Ultimate St. Louis Style Imo's Pizza
Experience the unique flavors of St. Louis with this ultimate version of Imo's pizza! This recipe features a razor-thin and crispy crust that is remarkably easy to make, combined with a sweet and tangy homemade tomato sauce. Topped with a delicious blend of Provel-style cheese, this pizza is a delightful departure from traditional styles, offering a smoky flavor that tantalizes the taste buds. Cut into bite-sized squares, it's perfect for sharing with friends and family, making every gathering a hit. Whether you prefer classic toppings like pepperoni or crave more adventurous choices like jalapenos and banana peppers, this pizza is your canvas. Perfect for pizza nights or casual entertaining, each bite provides nostalgia and comfort, reminiscent of the iconic St. Louis pizzerias that started it all.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
all-purpose flour
2 cups (for dough)
all-purpose flour
2 tablespoons (for dough)
salt
1/2 teaspoon (for dough)
baking powder
1 teaspoon (for dough)
olive oil
2 teaspoons (for dough)
dark corn syrup
2 teaspoons (for dough)
water
1/2 cup + 2 tablespoons (for dough)
whole tomatoes
16 ounces (diced into fine pieces for sauce)
tomato paste
6 ounces (for sauce)
sugar
1 1/2 tablespoons (for sauce)
crushed basil
1 teaspoon (for sauce)
salt
1/2 teaspoon (for sauce)
thyme
1/4 teaspoon (for sauce)
white cheddar cheese
1 cup (shredded for topping)
swiss cheese
1/2 cup (shredded for topping)
provolone cheese
1/2 cup (shredded for topping)
liquid hickory smoke
1 teaspoon (for cheese blend)
oregano
2 teaspoons (for seasoning)
basil
2 teaspoons (for seasoning)
thyme
1 teaspoon (for seasoning)
Instructions
1
Preheat your oven to 450°F (232°C) and place a pizza stone or an inverted baking sheet on the lowest rack to warm up.
2
Prepare the crust by combining 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking powder in a mixing bowl until evenly mixed.
3
In a separate bowl, combine 2 teaspoons olive oil, 2 teaspoons dark corn syrup, 1/2 cup water, and 2 tablespoons water, then mix into the flour mixture. The dough will be very stiff.
4
Divide the dough in half and roll each half into a paper-thin round disc, about 12 inches in diameter. Place the crust on a pizza peel sprinkled with cornmeal for easy transfer.
5
For the sauce, mix together 16 ounces diced whole tomatoes, 6 ounces tomato paste, 1 1/2 tablespoons sugar, 1 teaspoon crushed basil, 1/2 teaspoon salt, 1/4 teaspoon thyme, and 2 teaspoons oregano until well combined. Do not pre-cook the sauce.
6
For the cheese blend, combine 1 cup white cheddar cheese, 1/2 cup swiss cheese, 1/2 cup provolone cheese, and 1 teaspoon liquid hickory smoke flavor. Toss until the cheeses and smoke flavoring are completely incorporated.
7
Spread your desired amount of sauce over the prepared crust, followed by an even layer of cheese. Add your favorite toppings, ensuring meats are precooked.
8
Sprinkle a mix of 2 teaspoons oregano, 2 teaspoons basil, and 1 teaspoon thyme over the pizza.
9
Carefully slide the pizza onto the preheated pizza stone or baking sheet and bake for 10-12 minutes. Check for a dark golden brown crust and a slightly golden cheese appearance.
10
Remove the pizza from the oven and let it cool for a minute before cutting it into small squares.
11
Serve warm and enjoy the authentic flavor of Imo's pizza at home!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the defining feature of Ultimate St. Louis Style Imo's Pizza?
It features a razor-thin and crispy crust combined with a sweet and tangy homemade tomato sauce and a unique smoky cheese blend.
Does this pizza dough require yeast?
No, this recipe uses baking powder instead of yeast to achieve its signature cracker-like thin crust.
What is Provel-style cheese and how is it made in this recipe?
It is a smoky blend of white cheddar, Swiss, and provolone cheeses combined with liquid hickory smoke flavor.
How do I prepare the pizza crust?
Combine flour, salt, and baking powder, then mix in olive oil, dark corn syrup, and water to form a very stiff dough.
What temperature should the oven be for baking?
The oven should be preheated to 450°F (232°C).
How thin should I roll the pizza dough?
The dough should be rolled into a paper-thin round disc, approximately 12 inches in diameter.
What makes the pizza sauce sweet and tangy?
The sauce uses a combination of diced whole tomatoes, tomato paste, and 1.5 tablespoons of sugar along with various herbs.
Do I need to cook the pizza sauce before putting it on the dough?
No, do not pre-cook the sauce; simply mix the ingredients and spread them directly on the prepared crust.
How long does the pizza need to bake?
Bake the pizza for 10-12 minutes until the crust is dark golden brown.
Why is the pizza cut into squares?
Cutting the pizza into small, bite-sized squares is the traditional St. Louis style, often called the tavern cut.
What type of flour is recommended?
The recipe calls for all-purpose flour for both the dough and the dusting.
What is the purpose of dark corn syrup in the dough?
It helps the thin crust achieve the proper texture and browning without the use of yeast.
How do I prevent the pizza from sticking to the peel?
Sprinkle the pizza peel with cornmeal before placing the crust on it for easy transfer to the oven.
Can I use a regular baking sheet if I don't have a pizza stone?
Yes, you can use an inverted baking sheet placed on the lowest rack as a substitute for a pizza stone.
What herbs are used in the pizza sauce?
The sauce is seasoned with crushed basil, salt, thyme, and oregano.
What herbs are sprinkled on top of the pizza?
A mixture of oregano, basil, and thyme is sprinkled over the cheese before baking.
Do meat toppings need to be cooked beforehand?
Yes, all meat toppings should be precooked before being added to the pizza.
What are some recommended toppings?
Classic pepperoni is great, or you can try adventurous choices like jalapenos and banana peppers.
How many pizzas does this recipe make?
The recipe makes enough dough for two 12-inch pizza rounds.
What kind of tomatoes are best for the sauce?
The recipe specifies using 16 ounces of diced whole tomatoes.
How do I achieve the smoky flavor in the cheese?
Mix 1 teaspoon of liquid hickory smoke flavor into the shredded cheese blend until completely incorporated.
Where should the pizza stone be placed in the oven?
The stone or baking sheet should be placed on the lowest rack to ensure a crispy bottom crust.
What is the ratio of cheeses in the Provel-style blend?
Use 1 cup white cheddar, 1/2 cup Swiss cheese, and 1/2 cup provolone cheese.
How long should the pizza cool after baking?
Let the pizza cool for about one minute before cutting it into squares.
How do I know the cheese is perfectly cooked?
The cheese should have a slightly golden appearance when the pizza is ready.
Is the dough supposed to be stiff?
Yes, the dough will be very stiff, which is necessary for rolling it paper-thin.
What kind of oil is used in the crust?
The recipe uses 2 teaspoons of olive oil.
Does this recipe include salt in the sauce?
Yes, the sauce includes 1/2 teaspoon of salt.
Is this recipe suitable for casual entertaining?
Yes, its bite-sized square cuts make it perfect for sharing at gatherings or pizza nights.
What is the ultimate goal for the crust color?
You should aim for a dark golden brown color to ensure the crust is sufficiently crispy.