a little, giving it a bit of a Cheez-It taste on the burned spots. The cheese is creamy and tangy, with sort of a melted American cheese texture. It's my fave, but I grew up here. Also, a plain cheese STL style pizza is sort of a whatever pizza - need some sausage and mushroom or something. Faraci's has great toppings. Imo's is the most common - it's a chain, but Faraci's is all fresh stuff, cooked in a gas-fired brick oven. The crust is awesome.
I grew up next to the origional faracis in Ferguson, MO. if you want the best st. louisbpozza go to Nick & elenas in breckenridge hills, mo! they have the best t-ravs too!
Provel is like american cheese for pizza. They combined three kinds of cheeses and added calcium citrate to make it more like the american cheese, which is creamy and melts very good. They were looking for a cheese that was less stringy and easier to bite off the pizza crust. STL thin crust pizza with mozzarella just doesn't work because all the topping just pull right off when you bite into it. I love IMOS pizza and sometime order it with mozzarella added to it and that is a pretty good way to get it if you're not really into provel.
Who the hell sent him to that place? I've lived in St. Louis my entire life and never heard of it. He is in ellisville which is like 45 minutes outside stl where the hoyty toyties live
Their original restaurant is in north county, Ferguson…not Ellisville. Both are fabulous St. Louis restaurants run by a great family. St. Louis pizza is the best IMHO, and Faraci is one of my favorites.
Toasted ravioli is great you can dip it almost anything i have a buddy who highly allergic to tomatoes so he cant have marinara sauce so he eats them with ranch snd they tastes pretty spot on
I'm a vegetarian now, but worth noting that when people have them in other parts of the country, they typically don't like them as much as they like them in st louis typically, so maybe it's a way they do it. So if you find it elsewhere, just know there is prob a difference. Idk, areas could make plenty of differences tbh, even things like "the water used to make the dough" because water locationally is a BIG difference. Georgia sink water was literally not drinkable when I visted.
Dave you have to get the Faraci special which is pepperoni, sausage, bacon, mushrooms and onions and you'll see why it's considered the best in town, cheese by itself sucks with ANY St Louis style pizza, by the way you should have gotten the cheese garlic bread, I'll gaurantee it's the best you've ever had, I live only a few miles from there
I went last night for the first time since living around the corner from there. Underwhelming to say the least but then again I’m not a fan of St. Louis style pizza. I think maybe you have to grow up with it.
My family literally invented toasted ravioli. If ur back in town, head over to Mama Toscanos on the hill. Best meatball sub and best toasted ravioli you will ever eat in your life hands down. You will always be dissapointed after that.
Here in Wisconsin, thin “crackery” crust pizza is traditional. It’s good, but that cracker crust hangs all the other components out to dry. So it means you can’t skimp on ingredients. Pizza places here have access to excellent mozzarella cheese, as well as outstanding locally produced meats for toppings. The sauce is the make or break ingredient on thin crust pizza. If it’s not right the pizza is not good.
3:52 if you “really hated” the pizza 🍕 then how in the world did you rate it a 5.9? Seriously, nix the 1-10 scale if most “bad” pizzas you have can still rate anywhere in the 5 range, which in reality should be 1 to 2 rating on a true 1-10 scale.
If you’re ever in Historic St. Charles (30 mins outside of St. Louis) PLEASE try Frankie Tocco’s Pizzeria. I will eat there over Imo’s any day and have brought many friends to try it.
Stick to NY slices. You are trying to place what that flavor is? Someone already told you it's provel cheese in the last video. Stop being stupid! You are not a food critic. You like your pizza one way and if it's not that way then it sucks. We get it! Stay in NY. Cincinnati has Larosas, St. Louis has IMOS, Detroit has Buddys. Why bother?
Yea you either love or hate St. Louis style pizza with the crispy thin crust and provel cheese. With as particular as he is with what he likes in "regular" pizza I'm not at all surprised he doesn't like this. Lots of St. Louis people don't even like the style.
