St.Louis Style Pizza (Imo’s Copy Cat)

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My favored pizza of all time is a St.Louis Style Pizza, specifically, a copycat Imo ’ mho St. Louis Style Pizza. This traditional pizza is nestled on a paper thin, crisp crust ( no yeast ! ), covered lightly in a sweetly sauce, and then smothered in lemony provel cheese. The cheese is so gooey and delicious, it sticks right to the top of your mouth. so delectable !
If you ’ re not into St. Louis Style Pizza, be indisputable to check out our Best Pepperoni Pizza which is a authoritative New York-style pizza with a chewy crust, batch of wholly milk mozzarella and truffle honey. If specialization pizza are your thing, don ’ triiodothyronine miss this Bruschetta Chicken Pizza, and if you like just a little snatch of a spin on a classical, check out this Best meatball Pizza Recipe.

My favorite pizza of all time is a St.Louis Style Pizza, specifically, a copycat Imo's St. Louis Style Pizza. This traditional pizza is nestled on a paper thin, crisp crust (no yeast!), covered lightly in a sweet sauce, and then smothered in tangy provel cheese. The cheese is so gooey and delicious, it sticks right to the top of your mouth. So delicious! 

St.Louis Style Pizza (Imo’s Copy Cat)

St.Louis vogue pizza. Love or it hate it ?
I ’ ve found that most people are very passionate one way or the other, if you hate it, the bare think of it elicits cringes and a wrinkle of your nose ; on the early pass, if you love it, the bare thought of it will make you burst into tears of gladden and send your stomach into a hunger-induced dither. As you can imagine, I ’ m on the love the side, in fact, I think I feel a tear welling up in my center right this very minute…
I happen to LOVE the super-thin crust, gratifying, meagerly used sauce, and ALL the melty, in-your-face provel cheese. The fact that the cheese is so sticky and gooey, it practically adheres to the roof of your mouth when you take a moment is not a nuisanceto me, but a bare fringe benefit of the delightful pizza .
Because of the thin nature of the crust, each pizza is normally cut into squares alternatively of the distinctive triangular pizza form to ensure all toppings stay safely on said crust and not on the grind.
Copycat Imo's St.Louis Style Pizza with No Yeast, No rest Crust

What is Provel cheese?

This is an absolute essential ingredient in St. Louis Style Pizza. Basically it ’ s a processed tall mallow made of provolone, Swiss, and white cheddar. It ’ s a fantastic melt tall mallow, and gets gooey and sticky when heated, unlike mozzarella, which gets stringy. You can find it in most grocery store stores these days in the forte tall mallow bin .
Nowww, I ’ m not truly one to go for processed tall mallow on anything ( unless it ’ s a classical broiled cheese of course ), but here, I wouldn ’ t have it otherwise. – it makes the pizza. BUT this is besides what turns some people off, it ’ s a very pungent cheese, which I, happen to think if fabulous, but other, malodorous cheese haters might think otherwise .

My favorite pizza of all time is a St.Louis Style Pizza, specifically, a copycat Imo's St. Louis Style Pizza. This traditional pizza is nestled on a paper thin, crisp crust (no yeast!), covered lightly in a sweet sauce, and then smothered in tangy provel cheese. The cheese is so gooey and delicious, it sticks right to the top of your mouth. So delicious! 

How to make Imo’s Pizza Crust

then this besides where people go, “ Huh ? ? ”
This particular crust in unlike any pizza crust you ’ ve encountered. It ’ s wallpaper thin, has no chew to in, and this interpretation, uses only a refer of baking powder and no yeast. It ’ second more a firecracker consistency than a pizza dough .
here ’ s what you need :

  • all-purpose flour 
  • salt
  • olive oil 
  • corn syrup 
  • water

Mix all the ingredients together, give it a few kneads and roll it out. quick for toppings !
Copycat Imo's St.Louis Style Pizza with No Yeast, No rest Crust

How to Make St. Louis Style Pizza

  • Make the crust 
  • Mix tomato puree, tomato paste, oregano, basil, garlic powder, sugar, and salt together in a large bowl. 
  • Roll the pizza crust out and divide the sauce between to two pizzas. 
  • Cover with cheese. 
  • Bake! (For great instruction on how to make perfect pizzas every time, check out our Best Pepperoni Pizza post.)

Toppings for St. Louis Style Pizza

I ’ m a purist when it comes to topping on most pizza, this one is no exception. Because the crust is relatively thin, it very can ’ t stand up to a lot of toppings. Two is the most I ’ ll ever put on, but you can try your handwriting at more. My very favored is knit ol ’ cheese, but pepperoni or pepperoni and chopped green peppers is a close second .
Copycat Imo's St.Louis Style Pizza with No Yeast, No rest Crust

4.25

from

4

votes

St.Louis Style Pizza (Imo’s Copycat)

Prep:

30

minutes

Cook:

20

minutes

0

minutes

Total:

50

minutes

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The BEST St.Louis Style Pizza made at home! This is a copy of Imo’s Pizza in St.Louis. Full of provel cheese, a crisp crust, and a light sauce. The cheese is so gooey and delicious, it sticks right to the top of your mouth. So delicious! 

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24

square slices (2 12-inch pizzas)

Ingredients

  • 10 oz. crushed tomatoes

  • 3 oz tomato glue

  • 1 tbsp sugar

  • 1 tsp dried basil

  • 1/2 tsp dried oregano, plus more for scattering

  • 1 tsp garlic powderize

  • 1 1/2 tsp. kosher salt, divided

  • 2 cups + 2 tbsp. general-purpose flour

  • 1 tsp baking gunpowder

  • 2 tsp olive oil

  • 2 tsp

    corn syrup

  • 1/2 cup + 2 tbsp water

  • 4 cups shredded provel cheese, about 3/4 pound

Equipment

  • pizza rock
  • Mixing bowl

Instructions

  • Place a pizza stone in the oven and preheat to 550 degrees. 

  • In a medium bowl, whisk together, tomato puree, tomato paste, sugar, 1 teaspoon salt, basil, garlic powder and oregano. Set aside. 

  • In another bowl, whisk flour, remaining salt and baking powder. In a liquid measuring cup, whisk water, oil and corn syrup. Mix into flour mixture until combined. Gently knead to bring together. Split the dough in two equal pieces and roll each piece out to make a 12-inch pie. 

  • Transfer to a pizza peel covered in cornmeal. Spread half the sauce on each pizza. Cover with cheese and desired toppings. Sprinkle with a little basil, oregano and kosher salt to taste. Bake on pizza stone for 8-10 minutes until crust is crisp and cheese is melted, bubbly and golden brown. Cool for a few minutes before slicing.

Nutrition Information

Serving:

1

slice

,

Calories:

168

kcal

(8%)

,

Carbohydrates:

19

g

(6%)

,

Protein:

8

g

(16%)

,

Fat:

6

g

(9%)

,

Saturated Fat:

4

g

(25%)

,

Cholesterol:

15

mg

(5%)

,

Sodium:

357

mg

(16%)

,

Potassium:

146

mg

(4%)

,

Fiber:

1

g

(4%)

,

Sugar:

2

g

(2%)

,

Vitamin A:

273

IU

(5%)

,

Vitamin C:

2

mg

(2%)

,

Calcium:

184

mg

(18%)

,

Iron:

1

mg

(6%)

© author :Nicole *Pizza recipe adapted from Food.com