St. Louis-Style Pizza and the Weird Processed Cheese That Makes It Great
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- Опубликовано: 25 окт 2016
- In this episode of Let’s Get Fat, Justin Bazdarich of Speedy Romeo on New York’s Lower East Side shows Playboy senior editor Jeremy Repanich how to make his pizzeria’s famed St. Louis Pizza. Many of you may not even know that St. Louis had its own style of pizza, but Missouri-native Bazdarich explains why he brought this lesser regarded pie to the heathens of New York City. The key to St. Louis-style is the Provel, a processed, Frankenstein’s monster of cheese that claims to be a combination of cheddar, Swiss and provolone with liquid smoke mixed in.
Bazdarich starts off his St. Louie with a crust his team makes by hand and proofs for nearly 48 hours. Then he tops it with San Marzano tomatoes, hot soppressata, house-made Italian sausage, Provel he has shipped in from St. Louis, parmesan, pecorino, dried oregano and red chili flake. After 90 seconds in a wood-fired oven that burns at around 800 degrees he kicks up the heat a little more by adding Italian long hot peppers.
Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Jeremy Repanich
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Развлечения
Yo, that Van Halen oven looks fucking awesome though
"See, its all charred now. Time to put it 3 inches away from the open flame to make absolutely sure it's crispy black."
gtrdline hahaha
Saint Louis native, and I appreciate the video. Admittedly, Saint Louis-style doesn't always use provel. However, thin crust with squared slices are the trademark features.
St. Louis native, appreciate the comment. Admittedly, provel is the only option that gives nostalgia. However, thin crust square slices are a staple.
The biggest concern for me is not spreading the ingredients all the way to the edge
I remember growing up and getting pickled peppers on my Imo's...NOT
The pizza guy seems like the last guy on earth I would want to go get a beer with.
He has rings on for extra flavour
Hamza5274 burnt pizza
More like for extra health code violations. But I guess maybe he only wears those when he's doing a video and he wants to look cool.
Slam a little much
This Kansas City boy doesn't know what St. Louis style pizza is because that isnt it. you can't just out provel cheese on it and say it's St. Louis style pizza.
Dominic Tessmer born and raised in STL. And this is nothing like our pizza. I don't know what this guy's on
And St. Louis style pizza crust is unleavened, too. He's fermenting it like Italian pizza crust and calling it the same thing. Big failure.
Dirk Diggler true. Nothing like a true imos pizza.
Dominic Tessmer
You are so correct. This is NOT St. Louis pizza.
i just watched another st.louis pizza video and it was all about provel cheese
as an italian who works in a pizzeria i love when the crust is like that, a little bit burnt but still soft. nothing worse than a crunchy crust
This looks delicious, but St. Louis style pizza dough doesn't contain yeast.
"That's what it says on the side of the package." - Spoken like a real chef.
The interviewer bugs me a bit..
He took a bite of the pizza and just awkwardly looked too the side! Killed the vibe
Ha!. I live in western Massachusetts and we cut out pizza into squares, too.
When he pulled that out of the oven I almost cried and my mouth started watering
gotta defend the charred crust -- maybe it's burnt, but i've had a LOT of wood-fired pizzas that are covered in black spots yet don't taste burnt in any way. Roberta's and Sotto in L.A. both have a ton of jet-black "leoparding." seems counterintuitive but maybe don't be so quick to judge
RUclips food critics get their pizzas from Dominos anyways.
Doesn't know what umami is but can still get people to come and record him cooking his "pizza recipe" what a fucking genius. indulgence on the other hand not so much lmao
Van Halen inspired pizza oven! I'm hot for pizza.
This don is always like the acidity cuts through everything loool
if you drink sulphuric acid it cuts thru your tongue, same thing (I think?)
Meat down before the cheese, OMFG Finally someone in the U.S. that gets it!!!!
I ALWAYS make my pizzas that way at home!
Looking forward to trying this St. Louis-style pizza.
bigguycancook
Then try Dogtown Pizza...It's an original St. louis style pizza that's frozen and it tastes better that Imo's!! 7.99 for a 12 in. pizza. Cheaper than Imo's too!!