Provel Cheese is better on Salads IMHO but its also awesome on Pizza. I love cheese period so I wont hate. Tosted Raviolis are the best. He needs to go to Anthoninos on the Hill for the best TRAVs
To those of you who don’t understand Dave aka the prez 1-10 rating scale here’s some clarification. Dave basically treats his 1-10 scale as a 1-5 scale. A rating of 1-5 is basically a 1 to 2 rating on a 1-10 scale. Mid to high 9s are a 5, low to mid 8s are a 4, 7s are a 3, and 6 a 2 to 3.
I looked this up just to see what he'd think of Provel. I'm not surprised he didn't like it. He's from New England, as I am, and it is hard to prefer anything over NY/Boston pizza. I would disagree with calling that style of pizza thick crust though. Traditional NY/Boston style pizza is thin crusted, just not cracker thin.
You like Imo's better? Sheeeeiiiiit! Faraci's actually uses fresh dough and it's baked in a brick oven. Imo's uses conveyor belt ovens. Tastes like a frozen pizza, just like the Imo's kits you can get in a supermarket.
Yes, they are fried. But are called 'toasted' because... "Evelyn’s husband, Lou Oldani, dubbed them “toasted” because, in his words, “You didn’t want to use ‘fat fried’ and you didn’t want to use ‘greasy fried.’”
Exactly! Its basic mozzarella. Love the sweet Sicilian and the rich creamy provel. He should of never came to STL with out knowing. The crisp is hos favorite. He went in any stl. He even calls thin crust Chicago style ..
One blister on his lip, everybody knows Debbie gave it to him
mfeliciano671 bring Debbie back pres.
Yeah, money can't cure that!
This comment! 😂
The "gooey, sticky, marshmallowy" cheese Dave was trying to describe is provel, which is a combination of swiss, cheddar and provolone. Provel is a St. Louis staple, along with toasted ravioli.
you forgot the magic ingredient - emulsifiers to make it melty like American cheese
@@KingSlimjeezyand who doesn't love American cheese?
@@avadakedavra69 exactly. Add a little liquid smoke and mmm perfection
Also imo’s salad dressing is great as well as ted drews.
It's legit disgusting
Provel (/proʊˈvɛl/) is a white processed cheese product particularly popular in St. Louis cuisine,[1] that is a combination of cheddar, Swiss, and provolone cheeses.[2][3][4] Provel has a low melting point, and therefore has a gooey and almost buttery texture at room temperature. It is the traditional topping for St. Louis-style pizza.
synonymous anonymous provolone is ok with mozzarella but Swiss and cheddar is a no for me.
It resembles a smoky American cheese more than the others.
Not unlike Velveeta queso Blanco
And its HORRIBLE.
I thought it would be gross too, but it is SO good!!!
Blues won the stanley cup, everybody knows the rules, glad he reviewed my favorite pizza joint while he was in town...
Yo! I’m sitting in the parking lot at Schnucks rewatching all the old St. Louis reviews and the start of the video shows Faraci’s storefront. I literally look up and I’m looking right at Faraci’s right now. Total inception moment.
Dierbergs>schnucks
Everyone knows that blister isn’t from pizza, it’s a gift from Debbie.
It's a gift from someone. That's why I keep my mouth away from places that it should not be!
one flawed rating system everyone knows the rules
This pizza is popular in St. Louis not because it is the best tasting, but because it brings people back to the flavors of their childhoods. This is the way pizza was made at home in "The Hill" (St. Louis" Italian-American neighborhood.)
Disagree, I love it and eat it for the taste
Here in Chicago we take our pizza seriously. But STL style pizza (with provel) is the best pizza I’ve ever had.
As an STL native, I've not had better pizza in Chicago.
I agree.
Its very good
You are crazy I couldn't even eat STL pizza it was so gross. NY Style pizza by a mile
@@zachw4688WOW almost like everyone has differing opinions and taste buds.
There is no right or wrong people like what they like.
One bite, everybody gets a blister on their lip!
I reuploaded Dave's Bravo Kosher Pizza Review that mysteriously disappeared.
th-cam.com/video/khcPY7tAUoc/w-d-xo.html
One bite everyone knows the rule; takes multiple bites
That's herpies bro
@@doug5781 well he did have Paris Hilton as a guest a few weeks back! Lol
@@ralphnunez5156 Haha its probably way worse below the belt
"Ok tosted ravioli,so here what it is its like ravioli, but tosted"
-Dave
5.9 isn’t a score you give to a pizza you “hate.”
