St. Louis Style Pizza

If you’ve never had St. Louis-style pizza, get ready for something totally unexpected. This Missouri-born creation defies every traditional pizza rule in the best way possible—starting with the fact that it’s cut into squares, not slices. That’s right, in St. Louis, pizza isn’t served in the familiar triangle shape but instead in a grid of bite-sized squares, thanks to what’s known as the “party cut” or “tavern cut.” But the unique slicing method is just the beginning of what sets this style apart.

First and foremost, the crust is unlike any other. Instead of a chewy, airy dough, St. Louis-style pizza has an ultra-thin, cracker-like crust that snaps rather than bends. There’s no yeast involved, which means the dough stays flat and crispy, giving each bite a satisfying crunch. This makes it one of the few pizzas that you definitely cannot fold—and honestly, you wouldn’t want to. The crisp texture is the backbone of the entire experience.

Then there’s the cheese—and this is where things get really St. Louis. Unlike most pizzas that use mozzarella, St. Louis-style pizza is topped with Provel cheese, a hyper-local blend of cheddar, Swiss, and provolone. Provel is an acquired taste—it’s ultra-melty, creamy, and has a slight smoky, buttery flavor. While some people love its gooey texture, others find it almost too processed. But for St. Louisans, Provel is non-negotiable. You’ll even find it in toasted ravioli, another local specialty. If you order a St. Louis-style pizza outside of Missouri, chances are they’ll swap in mozzarella, but if you want the real deal, it’s gotta be Provel.

As for the sauce, St. Louis keeps things sweet and tangy. Unlike the bright, acidic sauces of Neapolitan or New York-style pizza, St. Louis pizza sauce often has a touch of sugar, creating a slight sweetness that balances the saltiness of the Provel cheese. It’s usually spread in a thin layer, so the sauce never overwhelms the crispy crust.

And finally, we have the toppings. Since the crust is thin and crispy, St. Louis-style pizza can handle a lot of toppings without getting soggy. Popular choices include Italian sausage, pepperoni, mushrooms, onions, and green peppers, though some places get more creative. One classic St. Louis topping combo is bacon and onion, a salty-sweet mix that plays well with the Provel.

While the “who invented St. Louis pizza?” debate continues, one name always comes up: Imo’s Pizza. Founded in 1964 by Ed and Margie Imo, this family-owned business turned the local style into a full-blown institution. Today, Imo’s is to St. Louis what Domino’s is to the rest of America—a citywide staple with dozens of locations serving up thin, crispy, Provel-smothered pies.

Outside of Missouri, St. Louis-style pizza remains a bit of a cult favorite. Some people can’t get enough of the crispy crust and melty Provel, while others struggle to embrace its unconventional approach. But love it or hate it, St. Louis-style pizza is one of the most distinct and proudly regional pizzas in the U.S. It’s not trying to be New York, Neapolitan, or Chicago deep-dish—it’s doing its own thing, unapologetically.

So, if you ever find yourself in St. Louis, forget the debate over whether Provel is real cheese, embrace the party cut, and dive into a crispy, cheesy, square-shaped bite of Missouri’s finest. Just don’t ask for a slice.