Pizza That's Faster & Cheaper Than Delivery? | Homemade St. Louis Style Pizza
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- Опубликовано: 30 апр 2024
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Chapters:
00:00 Intro
0:27 What are we making?
1:15 Making the dough.
2:32 Oiling the pans.
2:51 Rolling out the dough.
3:25 Par baking the crust.
3:38 Provel cheese.
4:46 Saucing and topping.
5:06 Baking.
5:17 Sponsorship.
6:51 The result.
7:08 Slice.
7:26 Taste test.
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Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Sharing is caring!🧡" 
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When I was a kid we made this thing called "poverty pizza". Toasted white bread covered with pizza sauce and Shredded mozzarella. Pop 4 or 5 of those in the oven until the cheese melts. 😂
Did something similar when we had the craving, though I’m from Mexico so instead of bread we used flour tortillas with shredded cheese
We did the very same thing in my house and sometimes we didn't even have the shredded mozzarella and we'd use the kraft singles instead lol.
My mom did thick bread, canned tomatoes, already crisp bacon and American cheese open faced baked!😋 She called them LumberJacks!
Sounds DELICIOUS!!! 😋😋😋
@@daynal9594 I've done that!!
I image searched the pan and found one like it on Etsy listed as "Aluminium drilled pierced roasting baking pan for pizza or roast chestnuts. Casserole with handles. Roaster. Kitchen and restaurant decor"
Part of the description was this: "In Italy we use this kind of casserole to cook pizza in the oven"
So cool ❤
I make what I call 'poor-man's pizza' like this all the time by just using flour tortillas as the base. Make sure to add a liberal amount of olive oil on both sides of the tortilla before baking, then it gets crisp and delicious too.
@@stacithompson5016 - I consistently buy olive oil for about $5 per 750ml.
Same except I don't call it poor man's I call it tortilla pizza. 😅🤷🏽♀️ I also don't use olive oil.
@@stacithompson5016 im sorry, we were poor and always had olive oil. Its really not that expensive?
idk where youre from but here in California I see olive oil at discount stores like Grocery Outlet and GTM all the time. But of course, it's probably the low quality stuff. You'd be surprised at what deals you can find though!
@@stacithompson5016 olive oil is less expensive than butter
2 cups flour
1/2 tsp Salt
2 tbsp olice oil
1 tsp Baking powder
2 tsp light corn syrup
Water enough to form dough around 3/4 cup more or less...
Roll out thin and place in a greased pan pre bake crust at 425° f for 3 mins then add toppings and continue baking until cheese is melted and toasted. 5-7 mins
Imo’s is polarizing in St. Louis (I’m a native). Most transplants hate Imo’s and that delicious provel.😊 I’m a lover. Those ropes of provel (the squiggly stuff) are also delicious in a salad of iceberg and black olives, with a thick Italian dressing.
St. Louisan here. I think you have to be raised on provel to enjoy it. Most out of towners can’t stand the Imo’s pizza with the provel. But I love it!
Edit- The shirt describes you perfectly.
I'm actually not the biggest fan of Imo''s, I prefer some of the other restaurants in the area. I go to Pirrone's frequently.
Yeah most people know Imos cuz it says authentic St Louis Pizza
I've had a few hotels in the gateway where I have had imo's and I had one that was really good and I had one that sucked.
That was kind of the introduction to the provel cheese it's definitely an acquired taste for many.
It is "plasticky"..lol
I’m a recent transplant to STL. I enjoy the provel cheese if it’s a mix of cheeses. It’s almost like a sauce by the time it comes out of the oven.
We had an Imo’s up north in Quincy IL briefly and I would have eaten that more often but it was expensive. It may not have sold well for other reasons but I loved it.
The cracker-style crust is actually a newer thing. It came about about the same time Imo's franchised out and opened up a bazillion stores. The older style was a thinner, but chewier crust, almost like a pasta sheet. In fact, the dough definitely had some semolina in it. Even the Imo's I remember when I was a really little kid had a chewier crust that what most St. Louis pizza has now. Both styles are actually excellent, but I long for the older version.
the older style is closer to what "bar pizza" actually is. imos changed their method to a much higher cooking temperature. now that you mention it happened when they expanded it makes sense that they would have modified it to cook faster. I remember the chewier crust too. but I was too young to really notice the change when it happened
it's one of the roman style pizzas
2:28
My grandma had one she used to hold her veggies as she washed them and she would also put it inside a bigger pan fill it with eggs so they never touched the bottom and make boiled eggs for easter. She used it for so many things.
