Imo’s Pizza: A St. Louis Culinary Icon

My earliest memories of Imo’s Pizza are intertwined with childhood celebrations. Birthday parties, little league victories, even just a random Tuesday night felt special with that thin, crispy crust and the unique tang of Provel cheese. The rectangular slices, perfect for small hands, disappeared in seconds, leaving behind a trail of crumbs and happy memories. To me, Imo’s isn’t just pizza; it’s a taste of home, a symbol of St. Louis, and a reminder of simpler times. This recipe is an attempt to capture that magic, to bring a little bit of St. Louis to your kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 35 minutes
• Servings: 12
• Yield: 2 12-inch pizzas
• Dietary Type: Not specified, contains gluten and dairy

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour (for dusting)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons olive oil
• 2 teaspoons dark corn syrup
• 1/2 cup water
• 2 tablespoons water (adjust as needed)

For the Sauce:

• 16 ounces whole tomatoes (diced into fine pieces)
• 6 ounces tomato paste
• 1 1/2 tablespoons sugar
• 1 teaspoon crushed basil
• 1/2 teaspoon salt
• 1/4 teaspoon thyme

For the Cheese:

• 1 cup white cheddar cheese, shredded
• 1/2 cup swiss cheese, shredded
• 1/2 cup provolone cheese, shredded
• 1 teaspoon liquid hickory liquid smoke

Italian Seasoning:

• 2 teaspoons oregano
• 2 teaspoons basil
• 1 teaspoon thyme

Optional Toppings:

• Your choice of toppings such as extra-cheese, onion, green pepper, sausage, hamburger, pepperoni, anchovy, bacon, black olive, mushroom, Canadian bacon, jalapenos, pineapple, banana peppers, and tomatoes.

Equipment Needed

• Large mixing bowl
• Rolling pin
• Pizza peel or large spatula
• Pizza stone or thin baking sheet
• Oven
• Small mixing bowl

Instructions

1. Prepare the Crust: In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder.
2. Add 2 teaspoons of olive oil, 2 teaspoons of dark corn syrup, and 1/2 cup of water.
3. Begin mixing the ingredients. Add 2 tablespoons of water, or more as needed, to bring the dough together. The dough should be very stiff.
4. Divide and Shape: This recipe makes enough dough for two 12-inch pizzas. Divide the dough in half. Shape each half into a round ball.
5. Roll Out the Dough: On a lightly floured surface (using the 2 tablespoons of all-purpose flour), roll out each ball of dough paper thin. The thinner, the better for that classic St. Louis-style crispiness.
6. Transfer the Crust: Sprinkle a pizza peel with cornmeal to prevent sticking. Carefully transfer the rolled-out crust to the prepared peel. If you don’t have a pizza peel, a large spatula works in a pinch, but be gentle to avoid tearing the delicate crust.
7. Make the Sauce: In a separate bowl, combine 16 ounces of diced whole tomatoes, 6 ounces of tomato paste, 1 1/2 tablespoons of sugar, 1 teaspoon of crushed basil, 1/2 teaspoon of salt, and 1/4 teaspoon of thyme. Mix well until thoroughly combined. Do not pre-cook the sauce.
8. Prepare the Cheese Blend: In another bowl, combine 1 cup of shredded white cheddar cheese, 1/2 cup of shredded Swiss cheese, and 1/2 cup of shredded provolone cheese.
9. Add 1 teaspoon of liquid hickory liquid smoke to the cheese mixture and toss until the cheeses and smoke flavoring are completely incorporated.
10. Precook Toppings (If Needed): In a professional pizza oven, some meats can be added raw. However, for best results at home, fully precook any meat toppings like hamburger, sausage, or bacon before assembling the pizza.
11. Assemble the Pizza: Spread a thin layer of the sweet tomato sauce evenly over the rolled-out pizza crust.
12. Add Cheese: Sprinkle the Provel cheese blend generously over the sauce.
13. Add Toppings: Distribute your chosen toppings evenly over the cheese.
14. Season: Lightly sprinkle the pizza with Italian seasonings (a mixture of 2 teaspoons of oregano, 2 teaspoons of basil, and 1 teaspoon of thyme). Combine these ingredients in a small mixing bowl and blend well before sprinkling.
15. Bake the Pizza: Preheat your oven to 450°F (232°C). Place a pizza stone in the oven while it preheats. If you don’t have a pizza stone, use the thinnest baking sheet you have and place it on the lowest oven rack.
16. Slide the pizza from the pizza peel onto the preheated pizza stone or baking sheet in the oven.
17. Bake for 10-15 minutes, or until the underside of the crust is a dark golden brown and the cheese has a slight golden tint. Check the pizza after 10 minutes and adjust the baking time accordingly, depending on your oven and the amount of toppings.
18. Remove and Cut: Remove the pizza from the oven. Let it cool slightly before cutting.
19. Cut into Squares: The final, essential touch for authentic Imo’s pizza is to cut it into tile-like squares instead of traditional triangle slices.

