ST. LOUIS STYLE PIZZA (& what's up with PROVEL?!)
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- St Louis style pizza is one of those regional specialties that people either love or love to hate. Its super thin cracker crust is a great vehicle for tons of toppings, but the provel (aka the trashy cousin of American and nacho cheese) is where this pizza loses some of its audience. Check the video to see my best recreation of this local favorite two ways: using provel (of course) and trying my custom cheese blend that pays tribute, but without all the mouth-coating.
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FOR THIS RECIPE, YOU WILL NEED:
FOR THE DOUGH (makes 2 pizzas / i rec using measurements in grams rather than volumetric)
•225g or 1.5c ap flour
•3g or 1/2 teas salt
•5g or 1 teas baking powder
•35g or 2.5 tbsp olive oil
•120g or 1/2 c warm water
Into the bowl of a food processor measure flour, salt, baking powder, and olive oil. Blend on high, then stream in water, continuing to blend for about 15-20 seconds until the dough begins to form a ball. Flip the dough out onto a flat surface, pushing and rolling the dough to build strength for at least two minutes. Form the dough into a ball and divide into 2 roughly 185g pieces. Fold each piece of dough over itself multiple times to create a closed seam on the bottom and press down (see video for reference). Transfer dough balls to a plate or baking sheet, covered, to rest at room temp for 20-30 min until you're ready to roll them out.
FOR THE SAUCE: (recipe is enough for 4 pizzas - i usually freeze half for next time)
•1 28oz can tomato puree
•60g or 3.5 tbsp tomato paste
•12g or 1tbsp sugar
•10g or 1 3/4 tsp salt
•1g or 1/2 tsp garlic powder
•1g or 1/2 tsp onion powder
•1g or 1 tsp dried oregano
•1g or 1tsp dried basil
•1g or 1tsp chili/red pepper flakes
Add the following to a high-sided container and blend with an immersion blender (or blend in a conventional blender) until combined and smooth: tomato puree, tomato paste, sugar, salt, garlic powder, onion powder, dried herbs, and chili flakes.
TOPPINGS:
•PROVEL - OR- 75g (or about 1/4c) each of swiss, mild white cheddar, provolone, and full fat mozzarella (shredded on the largest holes of a box grater)
•ITALIAN SAUSAGE
In a bowl mix together:
- 1lb fatty ground pork
- 7g (or 1 1/4 tsp) salt
- 5g (or 1 1/4 tsp) sugar
- 5g (or 2tsp) paprika
- 1g (or 1tsp) dried sage
- 2g (or 1tsp) black ground pepper
- 5g (or 1tsp) red wine vinegar
- 2g (or 2tsp) chili flake
- 2g (or 2tsp) crushed fennel seed
- 1 garlic clove, minced
•BACON
1lb thick cut bacon, placed on a wire rack on a sheet tray, and bake at 350 f (175 c) until it's starting to brown and render
Cut into chunky pieces
•SLICED ONIONS
•SLICED GREEN BELL PEPPERS
Grated Parm
TO BUILD AND BAKE THE PIZZAS
PREHEAT pizza stone in a 550 degree f (287 c) oven for at least 30 min
Flip each piece of rested dough, seam side down, onto a well floured work surface, press it out with your fingertips until it's about 8" in diameter, then begin to roll it out with a well-floured rolling pin. Continue to roll and rotate until you have about a 14" in diameter dough.
Gently slide dough onto a well-floured pizza peel. Next spread sauce (1/4 of the full batch or roughly 100g) to the edges then add around 1/2 cup of cheese (or whatever looks good/similar to the vid...you do you), chunks of italian sausage, peppers, onions, bacon, and top generously with grated parm.
Load each pizza onto the pre-heated pizza stone and bake for 10 minutes. I recommend baking one pizza at a time for best results.
#stlouisstylepizza #stlouispizza #stlpizza #provel #provelcheese #imos
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Check the description for the full recipe. This is an homage to STL style, not one specific pizza spot so let me know in the comments who makes your favorite stl style pizza?
I'd never heard of provel before today. It looks like total garbage cheese....
....and now it's all I can think about eating!
