Thin crust Typically made without
yeast and rolled thin, the crust of St. Louis–style pizza is crisp and cracker-like, unlike the doughier
deep dish pizza and
New York–style pizza. Instead of the larger pie-like wedges seen in other pizza styles, it is cut into three- or four-inch squares, referred to as a
party cut or
tavern cut. It has been suggested that the square cut was inspired by
Ed Imo’s former profession as a tile-layer. The smaller slices and rigid crust help support the weight of its toppings.
Provel cheese Provel cheese is used in place of mozzarella. developed by Costa Grocery in St. Louis during the 1950s. It’s made in
Wisconsin by a
Kraft Heinz subsidiary, primarily for the St. Louis market.
Sweet tomato sauce The tomato sauce is seasoned with more
oregano than other styles of pizza, and is sweeter, likely due to the influence of Sicilian immigrants upon Italian foods in St. Louis. ==See also==