Expert Tips & Tricks

• Thin Crust is Key: Don’t be afraid to roll the crust extremely thin. The goal is a cracker-like texture.
• Don’t Overload: Resist the urge to pile on too many toppings. A thinner layer allows the crust to crisp up properly.
• Preheat is Crucial: A fully preheated pizza stone or baking sheet is essential for achieving a crispy crust.
• Cheese Consistency: If you can’t find pre-shredded cheese, shred it yourself for best melting results.
• Customize the Sauce: Adjust the sugar in the sauce to your preference. Some people prefer a slightly sweeter sauce, while others like it more savory.

Serving & Storage Suggestions

Serve your homemade Imo’s pizza immediately for the best flavor and texture. The crispy crust is best enjoyed fresh.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for a few minutes to crisp up the crust. Microwaving is not recommended as it can make the crust soggy. Freezing is also not recommended, as this pizza is known for a crispy texture which is impossible to restore after freezing.

Nutritional Information

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value (approximate)
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	6g	30%
Cholesterol	25mg	8%
Sodium	500mg	21%
Total Carbohydrate	25g	8%
Dietary Fiber	2g	7%
Sugars	5g	N/A
Protein	10g	20%

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend for the crust. Be aware that gluten-free crusts can be more delicate and may require adjustments to the baking time.
• Different Cheese Blend: Experiment with other cheese combinations to find your perfect flavor profile. Fontina, mozzarella, or even a touch of Parmesan can add interesting notes.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce or sprinkle some jalapenos on top for a spicy twist.
• Vegetarian: Load up the pizza with your favorite vegetables like mushrooms, onions, peppers, and olives.
• Seasonal Toppings: Use seasonal ingredients like fresh tomatoes in the summer or roasted butternut squash in the fall for a unique and flavorful pizza.

FAQs (Frequently Asked Questions)

Q: What makes St. Louis-style pizza different from other pizzas?
A: The super-thin, yeast-less crust, the use of Provel cheese, and the square cut are the defining characteristics of St. Louis-style pizza.

Q: Can I use regular mozzarella instead of Provel?
A: While Provel is traditional, you can use mozzarella if you prefer. The flavor will be different, but it will still be a delicious pizza. For a closer flavor profile to Provel, try mixing mozzarella with provolone, Swiss, and white cheddar as the recipe suggests.

Q: Why is the crust so thin?
A: The thin crust is essential for the signature crispy texture of St. Louis-style pizza.

Q: Do I really need to precook the meat toppings?
A: Precooking meat toppings ensures they are fully cooked and prevents the crust from becoming soggy.

Q: Can I make the dough ahead of time?
A: While the dough doesn’t require rising, it is best to use it as soon as it is prepared, for the desired crispiness. This is not a pizza that would benefit from refrigeration.

Final Thoughts

Creating Imo’s Pizza at home might seem like a challenge, but with a little patience and attention to detail, you can capture the essence of this St. Louis classic. Don’t be afraid to experiment with toppings and find your perfect combination. Whether you’re a St. Louis native craving a taste of home or simply a pizza enthusiast looking for something new, I encourage you to give this recipe a try. Share your creations and feedback, and maybe even pair it with a local craft beer for the ultimate St. Louis experience!