@@Al.Brady. it is one of those things that seems strange but is perfect for the application. Don’t knock it until you try it!
@@JMVestal4 I'm not knocking it! I'm dreaming about it!
Hey! Lifelong St. Louisan now living in AZ. I bumped into your channel when a friend from back home shared this video. This is similar to how I make it, but I don't try to fake provel anymore -- just go with mozz, provelone and swiss with a sprinkle of parmesan. IIRC, "real" provel also has liquid smoke in it. My fave, when they were on, was Farotto's but I usually just ordered from the Webster Imo's which was closer to my house. Love to see your upgrade of Springfield-style cashew chicken if you ever venture a couple hundred miles down "farty-far."
The best pizza in St. Louis is from Faraci’s!!! They make everything home made. Dough, sauce, sausage and of course they use a high grade of Provel! No other can compare!! I fly in every year (except 2020 🦠) to get my pizza fix!! 🤤 😋 also their delicious toasted Ravioli! They have great pasta too snd their crumbled meat ball sandwich. Can’t wait for my fix this summer. Btw, I’m in CA now snd haven’t found a pizza worth eating yet!!!!!
Hi Bri, slight change to your parmesan part, in addition to the Provel, Imo's also adds what we called the "spritz" which is equal parts powdered parmesan cheese and dried oregano flakes, we made tubs of it during the day prep. And you definitely got it right that it is always the final ingredient added to the top of the pizza before we launched it into the oven. When you are making an Imo's copycat you cannot omit the spritz. It works in a symbiotic way with the Provel cheese. Also supposedly Provel has a dash of Liquid Smoke added to the blend.
Did you work at Imo's? You seem pretty knowledgeable.
I just learned about this style of pizza, having this type from a Lidl frozen pizza. I’m a bit surprised, I guess, as I live in NJ, and never knew of this STL style. After eating this and enjoying it, I did my research of this “cracker style” crust, and here I am. I like thin crust, yeast pizza, and never liked thick crust. I try to keep the carbs down, and this is good! I do have self rising flour that needs to be used, since I’m not good at biscuits…….lol. Home bread baker here and make yeast and sourdough breads, rolls, pizza, etc. Thanks for the video, great as usual. Rob
delicious
Thanks
Honestly as a Stl native I’m proud of you for being from Chicago and being converted to like the pizza
Yeah, hi, imos? I'd like to order a small pizza with four toppings
IMOS $46
For real dude. Its nuts. Price per lb of that pizza is like 2-3x loafers.
Well if you are like most men they don't ask about coupons...🤣🤣🤣
wacky wednesdays dude. 20 dollars for 2 xl
As a professional pizza chef (8 years slanging errry day) I can agree the price discrepancy is real.
I agree. Also cecil whitakers is better. Fight me.
This recipe was SOLID. I made a 1.5 times batch so we could pig out. Used the 2.0 cheese blend👍. Can't get enough of these vids, keep 'em coming!
Are you from St Louis?
I’m a native St Louisan and the first day I return home I have to have a sausage, bacon, onion, green pepper IMO’s pizza...tradition! Nothing like it. I buy provel and bring it back to Texas with me when I leave to make my own...never knew what the crust recipe was...this is perfect! Thanks
Thanks for watching!
I personally think Cecil whittakers has the best stl za
about time you show some hometown delicacies! Gooey butter cake, pork chops, t-ravs, and bread sliced bagels better be coming up next. 😂
haha Pork steaks are definitely going to be a video. I would need some serious convincing about gooey butter cake.
Toasted ravioli is amazing
@@BrianLagerstrom have you not had gooey butter cake yet? It's heaven
You forgot a St Paul's sandwich
@@jeffslote9671 a lot of people haven't heard of it.
I’m so pumped about this! We’re STL natives and are moving out west this June. We will be missing our Imo’s. Making it this week but it looks awesome. Side note: always order IMOs well done.
Good call. If it’s not baked hard it’s super not good I imagine. Thanks for watching I hope this can remind you of home.
@@BrianLagerstrom Made it! Doubled the recipe for STL friends and we ate it all. Delicious! Thank you! Thank you!
Amazing so glad you gave it a try
Just learn to make New York style. It’s the best pizza style in America
@@ramencurry6672Overrated--like everything else in NY is.