@@maxwerner5251 that's shitty school talk. The bottom 60 percent isn't all failing.
@@NoootABigDeal Reviews≠Grades dumbass
Omg shut the fuck up Kalon lol
@@maxwerner5251 I feel like the rating system is more like a bell curve. Where 5 means it's a standard no big deal grade
That’s because he basically treats his 1-10 scale as a 1-5 scale. A rating Dave aka prez of 1-5 is basically a 1 to 2 rating on a 1-10 scale. Mid to high 9s are a 5, low to mid 8s are a 4, 7s are a 3, and 6 a 2 to 3.
5.9 seems incredibly generous given his reaction to it
I thought for sure he was gonna give it a 3 something
4.1 was my guess
I have that all the time since it’s right next to my house I rate it a 8, Imos is 9 and St Louis uses different types of sauces
@@yungreese829 rookie score
@@yungreese829 st. Louis has the Blues on pizza. I guess you guys don't know what real pizza tastes like.
Thanks prez for telling me what a toasted ravioli is. I thought it was fried zucchini or some shit.
Debbie must be really in his head. Giving that 4.9 pizza a score of 5.9. Debbie come back and nurse Dave's blistered lip.
So I grew up here in St. Louis and I’m extremely fond of provel cheese, but I once had an STL transplant explain to me why they didn’t like it and the analogy may provide insight on that flavor note you couldn’t place.
They compared provel to miracle whip in contrast to mayonnaise, it has like a processed sweetness to it. I love St. Louis pizza, and I love “real” pizza; I don’t really put them in the same category and to me they shouldn’t be compared. Maybe we should’ve just been calling it something else all along.
Anyway, I still love your videos even though you hate our pizza. I have a conspiracy theory that the towel assault was staged but also, I believe that would happen here. Sorry about the cup, but St. Louis is a really neat little city that deserves its moment in the sun.
So... I'm from the NYC area and about 4 years ago I spent a year and some change driving a tractor trailer cross country.
I remember being in Missouri (not often) but knowing what provel was, knowing the super thin crust of st. Louis style pizza BEFORE ever trying it and I absolutely had to.
Its pizza.
we should and we will call it pizza.
I also loved it. Sure it's different but that's why we call it "styled" pizza. It does it's own thing.
Idk if it needs to be an acquired taste for some people but I loved the provel cheese and the bite of the sauce and I can get spumoni gardens, new park pizza and head down to bleecker for John's coal fired slices any time I want. Real pizza connoisseurs appreciate all stylization of pizzas. Thanks for the treat St. Louis. I sure do miss it.
I'm from St. Louis and love STL style pizza also but I can understand why outsiders don't like it. But I honestly don't know why T-Rav's aren't a bigger thing outside of St. Louis. They're absolutely amazing and I can't imagine anyone not liking them.
@@joemckim1183 We have toasted raviolis in KC, but we are close to STL. Haven't seen them much out of either two places. I think we may only have one imos left though.
@@Ninja_Xanz
It's got liquid smoke in it.
yeah stl pizza is something you have to have had growing up. otherwise it's too shocking of a departure from pizza haha grew up on unos and monicals. love it as it's own thing. i don't get it when i'm craving pizza. i get it when i'm craving monicals haha
5.9 everybody knows it's a 3.9
The cheese is deliberately designed to be melty at all temps, plus it's got smoke added, and there's swiss white cheddar and sharp provelone. I love it but it's surprising, I'd suggest getting a block of it and trying it melted on something like a burger
1 herpes sore everyone knows the rules.
lmaooo
Provel cheese is an acquired taste.
Toasted Ravioli is the greatest appetizer of all time. (And it’s deep fried)
Just moved in down the street from here. Your reviews have been making me want to go here and review it myself!
Love coming home every weekday after work to watch these
Imma start yelling "okay Frankie" everytime I leave a reaturant
danatello williams i already do it every time I eat pizza now. I'm like "listen to that crunch franky!"
