Author Topic: St. Louis style  (Read 5592 times)

0 Members and 1 Guest are viewing this topic.

Offline smellthatsmoke

  • Registered User
  • Posts: 4
  • I Love Pizza!
St. Louis style
« on: July 23, 2012, 10:55:15 PM »
 From what i can tell,  it's been about 2 years since a discussion on St. Louis style pizza has happened on this forum.
 I grew up in the St. Louis area and while living there I hardly ever ate pizzas from the biggest chain of this style Imo's.
 I now live in Texas and have been down here for 5 years. For some inexplicable reason i find myself craving an Imo's pizza. They are overpriced and really not filling at all.
 If i remember correctly 1 person could finish off a medium by themselves with no problem.
 It's the cheese i'm craving. I did eat at one particular Imo's every 2 weeks or so while i lived there, but i didn't order pizza, I ordered a hot roast beef with cheese. This was a really good example of a perfect way to use provel cheese. Toasted french type bread, juicy beef, provel cheese ran through the pizza oven and served with au jus on the side. Best sandwich i've ever had.
 I'm planning a trip home soon and i wonder what i will think about st. Louis style pizza after eating some very good new york style pizzas down here for 5 years. I'll let you know if it's changed at all.
 One final note, although i didn't eat pizza at imo's, i did frequent a place called racanelli's a fine example of New York style pizza in St. Louie.

Offline DustinA

  • Registered User
  • Posts: 80
  • Location: St. Louis
  • I Love Pizza!
Re: St. Louis style
« Reply #1 on: November 22, 2013, 01:49:23 PM »
I'm EXTREMELY late to the party here, but as a born and raised St. Louisan, I eat quite a bit of my fair share of Imos.  I can't help it.  I love the stuff.  There are plenty of 'better' pizza places in town, but sometimes I just have to have some Imos. 

Interestingly enough, you can find a fairly accurate Imo's pizza dough recipe on King Arthur's website.  You can also buy the Imo's cheese and pizza sauce in just about any grocery store here in the St. Louis area.  Just in case you ever want to try that crappy midwest pizza taste yourself.   ::)


Also, if you enjoyed Racanelli's, try La Pizza over on Delmar.  2 old retirees from Queens making the some of the best NY slices you can get in the Lou.  They've been around for about 10 years now and never fail to impress.

Offline nick57

  • Supporting Member
  • *
  • Posts: 3212
  • Location: Tulsa OK
Re: St. Louis style
« Reply #2 on: November 30, 2013, 08:20:20 PM »
Well, I was tired of holiday leftovers. So, I thought I would give Imo's a spin. The dough was dry just like a cracker crust, and a little more difficult to roll out. The thickness of the skin was about the thickness of a credit card and it was a 14" pie. This was a pizza on the fly. I used Red Gold sauce that I doctored up. I did not have any provolone cheese. I used a mixture of Parmigiano Reggiano and Mozz. The sausage was Garvey's recipe. I cooked at 425 on the stone for 11 minutes. It was a tasty pie. The crust was crispy with a very easy and soft bite. This was more of a exercise to see what the crust was like. For a pie that takes about an hour, this is about a good as it gets. Next time I will use the correct cheese mix and sauce mix to get the real flavor of an Imo's pie.
« Last Edit: November 30, 2013, 08:22:55 PM by nick57 »

Offline rschepis

  • Registered User
  • Posts: 29
  • Location: Ft Lauderdale
  • I Love Pizza!
Re: St. Louis style
« Reply #3 on: January 15, 2015, 10:54:56 PM »
My wife is from St. Louis.  I never had anything like it before I had an Imos pizza.  I was not sure what to think of it but it really grows on you.

It is definitely an unorthodox pizza style anywhere else, we still get Imos every time we go visit her relatives.  The sweet sauce is a nice combination with the cheese mixture and the small square pieces are great with that thin cracker style crust.

I can't recall where I got it but here is the recipe I use, which is similar to the King Arthur link.

In large mixing bowl combine, then roll out paper thin (makes 2 pizzas)
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark corn syrup
1/2 cup tbsps water + 2 tablespoons water only if needed

Sauce - blended and uncooked
16 ounces whole tomatoes
6 ounces tomato paste
1 1/2 tablespoons sugar
1 teaspoon crushed basil
1/2 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon marjoram

Cheese mix by hand (unless you have Provel which is hard to get outside Missouri)
1 cup white cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup provolone cheese, shredded
1/2 cup monterey jack cheese, shredded
1 teaspoon liquid hickory liquid smoke

Italian Seasoning sprinkled prior to slicing into squares
2 teaspoons oregano
2 teaspoons basil
1 teaspoon thyme

« Last Edit: January 15, 2015, 10:56:58 PM by rschepis »

Offline invertedisdead

  • Registered User
  • Posts: 3511
  • Rest In Pizza
Re: St. Louis style
« Reply #4 on: March 30, 2015, 12:00:30 PM »
I'm from St. Louis and was craving a thin and crispy pie so bad. I hadn't made one since I started making pizzas.
I used the King Arthur recipe plus 2 tsp of brown sugar. This is the definition of emergency dough. I can cook the sauce and have the dough made before the oven is heated up. For the sauce I used wild harvest organic tomatoes with basil, oregano, and thyme. I usually use plain tomatoes for other style pizzas but for St. Louis I wanted something cooked and pretty heavily seasoned. I added a clove of garlic and a sprig of basil to a cold skillet with my best olive oil and heated it slowly to infuse the oil. Added some dried oregano, fennel, and red pepper flakes later to infuse, but for less time, maybe 30 seconds to a minute. Added whole can of tomatoes, juice and all and let reduce til flavor was pretty robust (season with S&P), and sugar til sauce was on the sweeter side and buzzed through the mini prep.

I divided the dough into 2 pies and rolled them out as thin as I could on parchment and docked them with a big fork. Par baked for a few minutes on stone at 550 til I got a little coloring and dough was solid. Removed from the parchment, topped, and back in directly on the stone til the pie nice and crispy.