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Order a pizza in St. Louis and it may arrive cut into squares, on a crust thin enough to snap, under a layer of cheese that melts into something creamier than mozzarella. That is St. Louis-style pizza, and it's a local habit worth trying at least once.
What it is
Imo's, the best-known name in the style, describes it in three parts. The crust is “thin, crispy and crunchy” and covered edge to edge with toppings. The cut is squares rather than triangles, which the company markets as “The Square Beyond Compare” and says make the pizza easy to share. The cheese is Provel, which Imo's describes as cheddar, Swiss and provolone combined into one gooey, creamy cheese.
Provel isn't a naturally occurring cheese. A 2022 KCUR article calls it a manufactured mix of cheddar, Swiss and provolone with stabilizers and emulsifying salt, and says Tony Costa, owner of Costa's Grocery on The Hill, worked with the J.S. Hoffman Co. to create it and that they were granted a patent in 1950. Imo's own site says Provel was invented in St. Louis in 1947.
A little history
The KCUR article dates St. Louis's first pizza parlor to 1945: Melrose Café & Pizzeria, owned by Amadeo Fiore. Who first put Provel on a pizza is less settled, and different places tell it differently. Imo's own history page says Ed and Margie Imo, a young couple with dreams of buying a home, opened a pizza parlor in The Hill neighborhood in 1964, and that their hired chef unexpectedly substituted Provel for mozzarella — a hit, according to the company, that sent them looking for more of the cheese. Farotto's, for its part, says on its own site that it has been a St. Louis favorite since 1956. For the neighborhood where much of this started, see the Hill guide.
Where to try it
Each place below lists the style or Provel on its own website. Menus change, so check the page before you go.
Imo's Pizza
The name most people associate with the style, founded in 1964 and, by its own account, in The Hill. Its site defines St. Louis-style pizza as a thin, crunchy crust with Provel and square cuts. Imo’s on St. Louis-style pizza.
Guido’s Pizzeria & Tapas — The Hill
At 5046 Shaw Avenue, in the heart of The Hill by its own description, Guido's pairs Italian dishes with Spanish tapas. The pizza section of the menu comes in four sizes, and the cheese options are Provel, mozzarella, an STL Blend of mozzarella and Provel, or mixed cheeses. Guido’s menu.
Farotto’s Pasta and Pizzeria — Rock Hill
At 9525 Manchester Road in Rock Hill, Farotto's says it has been serving since 1956. Its dine-in and carryout menu has a section headed “What You Came for: St. Louis Style Pizza,” with pies built on red sauce and Provel, such as a supreme with housemade sausage, pepperoni and mushrooms. Farotto’s menu.
Faraci Pizza — Ellisville
Faraci's calls its pizza “St. Louis Style Brick Oven Pizza” and lists hand-sliced Provel among its ingredients. Joseph and Dorothy Faraci started it in 1968 in Ferguson; the Ellisville location is at 15430 Manchester Road. Faraci Pizza.
Uncle Leo’s Pizza — South County
A South County pizzeria whose owner, Alex Failoni, carries on his uncle's homemade recipe. The dough and sauces are made in house, and the menu lists pizzas topped with Provel, including a meat pizza of pepperoni, sausage, bacon and Provel. Uncle Leo’s.
The Hill is the easiest place to start, with Guido's there and Imo's roots nearby, but the style is served throughout the region, which is why several of the places above sit out along Manchester Road and in South County.
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See Places to Stay →Quick answers
What is St. Louis-style pizza?
Imo's describes it as a thin, crispy, crunchy crust covered edge to edge with toppings, layered with Provel cheese and cut into squares instead of triangles.
What is Provel cheese?
Imo's describes Provel as cheddar, Swiss and provolone combined into one gooey, creamy cheese. A 2022 KCUR article calls it a manufactured mix with stabilizers and emulsifying salt, and says Tony Costa of Costa's Grocery on The Hill and the J.S. Hoffman Co. were granted a patent for it in 1950.
Who invented St. Louis-style pizza?
The page's sources don't settle it. Imo's, which opened on The Hill in 1964, made Provel its standard cheese and says its square-cut pies became synonymous with the style. Farotto's says it has been serving since 1956.
Can I get St. Louis-style pizza with mozzarella instead of Provel?
Some pizzerias offer a choice. Guido's menu lists Provel, mozzarella, an STL Blend of mozzarella and Provel, and mixed cheeses.
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