There’s something seriously wrong with this guy-he knows he’s gonna burn his face but does it anyways-EVERY single episode 🤦♂️
Mohammed Abbasi hahaha he’s like a child
Cocaine numbs the lips... everybody knows the rule
Mohammed Abbasi my names nick. I’m 38. And I burn my mouth on soup every single time
Nick M you gotta blow on it Nick hahah
Scotty P what can I say man ....
I absolutely love St.Louis pizza. They use PROVEL CHEESE. It's delicious.
Wow, he's a real ass about our pizza
It’s that provel cheese
I’m lovin the bonus reviews davey
Smh, should have done the OG Firacis in Ferguson
I've never had Provel cheese. But i am dying to try St. Louis style pizza. Give it a shot anyway.
Come at it knowing it's different because of the cheese. Pres has had pizzas that are a lot like STL style (thin, good crisp, etc.), but the provel changes the game. Notice the cheese burned a little, giving it a bit of a Cheez-It taste on the burned spots. The cheese is creamy and tangy, with sort of a melted American cheese texture. It's my fave, but I grew up here. Also, a plain cheese STL style pizza is sort of a whatever pizza - need some sausage and mushroom or something. Faraci's has great toppings. Imo's is the most common - it's a chain, but Faraci's is all fresh stuff, cooked in a gas-fired brick oven. The crust is awesome.
@@TheNlograsso thx!!
I grew up next to the origional faracis in Ferguson, MO. if you want the best st. louisbpozza go to Nick & elenas in breckenridge hills, mo! they have the best t-ravs too!
faraci ferguson always had very good pizza, loaded with toppings back in the 70's and 80's. normandy native here .
Provel is like american cheese for pizza. They combined three kinds of cheeses and added calcium citrate to make it more like the american cheese, which is creamy and melts very good. They were looking for a cheese that was less stringy and easier to bite off the pizza crust. STL thin crust pizza with mozzarella just doesn't work because all the topping just pull right off when you bite into it. I love IMOS pizza and sometime order it with mozzarella added to it and that is a pretty good way to get it if you're not really into provel.
Would have been a 8.9 in Boston
Lol !! Ur right - he woulda been giving that shit a bump up of minimum of 3 points or so
Can you blame him, who wants to risk getting their legs and or thumbs broken in messin' with Beantown
St Louis Hockey didn’t worry - about Beantown - they fkd around n got hardcore - C4 to the door , no beef no more -
@@moviedude22 Boston is soft compared to STL
Stlouis style pizza is known for a cheese called Provel Cheese only found in St.louis.
One blister everyone knows he’s gonna burn his face off
Who the hell sent him to that place? I've lived in St. Louis my entire life and never heard of it. He is in ellisville which is like 45 minutes outside stl where the hoyty toyties live
I was wondering the same thing. So many good pizza joints in the city, and he goes way the hell out to west west county.
Their original restaurant is in north county, Ferguson…not Ellisville.
Both are fabulous St. Louis restaurants run by a great family. St. Louis pizza is the best IMHO, and Faraci is one of my favorites.
That Toasted Ravioli must really be something for Dave to give it an 8.6 !! 😋
Yes,I was born and raised in the Lou, the best was is to dip them in butter and then grated parmesan cheese
@@jpeknowbody3649 Yummy !!
that was just a make up score for rating the pizza sub 6
Toasted ravioli is great you can dip it almost anything i have a buddy who highly allergic to tomatoes so he cant have marinara sauce so he eats them with ranch snd they tastes pretty spot on
I'm a vegetarian now, but worth noting that when people have them in other parts of the country, they typically don't like them as much as they like them in st louis typically, so maybe it's a way they do it. So if you find it elsewhere, just know there is prob a difference. Idk, areas could make plenty of differences tbh, even things like "the water used to make the dough" because water locationally is a BIG difference. Georgia sink water was literally not drinkable when I visted.
Dave you have to get the Faraci special which is pepperoni, sausage, bacon, mushrooms and onions and you'll see why it's considered the best in town, cheese by itself sucks with ANY St Louis style pizza, by the way you should have gotten the cheese garlic bread, I'll gaurantee it's the best you've ever had, I live only a few miles from there
I'm coming to Saint Louis next week and you best believe I'm trying everything you just said lol
And I agree cheese pizza is ass, I always get at least pepperoni sausage and mushrooms
If you need toppings to make it good then it's not good
I went last night for the first time since living around the corner from there. Underwhelming to say the least but then again I’m not a fan of St. Louis style pizza. I think maybe you have to grow up with it.