I live just south of St. Louis, and have eaten at the local Imo's frequently. I loved mine with pep, bacon, Pepperoncinis, and green olives. Unfortunately the olives are no longer on the menu.
I love the cheese blend idea. And heavy on the toppings for the win!!
Blues hockey bar and your take on the St. Louis style pizza, sounds like a winner :)
Thanks for checking this one out.
If you want a perfect St. Louis Pizza, go to Faraci’s on Manchester road in west county! IYou’ll never eat Imos again!!!
Noted!
Go to faracis in Ferguson way better
I always loved their meatballs.
@@BrianLagerstrom There's also Pirrones, if you've never had them. Excellent pizza.
Nick and Elaina's or Serra's Pizza are both fantastic too.
You did screw up a little on the topping placing. Sausage onions and green pepper goes below the cheese. Take it from someone that works at imos. And you for got the sprinkle but thst is ok. Over all 8 out of 10
Thanks for the recipe. Grew up in Mid MO and ate Imo's on every school field trip. Moved to rural OK and nobody knows what STL pizza is. Was able to make this for dinner tonight and it satisfied the nostalgic itch I had for that crust. Will definitely be putting this on my pizza rotation. 😊
I went to college in St. Louis, personally I can't get enough of Provel. There's just nothing else like it. I'm just thankful we still have Schnuck's outside of St. Louis.
Been in STL my whole life, and while I love St Louis style pizzas, I absolutely love provel on any salad! Must try if you haven't already.
While you can buy Provel at the grocery there’s only one brand, Imo’s, and it sold in stores as either slices or curls. However, the Imo’s company has a monopoly on Provel and every other pizza place that uses it buys it wholesale from them. It’s also sold wholesale in bricks so the individual pizzerias can slice / shred it as they like. Also, nearly every St Louis style pizza is made on pre-formed crusts, these are not rolled out or hand tossed (except a few amazing exceptions like Lou Boccardi’s on The Hill and Farratto’s in Ballwin)
I admit I've become lost in all the geographical pizza variants.
Not sure about St. Louis style pizza? I got my husband convinced when we went to Stefanina's Pizzaria. So, if you don't like Imo's - try another local restaurant! And provel is amazing on salad 🙂
I’m glad you tackled St. Louis style! I could eat Imo’s once a week no problem. I’d like to try the home shredded combo sometime but I had to go classic provel to start. The no cook sauce and the no rise dough makes for an easy top notch pizza night.
So glad you dig the recipe.
You say on this pizza I’ll go with an uncooked sauce vs cooked. What’s the difference in your opinion and the deciding factor on when you use which? For me it’s mood and or how fast I want to stuff a pizza in my face.
I don’t have any hard and fast rules. I keep it uncooked on Neapolitan style pizzas always, I try to pair the sauce and dough together best I can. I made NYc style pizza tonight with raw whole peeled and puréed tomato sauce and it wasn’t the right fit.
To more "Saint Louisize" this recipe I'd sugest the following 1) In the cheeze blend it is supposed to use smoked provel 2) the sauce is a 50-50 mix of tomato purre cooked down to a paste and an extra chunky "raw" sauce added after, some say to add sugar but the you will not need it if you are liberal with what Imo's doesn't add basil added to the fresh sauce. 3) the crust needs 2 things 1 add 2 spponfuls of lard to the mix and then on cooking add to the peal a good amount of rough cornmeal. The small seperation to the stone makes difference in the crust. 4) Finally Brian did not give the warning so I will. WARNING let your pie cool! Other regional pizzas are eaten pretty much straight out of the oven DO NOT UNDER ANY circustances eat ST.L Style pizza this way it's results in 3rd degree mouth burns. What you need to do even if it is cool is use a fork to pry up the toppings layer and if you see steam you wait period. Optionally you can quick pickel your onions and bell pepper as well. The vinegar adds a nice touch to the sweetness of the sauce.
This pizza is just pure chaos. I don't even know what's going on in St. Louis. I'm gonna try it but the state cops might swoop in on me here.
Haha it’s absolutely insane. It makes no sense. I hope the cops don’t get wind.