I showed the video to my aunt, and now she wants Imos pizza for dinner. The square beyond compare!
Funny story: Here in Kansas City there’s an IMO’s around the corner from the hospital where I delivered my twin daughters. The pregnancy was high-risk and rocky, and it became a tradition that we would get IMO’s any time an appointment didn’t go as anticipated. The toasted ravioli is unmatched! I’ve compared Provel to whatever is on Celeste pizzas myself, so thank you for that! And the babies will be 8 months old next week. 🥰
I’m from St Louis and the cracker crust is soooo good! Provel cheese can be an acquired taste but I love it. I’m such a pizza freak. The crust on yours was not as thin as it should be but had a nice crunch. Frank and Helen’s has the best thin cracker crust because it’s wood fired. Yummy!
Yeah true St. Louis style crust is definitely thinner! There’s no doughy spring to it at all. It’s not necessarily crispy all the way through though, at least while it’s hot. It’s different than just a cracker. As someone from Stl this video was so fun to watch though 😊
St. Louisan here. All St. Louis style pizzas sold today are descended from the pizza made at Rossino’s, which was located until 2006 a block from where I live and originally known as Melrose Pizzeria. Dating back to the 1940s, Melrose/Rossino’s was St. Louis’ first pizzeria. Melrose first used provolone instead of mozzarella, and later the Parentes started using Provel. Today’s St. Louis style pizza may have Provel, provolone, mozzarella or a mix of mozzarella and Provel, and the crust may or may not be yeasted. Rossino’s pizza was made and served on quarter sheets. Being rectangular, it was natural to slice in squares. With such a thin crust, even round St. Louis style pizza slices are easier to handle as squares…triangular slices sag too much be handled with one hand.
No, our pizza crusts are not crispy like chips. They are just thin and tender, but not chewy like hand-tossed. And I have never seen the crust par baked. I was surprised at the corn syrup and am not sure where that comes from. King Arthur Flour has a recipe based on IMO’s recipe, and it doesn’t include corn syrup.
If you want another quick pizza recipe, I like making scone pizza. It's self raising flour and butter (4:1 by weight, I use 100 grams flour and 25 grams butter), crumb the butter into the flour until there are no lumps and then enough water to bring it together. Even though it's self raising like this, it's much thicker and flakier.
Oh Emme as a Missouri native when you said IMO’s I was so excited. Take on making toasted ravioli next!!! Best thing at imos!
Well, between the provel and Jamaican cheese, Emmy is sorted for the holidays! 😂 Looks delicious!😋
Yum! I hope this becomes a series great job Also sharing is caring :)
The pan kind of remind of mining pan that people use looking for gold or vegetable strainer 🥕🥕
I thought it looked like a gold panning thing too lol
Sharing is caring!🧡 I have been making pizza with flour tortillas. They are thin, crispy and delicious. They are also, quick to make. Thanks Emmy ❣️
Tostino's pizza has a large wafer- like crust. They are very thin, and tasty. 🍕🍕🍕🍕🍕🍕🍕
The idea of this reminds me a lot of one of my favourite foods ever: the "Flammkuchen". This is an Alsace/French/southern German delicacy. Basically it is a very very thin, almost flaky crust that gets covered in "saure Sahne" or "Schmand" (I guess the equivalent would be sour cream but it is not exctly the same). The traditional version is then topped with bacon bits and onions, however there are tons of options like a vegetarian one with feta and pepperoni or a sweet one with apples raisins and cinnamon. From what I know this was originally a poor man's meal however it is sooo good!
I've been waiting for a recipe like this. Thanks.
Love all your videos Emmy!
I’m so happy that you enjoyed your first St. Louis style pizza as a St. Louisian!! It’s a favorite for my family and friends!!
Great video. Love learning about all different kinds of pizza! 🙂
I first had Imo's when I was in college in Carbondale, IL. I loved it! It was like a creamy cracker with soft "canned" mushrooms. I'll never forget those textures. So good!
i'm SOOOO excited to see emmy trying provel and st louis style pizza, both have been staples of my entire life!!!
I love crispy crusts! I can't wait to try those for myself. Thanks for this great time saving recipe !