The crust is what defines St. Louis pizza. It should be flat and crispy like a cracker. No yeast involved, only baking powder.
A St. Louis pizza guy here. I like the idea of the chilies.
I live in kentucky, never met a cheese i did not like, why can we not get provel cheese here
wow, 42k subscribers now huh? keep em coming!
From Kansas City yet doesn’t mention the only St. Louis style pizzeria in the Kansas City missouri for the past 40 years is Leo’s pizza. IMO’s is on the Kansas side smdh
the definition of umami oh yah
I loved that burnt pizza crust, definitely would not return back to cook if I got served with it in a restaurant.
I’ve become such a pizza snob since watching munchies pizza show lol
Our pizza usually has thinner crust and so many toppings that the crust is bending over your fingers as if it isn't cooked at all.
beautifully burned.
With all due respect for your very nice looking pizza, that is not a St. Louis style pizza. Your hand-tossed pizza crust is not a feature of the traditional thin crust pizza served in St. Louis. I know, I grew up there. The crust is run through a dough press, it is then docked and par-baked. The sauce, cheese, and topping go all the way to the edge, there is no ring of crust on these pizzas.
Ditch the yeast, St. Louis pizza is unleavened
StL style pizza dough does not contain yeast. That's was makes that wafer thin crisp crust.
Looks good af
Their prices are ridiculous.... and these are the same hipsters who complain about big pharma hiking their prices
I've traveled and lived a lot of places in my life. ATL,STL,LA, and now in the process of moving to NYC... With that being said here is a rough guide to STL pizza.
"The hill" has authentic Italian food if you don't want Provel cheese and prefer a good mozzarella. But if you want the real mom and pop gems. That only true locals go to. Try ciceros,peronis,Faracis,sara's,Bj's,tony's on main st, and or Stefinina's. Those are the best for Provel imo.. Imos is a fucking joke and is gross and I was born and raised in STL.
love the frankenoven
Imos does it much thinner, and that's the high point for me.
hey chef ever hang out at bannister mall?
5:03 should be a meme looks like shoe nice
I live in st. Louis
STL style pizza best pizza in the world. No comment
Thing is that with that much soppressata and sausage I think it would be too salty , soppressata is really salty as the sausages so I don't know I would have to taste it
Cheese goes first, then the meat...
He didn't put the toppings all the way to the edge
hot sopressata is the single best meat product to ever grace god's green earth, and I will shank anyone who suggests otherwise
People freaking out of the "burnt" crust, need to stick to the Dominoes.
I'll take a wood fire charred crust over an golden crust, any day of the week!
finally, someone who gets it lol...
👏🏽👏🏽🔥🔥
i love this channel!!! brings a whole new meaning to food porn
mike knite +
oh so umami!
Gordon Ramsey "its fxxking burnt"
Pamela Andersons snatch is umami
Idk what kind of Provel he would have, but I have never tasted liquid smoke in it.
umami again?!?
+ameek bali you have a problem with glutamic acid?
Indulgence overused word.
You're right, we won't argue with you there. But we found it to be actually very apt in this situation. He's not a person talking out of their ass grabbing at a word so it makes him look smart, he's describing the high presence of glutamic acid in this dish.
Okay he did use tomato and cheese I'll give you that. I love your channel but please please just use the word savory, instead in this case the guest used it, it's not your fault. I would for you to make an explanation video on that word and it's origin. It would help so many people.
ameek bali ha. A truce has been reached!
1st rule of pastry or bread... Take the effing rings off....
At 4:21 it looks like a piece of plastic melted on the pizza.
Square??
+chanapol pimsen they do things differently in the Midwest
Is it supposed to be that burnt?
the only thing stl style about that is the provel. imos is nothing like that.
Q: "How do we make St Louis pizza actually taste good?"
A: "Change everything about the crust and sauce, but keep the cheese the same. Oh wait, also add some parmesan."
Yeah, it's literally a NY pizza with provel.