In order to understand "Why Provel? You have to eat a slice out of your fridge the next day. Just my $.02
Honestly this is so true. Still gooey when cold. So weird
STLstyle pizzas also happen to be the only good frozen pizzas in existence. I buy one when I’ve got leftover steak, pork, etc. they’re a great vehicle for extra toppings because of how provel melts
Pirrones pizza in florissant is true St. Louis style pizza to me. Farci's too, but my family always goes with Pirrones first.
Wow, the hate on the Provel, and, to lesser degree, St. Louis style pizza, is alive and well. Lots of "pizza definition" police out and about. Heaven forbid somebody does does something different than where you're from. If you don't like it, then don't eat it, simple as that. Claiming it isn't pizza, though, is ridiculous. What skin do you have in the game? Right, none, so chill out, haters.
I love Imo's but I moved away from StL when i was young. I've since shared Imo's with my husband and kids and they hate it 😞 they make fun of "how disgusting it is" so much that I don't even try to eat it when I visit Saint Louis anymore because I'm too embarrassed. this video made me feel so validated that now I'm going to eat it for every meal when we visit and force them to watch me until the very last bite 😈
So many people write off provel after one try because it's different but that's the beauty of it.
It grows on you and that's why locals love it. You start as a kid and then it's a taste you crave.
If people ever come to St Louis trying provel more than once is a must. Put it in a salad, try the pizza, use it everywhere. You'll love it.
I agree it takes time
Nearly every reaction video I've seen they come with preconceived judgements. They're expecting not to like it so they don't. At least he didn't act like some of them pretending one bite of pizza with proves gagged them
I know this is an older video but I just came across it. In preparation for my visit in April I was looking up St. Louis food amd found that they are known for their pizza. I'm curious how I'm going to feel about it as a native NYer, but I'm excited to give it a shot.
As a life-long lover of St. Louis pizza, I have to say that the first few minutes of this video had me prepared to be offended, but I watched the entire video anyway.
I'm glad that you liked what you made. The pies looked great to me. I must though, disagree with the use of mozzarella in the custom-cheese pie. Even though mozzarella isn't as aggravatingly stringy when combined with provel as it is when used by itself, mozzarella, even when blended with the superior provel, has a way, to me, of deadening the flavor of the entire pie.
Luckily, I have no need to go to the trouble of making my own pizzas.
The area in which I live has many fabulous St. Louis style pizzerias.
New to the STL area and I find Provel to have a really funny aftertaste that just isn't for me. That being said, the Imo's garden pizza is pretty dang good.
Provel is not great but every once in a while it’s a fun way to eat dood
try it again. i didn't like it the first couple of times but it grows on you
Great vid! New to the channel and really liking all the 'za styles
Could I use a Steel for this style or would you recommend sticking with the stone? Thanks!
You got to make the St. Paul sandwich you get in Chinese restaurants in StL. Invented in StL by a man from St. Paul. So good
While i prefer mozzarella(fresh or low moisture), provel is a great melting cheese. It's really weird to me how folks act like it's gross.
I've had pizza in almost every state. Stl style pizza is my fav. If you're in stl go to stephaninas not imos.
I’ll have it check that one out. STL style is a sleeper.
@@BrianLagerstrom have to go to the OG. Veterans memorial pkwy
Go to faracis or pironnes in north county
Stefaninas is one of the best and definitely their original O'Fallon location. Yum! Pizza, salad and a pitcher of O'Fallon gold would be amazing right now!
I subscribed to his channel cause he said thin crust with a lot of toppings is a dope way to live your life lol
Fantastic stuff right here man! I love how you make your own ground Italian sausage. It’s so simple and it gets overlooked by rookies all the time. It’s so simple to make too. As far as the sausage goes. For specific Lou Malnatis style Chicago deep dish sausage goes. First it never has fennel seeds. It’s quite simple. Fatty ground pork 80/20 if not 70/30 if they make it? Black pepper, salt, onion powder. That’s it. When I want classic bar pizza, that sausage recipe of yours is classic and is money. I love a thicker classic pizza sauce. I go a little more on the paste with your exact recipe and it’s perfect. Lots of people swear by the cooking of sauce for classic pizza. NAH. What are we making here? Sopranos Italian marinara sauce? Yea, def cook that. Pizza sauce is just mixed. Great stuff!
