St. Louis-style pizza
Encyclopedia
St. Louis-style pizza is a distinct style of pizza
popular in St. Louis, Missouri
, and surrounding areas. The definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese
, and pizzas cut into squares or rectangles instead of large wedge shaped slices. Provel is a trademark for three cheeses fused to form one (provolone
, Swiss, and white Cheddar
), used instead of (or, rarely, in addition to) the mozzarella
or provolone
common to other styles of pizza. Provel cheese was developed by the St. Louis firm Costa Grocery in the 1950s and is made in Wisconsin
primarily for the St. Louis market. The cheese is not widely available outside the St. Louis-area.
The super-thin, cracker-like round crust is made without yeast
, as opposed to a deep dish Chicago-style pizza
or the thin but leavened New York-style pizza
. The crust of a St. Louis pizza is somewhat crisp and cannot be folded easily so the pizza is typically cut into three- or four-inch squares or rectangles instead of the pie-like wedges typical of many pizza styles. Some local restaurants make their pizzas rectangular rather than round. St. Louis style pizza is unique even when compared to the Chicago-style thin crust pizza in that it is also cut into squares and is referred to as "party cut".
It is often salty and seasoned with more oregano
than other pizza types. Despite its thin crust, it can be layered deeply with many different toppings. Some of the sauces used have a sweetness to them which is likely the influence of the Sicilian immigrants who came to the city in the first half of the 20th century. Sometimes a St. Louis-style pizzeria will keep their pizza sauce simmering
continuously to concentrate and develop the sweet and savory tomato flavors. The Provel cheese gives the pizza a sharp, tangy flavor.
Pizza
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
popular in St. Louis, Missouri
St. Louis, Missouri
St. Louis is an independent city on the eastern border of Missouri, United States. With a population of 319,294, it was the 58th-largest U.S. city at the 2010 U.S. Census. The Greater St...
, and surrounding areas. The definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese
Provel cheese
Provel is a white processed cheese that is popular in St. Louis, Missouri. Provel is produced with Cheddar, Swiss, and provolone. Provel has a low melting point and, thus, has a gooey and almost buttery texture at room temperature. It is the traditional topping for St. Louis-style pizza...
, and pizzas cut into squares or rectangles instead of large wedge shaped slices. Provel is a trademark for three cheeses fused to form one (provolone
Provolone
Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan...
, Swiss, and white Cheddar
Cheddar cheese
Cheddar cheese is a relatively hard, yellow to off-white, and sometimes sharp-tasting cheese, produced in several countries around the world. It has its origins in the English village of Cheddar in Somerset....
), used instead of (or, rarely, in addition to) the mozzarella
Mozzarella
Mozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
or provolone
Provolone
Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan...
common to other styles of pizza. Provel cheese was developed by the St. Louis firm Costa Grocery in the 1950s and is made in Wisconsin
Wisconsin
Wisconsin is a U.S. state located in the north-central United States and is part of the Midwest. It is bordered by Minnesota to the west, Iowa to the southwest, Illinois to the south, Lake Michigan to the east, Michigan to the northeast, and Lake Superior to the north. Wisconsin's capital is...
primarily for the St. Louis market. The cheese is not widely available outside the St. Louis-area.
Crust
Yeast
Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described estimated to be only 1% of all fungal species. Most reproduce asexually by mitosis, and many do so by an asymmetric division process called budding...
, as opposed to a deep dish Chicago-style pizza
Chicago-style pizza
Chicago-style pizza is a deep-dish pizza style developed in Chicago. Chicago-style pizza has a buttery crust up to three inches tall at the edge, slightly higher than the large amounts of cheese and chunky tomato sauce, acting as a large bowl. The term also refers to "stuffed" pizza, another...
or the thin but leavened New York-style pizza
New York-style pizza
New York-style pizza originated in New York City in the early 1900s. It is known for its large, wide, thin and foldable shape. The traditional toppings were tomato sauce and mozzarella cheese, with any additional toppings placed with the cheese. It is traditionally hand-tossed and light on sauce...
. The crust of a St. Louis pizza is somewhat crisp and cannot be folded easily so the pizza is typically cut into three- or four-inch squares or rectangles instead of the pie-like wedges typical of many pizza styles. Some local restaurants make their pizzas rectangular rather than round. St. Louis style pizza is unique even when compared to the Chicago-style thin crust pizza in that it is also cut into squares and is referred to as "party cut".
It is often salty and seasoned with more oregano
Oregano
Oregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
than other pizza types. Despite its thin crust, it can be layered deeply with many different toppings. Some of the sauces used have a sweetness to them which is likely the influence of the Sicilian immigrants who came to the city in the first half of the 20th century. Sometimes a St. Louis-style pizzeria will keep their pizza sauce simmering
Simmering
Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water , but higher than poaching temperature...
continuously to concentrate and develop the sweet and savory tomato flavors. The Provel cheese gives the pizza a sharp, tangy flavor.
See also
- Cuisine of the Midwestern United StatesCuisine of the Midwestern United StatesMidwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and is influenced by regionally and locally grown foodstuffs and cultural diversity....
- People and culture of St. Louis, MissouriPeople and culture of St. Louis, MissouriThe culture of St. Louis, Missouri includes a variety of attractions located within the city of St. Louis, Missouri and in surrounding communities in Greater St...