So this is what Mclovin is doing nowadays
You could just make a grilled cheese sandwich.
liquid smoke ? You're putting your pizza 10 inches from a real-not-fake-liquid-shit burning wood fire...
Emile Lord Ayotte +
It's the flavor in the cheese
This guy doesn't know what the hell he's talking about. St. Louis pizza dough is always unleavened. That's what makes it what it is. And besides the Provel cheese, nothing else about that pizza resembles a St. Louis pizza, either. BTW, where did he get that oven, the set of "Saved by the Bell"?
I feel like the person who designed that pizza oven really likes Eddie Van Halens Frankenstrat guitar...
That crust is WAY off. I'm sure its a good pie, but that is not quite a St. Louis pizza.
Dan Lucas
Not at all Dan!!!!
gota love the extra germs under his rings, mixed with that msg flavouring and bam, best pizza in murica.
In the 60s and 70s, Imos used to be the cheapest, but best tasting pizza in St. Louis. Now it's one of the most expensive but still best tasting pizza
this pizza sounds awesome
There is a science behind the fact that triangles create the best mouth-feel for a pizza. This is like not cutting a grilled cheese diagonally.
I seriously doubt there's that much science behind it.
cutting pizza into squares is just like making a square wheel
Best pizza I ate in my life, in Rome, in a small joint near Termini; cutted into squares, the pizza was already a square though. And, tbh, way easier to eat than the regular slice.
I am from Saint Louis, born and raised. This is not St. Louis style pizza.
that is not an STL pizza at all
all cheese is processed
+Ash Phillips but is all of it weird?
Ash Phillips hardly in Europe most cheese is natural.
Not St. Louis Pizza
That watch he's wearing looks ridiculous
Salt salt salt and burnt
St louis ! If you dont like our pizza get the fuck out
Too thick and burnt to be St. Louis style.
-10 points for burnt crust.
A lot of people like it like that. A little bit of char from a wood burning oven is nothing like what you get from overcooking a pizza in a regular gas or electric oven, believe me. If you ate it often enough like that, you'd probably start to like it.
Dirk Diggler I tried it once. It tasted BURNT.
Grizz Axxemann I had this style in my own town; I didn't like it either. Proper NY style for me, all the way.
Man I couldn't agree more
Thats The Best Part
Looks good, but not really St. Louis style.
burnt hipster pizza
that's pizza! Just kidding i'm from Napoli and that's disgusting.
A straight, white male would never wear that much jewelery.
Why are you so focused on his sexuality? Interested in asking him out?
A straight male wouldn't asked others sexuality for no reason.
A secure man wouldn't have even noticed that
wtf is umami?
I respect what you're doing here but that pizza is way to thick to be St. Louis style
whats with the Fxxxing ring...
That is a burnt pizza, y'all
"lets get fat" uhhh no
IMO's gives you that flavor going down that you'll be tasting when it comes up in the morning. With crust like a saltine. The worst.
It's burned
imos is the worst pizza Ive ever had.
"Mix of cheddar and Swiss". Just like "Africa" isn't a country, "Swiss" isn't a cheese. Get your shit together.
Whom are you telling to get their shit together? St. Louis?
The common nomenclature for "swiss" cheese is a cheese made in north America similar in style to Emmental. So maybe it should be you who gets your shit together.
Seanography Why do we need to get our shit together? We're not the company who labels their cheese as Swiss. The chef is saying how this cheese is labeled. Go fight with that company. www.npr.org/sections/thesalt/2013/02/13/171942864/one-city-s-love-affair-with-processed-cheese
I think Sean was referring the SuperAhmed1337, not you.
leonwoo Gotcha. Gotta keep whiskey and comment moderating separate, that's the real lesson here.
wtf is oomommy
Everything is wrong here, everything.
way to chop up the pizza:) lol
I hate imos...
I was able to tolerate this until he cut the fucking pizza into squares, Jesus Christ...
Squidgy Quijabo that's how we cut it tho
It's burnt. Disgusting.
Imos ships world wide if y'all want to try a real imos pizza cause this isn't it.
its burnt af...