I guess I’m weird I will literally get a imos pizza no toppings I love the cheese but I guess growing up on it made me naturally love it unknowingly
Your version looks a little better in opinion
Saint Louis style bacon for pizza is very thinly sliced and you place the whole strip on the pizza man!
You nailed it dude. Those are both some awesome looking STL style pizzas. Some of the best St. Louis style pizza I’ve found are in the Florissant area. Pirrone’s, Cugino’s & Angelo’s are all outstanding.
I hear nor-co is really where the best STL style is for sure. Thanks for watching.
If you don't get shot that is.
Imos is not the best St. Louis Style. Pirronies, and Faracis are the two I'd go with.
I honestly love the effort Brian gives into his videoss. Like you worked hard to make one pizza, all that got ruined and had to redo the entire thing seems like a point where many would just want to give up. I love the dedication you put into your videos ❤ Also been watching you sincee 400k subss guyss c'mon subscribe he deserves a millionn 💯
St. Louis style doesn't get a lot of love. But it's tasty and easy. I had never tried to make it. I had the dough and sauce made, and the cheese grated in the time it took for the oven to preheat. Start to finish in 45 min. I hammered 1 pizza all by myself and wrapped and saved the second dough for tomorrow. This is a winner!
Awesome! I LOVE me some Imo's! St. Louis style pizza is da BOMB!
love your stuff. When I used to work at imos we put toppings on after the sauce then followed by the cheese.
Thanks, and that’s fun!
@Mitch Wittman, I do that sometimes as it prevents some toppings from burning.
Your pizzas look so good! I heard that crispy bite, so I know you're doing it right.
Everything looks good but that basil. When you are ready to put it in the oven last time, then add the basil.
Bro, you rocked this. Extremely well done. Easy to watch and listen. I'm in St Louis too. I love imos pizza , but I made my first new york style pizza per your video, today. It was soooooo good. Even was able to salvage it after getting it stuck on the peel before baking. (Lifted edges with a spatula and tossed some semolina flour under it to get it to un- stick. )
PS, I love sardines. Since your name contains the word, I'm going to need a sardine video. ;-) my wife made me a breaded sardine pasta with a red sauce that was delicious, but I bet you've got some excellent suggestions.
So glad to hear you liked the NYC style pizza! sardines are one of my favorite foods, I’ll def need to get a video in the works using them. Thanks for watching!
You had me at st louis style pizza. I lived in st louis my whole life ,now im in vegas we don't have it
Isn't there liquid smoke flavoring in the traditional provel blend, too?
Could the dough rest for ~24 hours since there is no yeast? Looking to make the dough at home before traveling with it.
I've lived in STL my entire life, and Imo's isn't the BEST St. Louis style pizza but its old reliable. Always been a bigger fan of Joe Boccardi's in Eureka, about 45 minutes west of downtown.
Oh yeah I’ve been to Bacardis, a favorite.
Boccardis is much better than Imos, and I like Imos.
Boccardis is great and so is Stefaninas in O'Fallon. Both beat Imos by miles.
I have family on St. Louis so I've visited a ton. We always get IMOs and it's always one of the best parts. I live in Colorado though so I am beyond excited to try this recipe! Thanks for making this one Bri!!!
as someone who has worked at several imos over the years, i need to inform you that the bacon cooks in the oven and is only ever cut with the pizza cutter. you place the strips on last, over the rest of the toppings. this is to let the grease from it cooking in the oven saturate the other meats and veggies on it. topping heavy is the way to go, but i think your sauce might need to be sweeter to make the whole thing work like it's supposed to. it's like a big party nacho!
Thanks for the inside info. I needed more intel apparently.
They have the best Steak n shake. Here in Los Angeles they messed up steak n shake.. horrible here!
Take it easy with the sugar.
I'm going to try it once in Korea! There is no St. Louis style pizza in Korea. I'll have to research it and try to set up a pizza restaurant. Thank you. always looking good
Topping heavy is definitely key. 1/2lb of bacon per pizza 🔥🔥🔥
Thanks for the recipe. STL style is my favorite, and now I can try making it at home.