@@SwanseaTitanFanTry Farrotos. Best St. Louis style pizza in St. Louis.
As soon as the box opened I knew the "this is not pizza" line was on deck
One St.Louis Pizza, Everybody knows If Pres was in Boston it’ll be a 8.8
stop stealing my comment kid
hmm hmm tf I never seen your comment 🤨
Dogshit pizza is dogshit pizza
That pizza actually looked like garbage though
Davey jumped the shark with that 8.8 for Union Park Pizza in Boston.
5.9 for a pizza he says he hates so much seems like a bit much, too
My family literally invented toasted ravioli. If ur back in town, head over to Mama Toscanos on the hill. Best meatball sub and best toasted ravioli you will ever eat in your life hands down. You will always be dissapointed after that.
Yes thats true I been there many times why you guys close yours was one of a kind so sad..
It’s called PROVEL. They told you at imos …it’s a St.Louis thing
Toasted ravioli are dipped in Italian bread crumbs then fried.
You’ve gotta try Zamarelli’s Pizza in Grove City, OH. It’s been voted best pizza in Columbus a few times. Founded in the late 60s.
I live right next to thier, it’s right next to Schnucks and Peir 1 imports
Pres it’s debbie, when are you coming back? Please bring me a minivernis pie
"gooey, sticky, marshmallowy" - PROCESSED CHEESE SLICE
Here in Wisconsin, thin “crackery” crust pizza is traditional. It’s good, but that cracker crust hangs all the other components out to dry. So it means you can’t skimp on ingredients. Pizza places here have access to excellent mozzarella cheese, as well as outstanding locally produced meats for toppings. The sauce is the make or break ingredient on thin crust pizza. If it’s not right the pizza is not good.
My dad gets double sausage, double pep. Like, you need the ingredients on that bad boy
Prez choked on that pizza.
Just like the Bruins will choke in game 7
We already beat the piss out of the blues in game 6
Holy shit, you're stupid.
@Adventures with the Bennys thanks for fixing your game 6 error. I play second line right go fuck yourself.
Jay B dang bro sorry for your loss
@@KentlandVFD33 op put game 6 down first so I thought I'd remind him of last night, sorry bud
3:52 if you “really hated” the pizza 🍕 then how in the world did you rate it a 5.9? Seriously, nix the 1-10 scale if most “bad” pizzas you have can still rate anywhere in the 5 range, which in reality should be 1 to 2 rating on a true 1-10 scale.
Because bad pizza is only bad compared to other pizza, but it's still pretty good.
I laughed hard as fuck when that cheese wouldn’t let go 🤣🤣
Please tell this clown it's a cheese called Provel ... and get over it. Also, love the prez... he just sounds like a clown not knowing about Provel.
Provel sucks.
Do you need to be Italian to tell if something is fried??
You need to check out the The Hill area in St.Louis. Best Italian around!
Just moved to St. Louis from New Jersey, where should I try for good pizza?
Haha! This is like everyone's first time with Provel cheese. They always come back for more though.
If you’re ever in Historic St. Charles (30 mins outside of St. Louis) PLEASE try Frankie Tocco’s Pizzeria. I will eat there over Imo’s any day and have brought many friends to try it.
Stick to NY slices. You are trying to place what that flavor is? Someone already told you it's provel cheese in the last video. Stop being stupid! You are not a food critic. You like your pizza one way and if it's not that way then it sucks. We get it! Stay in NY. Cincinnati has Larosas, St. Louis has IMOS, Detroit has Buddys. Why bother?
It's kinda his job man. I'm sure he wouldn't do this for everyone else's benefit.
@@knabla His palate is of a young child.
It’s provel cheese
Very fair review as a Saint Louis guy. T Ravs are the way the “StL style” pizza not so much. However Katie’s pizza and Peel pizza are fucking amazing
Yea you either love or hate St. Louis style pizza with the crispy thin crust and provel cheese. With as particular as he is with what he likes in "regular" pizza I'm not at all surprised he doesn't like this. Lots of St. Louis people don't even like the style.
