As a Chicago native, I’m a firm believer in my city having the best food (and being the best city) in the world. But as a pizza lover, I can appreciate a slice from different sectors of the Earth.
So when I was approached about reviewing St. Louis-style pizza, I was intrigued, but also skeptical. For starters, since when did St. Louis have their own pizza? I grew up knowing Chicago-style deep dish, Detroit-style pizza and New York slices.
Upon research, I learned about the delicacy of St. Louis pizza, known for its cracker-like crust, sweet tomato sauce and its use of Provel cheese. At first, I thought it was basically a Chicago style tavern pizza, but it’s different due to St. Louis’ use of Provel with a yeast-free crust, while Chicago uses a yeast-risen crust with mozzarella…