Awesome! It’s a crazy style
u should try the french version of this type of pie. google "elsaesser flammkuchen". thanks for another recipe u simply cant find in europe!
I haven’t seen it before I’ll have to dig into it
Bri, I could kiss you for this recipe. Seriously. Grew up in Iowa and I also have a great love for the thin crust pub pizza cut in squares. I can’t find this kind of pizza anywhere on the west coast and it makes me so sad. Many places in Iowa use a mix of mozzarella and Muenster cheese which is super duper delicious. This crust is where it’s at though, I love it. Can’t wait to try the Chicago pub style crust too, just didn’t have any yeast. I thank you so much for this recipe. I was able to make my childhood dream pizza with this recipe and I cried tears of joy while I was eating it! ❤ 🙏🏼
I work at a restaurant in St. Louis county called Roberto’s Italian Restaurant. Our pizza is to die for we make our own sauce with spices blended in water, tomato paste, and crushed tomatoes. Then we put the sauce on our thin crust provel, toppings then Romano cheese on the edges and in the middle then finish it off with oregano and boom a delicious St.Louis Style Pizza.
Thanks Brian for another masterclass!!! This is a wonderful recipe. I followed your recipe and It turned out just like the Imo's Pizza or even better. I have one suggestion for anyone trying to make this at home. Bake the dough for 2 or 3 minutes on the pizza stone before adding the toppings otherwise the dough WILL stick to the peel and you will not be able to slide it on to the stone. I learned this the hard way. This is so important specially since the dough is super thin. Wooden peel like the one Brian is using may also help but pre baking the dough will save you so much headache.
Pro tip. The sausage goes on under the cheese on an Imo's pizza
A secret is a dab of liquid smoke to the cheese for the Imos flavor.
I love how you used Schnucks tomatoes for the sauce. #Respect ✊
I'm from STL, they put the toppings on before the cheese
After spending 6+ years in STL, can say that provel is a hard sell to anyone from other places. I cannot stand the cheese myself, but can always appreciate a thin crust pizza. I am excited to try this dough with a better cheese combination
Imos is the mcdonald's of st louis style pizza. Real st louis style you can find at Serras pizzeria in Maryland Heights or Periones in Florissant.
Yo wait, is it ok to put raw sausage on? Does it cook in time?
Provel is Not weird at all! You need your taste buds adjusted
Imo's is rarely hit, usually miss for me. I am not from here, but I lived here for 9 years. That said, for STL style pizza thats always great, try Papa Vitos.
That’s the second rec I’ve heard for them I’ll have to try it now
Love the videos! Native St. Louisian here and I would say there are 4 components to St. Louis style pizza: this crust, provel cheese, sweet sauce and square pieces. Chin Chin!!
I miss Imos. I moved away from Missouri in 2017.
That’s not ratty. 😮That’s well broke in!
My husband says...great, now I’m going to have to sell one share of GameStop to buy a medium IMO’s pizza. He’s mad because all he can think about now is IMO’s pizza. 😂
HA accurate!!
If you don’t have cash or debit on hand to buy an imos pizza you should not own a GameStop stock
Looks great! STL is the best crust ever! ATK did a remake of STL pizza a few years ago, they put a couple drops of liquid smoke with the motz and american to replicate provel cheese. Pretty good!
Yeah I totally whiffed on the liquid smoke. I need to revisit
I came here after finding out D Angelo’s closed in Pacific. It was my favorite.
May I please send you a man sized box grater?
I’d be angrier at the Provel diss if it wasn’t for the addition of Mozzarella. Mozz is best cheese. 😂
Honestly this is the best recipe I’ve seen for St. Louis style pizza! Love it, thank you! Also, where do you get you block cheeses in stl? Been trying to get some higher quality block cheese in stl for years now but never know where to go.
for anyone interested, I discovered whole foods now carries brick cheese!
Many people think Provel is a wonderful gourmet treat.
If I recall properly from when I worked at Imo's 20 years ago, the cheese on the pizza was provel plus mozz. Not an equal mix, maybe 3 to 1. And the sauce is cooked, and very sweet to tame the pungent cheese.