Provel Cheese is better on Salads IMHO but its also awesome on Pizza. I love cheese period so I wont hate. Tosted Raviolis are the best. He needs to go to Anthoninos on the Hill for the best TRAVs
your gel game is next level
What's in the white bag? Couple of grams
One bite everyone knows Prez hates Provel cheese
Imo's is the original St. Louis style staple, but Double D's has the best St. Louis style pizza.
St. Louis style sauce tends to be sweeter as well.
Double D’s on tesson? Their pizza is fire as fuck 😎
Unfortunately I hear they are closing soon
You wouldn't catch Nate making pizza with provel
They are actually fried usually but can be baked
Go to leones in Somerville mass
You're tasting the liquid smoke that's used in the making of the provel cheese.
Damn how'd you go to St Louis and not do Pastaria!!!! Ahhhh
When that's me walking out at the beginning lmao
Welcome to St Louis Dave.
You should have gone to faraci in Ferguson Italian sausage pizza the best
To those of you who don’t understand Dave aka the prez 1-10 rating scale here’s some clarification. Dave basically treats his 1-10 scale as a 1-5 scale. A rating of 1-5 is basically a 1 to 2 rating on a 1-10 scale. Mid to high 9s are a 5, low to mid 8s are a 4, 7s are a 3, and 6 a 2 to 3.
Ben7seven7 you mean multiply by 2? Wow, what a concept!
Islanders83 no not exactly but more or less
I was born in the STL area, love seeing Portnoy hating the pizza lol. I love it but its a regional taste
What came first, toasted ravioli or Dave's mess-of-a-shirt?
I looked this up just to see what he'd think of Provel. I'm not surprised he didn't like it. He's from New England, as I am, and it is hard to prefer anything over NY/Boston pizza. I would disagree with calling that style of pizza thick crust though. Traditional NY/Boston style pizza is thin crusted, just not cracker thin.
Wooo game seven folks!
You like Imo's better? Sheeeeiiiiit! Faraci's actually uses fresh dough and it's baked in a brick oven. Imo's uses conveyor belt ovens. Tastes like a frozen pizza, just like the Imo's kits you can get in a supermarket.
Check out some pizza spots in east saint louis. It's right across the river. You'll love it.
Ha!
@@MG-vb6ny One bulletproof vest. Everyone knows he's going to need it.
Go Blues!!!
Nobody:
Pres: “Everyone likes what’s in the white bag”
Yes, they are fried. But are called 'toasted' because... "Evelyn’s husband, Lou Oldani, dubbed them “toasted” because, in his words, “You didn’t want to use ‘fat fried’ and you didn’t want to use ‘greasy fried.’”
3:25 One bite, everybody knows that Prez would drink Chef Boyardee under the table.
1:53 One giant cold sore everyone knows Prez and Debbie are back on
It’s Provel cheese on the pizza. Look it up ding dong
One 5.9 pizza everybody knows it would've got a 7.9 in Boston
hmm hmm St. Louis provel cheese is really bad. Almost sour tasting
@@BigWolsky yes it tastes like horseshit ngl
@@BigWolsky don't ask how i know the taste of horseshit ty
Its crazy because when i go to new york ork new haven, im not impressed. Yuk
Exactly! Its basic mozzarella. Love the sweet Sicilian and the rich creamy provel. He should of never came to STL with out knowing. The crisp is hos favorite. He went in any stl. He even calls thin crust Chicago style ..
You gotta go to Racanelli's!!!
Fararos pizza in sapinton mo is better
Provel Cheese ... it's a tangy processed blend of cheddar and swiss. I personally love it. Its got a funky quality that not everyone digs.
and provolone
Eww
ravioli = plural, raviolo = singular; raviolis = not a word
Its crazy how alot of videos don't have a lot of views
It’s because these videos also get posted to Twitter and to Facebook separately.
"That extra something is like choking me." It's called provel, dude.
One bite to taste the toasted ravioli. Everyone knows the rules.
gooey, sticky, marshmallowy = Provel Cheese. You either love it or you hate it.
you's think st. louis is getting decent mooz and nara... fughitaboutit
Toasted ravioli are breaded and then DEEP FRIED
That escalated quickly!