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Author Topic: From PMQ: How to Make St. Louis Style Pizza  (Read 515 times)

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Offline Pete-zza

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From PMQ: How to Make St. Louis Style Pizza
« on: March 07, 2018, 06:09:25 PM »


Peter

Offline invertedisdead

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Re: From PMQ: How to Make St. Louis Style Pizza
« Reply #1 on: March 09, 2018, 08:25:49 PM »
Yum! Just needs a side of toasted ravioli  :D
FWIW not all St. Louis style pizzas are unleavened, here is a classic example of a place that does use a yeasted dough.
http://faracispizza.com/
the proof is in the pizza

Offline Cogs

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Re: From PMQ: How to Make St. Louis Style Pizza
« Reply #2 on: March 10, 2018, 07:07:14 AM »
Yum was my second thought, why was my first. I should have listened to my gut on this. Banged out three pies last night for dinner, pasty and confused.

I recommend giving it a try but halve the cheese, at least, so leftovers are at a minimum.

Offline politon

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Re: From PMQ: How to Make St. Louis Style Pizza
« Reply #3 on: September 20, 2018, 12:28:15 PM »
Yum! Just needs a side of toasted ravioli  :D
FWIW not all St. Louis style pizzas are unleavened, here is a classic example of a place that does use a yeasted dough.
http://faracispizza.com/
^^^

I'm truly baffled by the fact that so many credible sources (including PMQ) perpetuate this myth that St. Louis-style pizza contains no yeast. I have no doubt that there are charlatans that have sold a flavorless yeast-free pizza, but to suggest that pizzerias do so is absurd:
http://www.pmq.com/March-2018/Regional-pizza-styles-The-spirit-of-St-Louis/

I found IMO's pizza shells at my local grocery store and the ingredient list includes yeast. I'm currently working on a St. Louis-style dough formulation that contains yeast and is cold fermented.

Offline tracy

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Re: From PMQ: How to Make St. Louis Style Pizza
« Reply #4 on: September 21, 2018, 07:48:17 AM »
If the product that Imo's sells at their restaurants has yeast in it, it certainly isn't doing anything in terms of fermentation.  My sister-in-law worked at a franchise in high school and says that the dough wasn't made in-house, so unfortunately no easy answer there.  As a St. Louis native, I have a like/hate relationship with St. Louis style pizza.  Most of the Italian restaurants in the city sell some variation on the thin crust Provel cheese pizza.  It's a decent cheese delivery mechanism, but it's its own thing.  I wouldn't classify it as "pizza" in the same way I would for something like New York style or the NYS approximation I make in my home oven with SD culture.

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