Thanks! My first time seeing one of your videos! I love your delivery style, and appreciate your recipes. St. Louisan here…not fond of a thin crust made solely with baking powder. This is my recipe for a thin crust. It uses yeast for flavor and baking powder for leavening. It’s a quick crust, so it uses a higher ratio of water. I use a similar kneading technique, but only let it rest until my oven heats up to 525°F…its highest temp or I would go to 550°. Then I oil my fingers and pat/stretch it out to one 12” disc and top it…but not nearly as thickly as you do yours.
120 g AP flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. yeast
1/4 tsp. sugar
88 g water
1 Tb. olive oil
I just made my first batch of home made Provel, so we’ll see how that goes.
I always put provel cheese on my pizza and calzone. We moved to Michigan in 2014 from St. Louis. A few years later, we found other St. Louisans who opened up a pizza joint by us. One of their specialty pizzas is a St. Louis style pizza which is pretty good. A couple of years ago, I found an online distributor that will deliver provel in 2 x 5lb blocks or 7lb shred. It sometimes comes with the IMO's logo on the package.
There are other foods local to St. Louis like gooey butter cake and toasted ravioli that you can't find outside of St. Louis. I have the family recipe for gooey butter cake, but toasted ravioli has been elusive.
Whats the distibutor?? I'd love to get some provel i miss it.
I do appreciate that IMO’s uses cut up strips of bacon over crappy, rubbery bits.
There was pub called the Seahorse I went to a lot as a younger guy. They made a pizza on 16" pita, with smoked Hungarian pepperoni, red onions, black olives, and roasted red peppers. Completely incredible. You could get the pizza and a liter of red wine, or a huge stein of house brewed pilsner, for $12.
That’s living
One of our local pizza places has been doing St. Louis style pizzas since the 50s. I'll have to try this topping combo because all of those toppings are great by themselves and I imagine they are even better all mixed together.
Also, that homemade sausage? Holy crap, I'm gonna be making a bunch of that stuff next weekend.
Good luck!
I love this! I’m born and raised in StL, so I love it when my town gets a shout out online. Yeah, you either love or hate Provel cheese. There’s usually no middle ground, lol. I’ve never thought about making my own Imo’s style pizza at home, so thanks for the recipe. Imos’s is still considered king although they are NOTHING like they used to be back in the day. That was good pizza!
Vintage Imos! Haha nice. Thanks so much for watching this video. This one is pretty easy, hopefully you give it a try.
The one off Hampton is my fav
Franchising has rendered Imo's Pizza a shell of its former self. To get the good stuff these days you need to hit the mom-and-pop places around St. Louis. There are many to choose from.
I’m a St. Louis native who has lived in the northeast for 7 years. I’m also a former chef and an amateur pizzaiolo. I’ve made Napolitana, Chicago, New York, but never a St. Louis pizza. I was never really a fan of Imo’s, etc. (although I did love the STL style pizza with mozzarella at Wente’s way out in Chesterfield Valley). I was looking at it the wrong way. I always considered provel “less than cheese” and I therefore, didn’t appreciate St. Louis pizza. Thank you for rearranging my perspective. I’m going to make some pizza from the 314. I’ll let you know what happens.
yes, please do! if you can't get provel and end up using the cheese blend, i've also heard that you can add some liquid smoke to make the cheese taste more "authentic" stl
What happened to tablespoons, tsp and cups for measurement?
For dough, I find its much more accurate to use weight. Volumetric in description.
I’m from at Louis, leaves here for 30 years. This is top 3 St. Louis pizzas I’ve seen. The other 2 are old fashioned family places that have been around since the 50s or 60s
Subscribed in St. Charles. Looking forward to making the “chefy” version!
t would take to long to relate the whole story, but after getting too much cheese on the bottom of the oven, I typed my model number into Amazon, bought an extra rack, and put it in the bottommost position with a large sheet pan on top. Now ~90%+ of food that falls lands there, and it's much easier to clean up at the sink.
Oh wow!
I will be making my own sausage from now on. Thank you for this video!!
Thanks so much for watching!
@@BrianLagerstrom Happy to support!
Loving the pizza videos
Thanks man!