It looks like a paella pan my daughter brought me from one of her vacations abroad.
And I just saw a video describing paella pans as thin metal with dimpled bottoms and they all had the handles
It looks like it's got holes on the bottom.
My favorite "quick pizza" utilizes french bread covered in sesame seeds, sliced. Throw some pizza sauce and your favorite toppings on, depending on the level of crunch I want I either bake it at 400°F on a nonstick pan until the cheese is bubbly or I throw it in my convection oven on a olive oil brushed pan at 425°F for around 5 minutes.
The “quick pizza” using French bread is one that is famous with my kids and now also my mom after baking some for everyone while visiting from my husband a my farm. Also as a treat for my mom who loves hamburger and bacon on her pizzas I brought fresh ground hamburger and freshly made bacon and ground sausage from our farm as she not only love the fact that it’s free meats but also that unlike store stuff they know where it came from, how the livestock was raised and that it hasn’t had any antibiotics and other things in it etc. now it’s rare for her to make pizza from fresh dough and instead sticks to the French bread pizzas for a quick and easy meal lol.
It looks awesome! Love thin crusts!
Love Emmymade!!! Best of youtube.
Im never this early. I’ll buy a pizza to celebrate
Laces out. :)
I grew up in St. Louis and I LOVED Imos. I always got pepperoni, sausage, black olive and mushrooms.
I sometimes make "homemade" pizza using flatbread, pita bread, or naan as the crust. They work extremely well. 🥰
Me too, it makes a great individual pizza
I've done all of those as well - I also don't mind using English muffins or bagels!
Happy Friday Emmy. That homemade St. Louis Style Pizza looks absolutely delicious - so much better than storebought. I'm definitely going to try it. Thanks for sharing and have a wonderful weekend.
I'm from the St. Louis area and we do love our Imo's. I was delighted to see you making it!
Emmy, as a native Saint Louisian, I wanna say thank you. Thank you for being so open-minded on our food. People usually put us through the ringer.
*But just wanted to say, Saint Louis is full of pizza places that do a traditional crust too. Also, not all of them do thin crust. Common misconception is that it's all thin and all provel.
My daughters and I used to make pizza using a baking soda biscuit crust back in the 80's after our eldest took home ec in grade 5. We loved how quick we could make pizza.
Thanks for jogging that memory and I am going to do it again when they visit.
I was born in St. Louis and my mom's family still lives there! My family moved when I was a baby so I don't really have any memories of eating Imo's growing up, but it's my dad's favorite and he never misses a chance to get some when we visit! The stringy variety of provel is called roped provel, and I remember getting excited when I found it exactly once in a local Walmart where I live now and then never seeing it again. I once made a pretty solid St. Louis style pizza from a Cook's Country recipe, and I remember it involved cooking the pizza on parchment paper placed on an upturned baking sheet that was preheated in the oven to help get that crisp texture.
Missouri loves company! Another great, delicious video!!
That looks so good and so do you Emmy
Love that used used the word 'gestalt'... great word! My Grandma makes pizza like this. (without yeast)
I have one of those pans, but have never used it. It belonged to my mom and I think she used it as a strainer. I'm gonna get it out and try using it for pizza. Thanks Emmy.😊
I went to college with someone in the Imo family. She once got Imo’s for our whole dorm- was so nice!
This looks great . Going to have to try
I wanted to share with you that I am trying Hello Fresh tomorrow for the first time I am excited to try it out!!!
I LOVE thin crust pizza, I am definitely going to try this one. I have everything I need and what I don't have I can substitute other things. I enjoy watching you cook. :)
My husband is from St. Louis area, and we LOVE Imo's! You should definitely go visit there sometime.
I'm sure others have said this: for a crispier, thinner, and even faster pizza, fry an oiled tortilla in a metal pan, then assemble your ingredients on top and grill (US: broil) it.
Emmy you should do a video on rose hips! This is right about peak season for buying fresh ones. They have a lot of health videos about them but no real videos from a culinary perspective. Love your channel!
While Provel is a bit on the tangy side when eaten raw, it loses that tangy flavor and blends amazingly well once melted on a pizza. It does come out slightly different in flavor than mozzarella pizza, but that's the charm of St. Louis pizza. Imos also sells both crusts and Provel cheese at the supermarket under their own brand. This means you can make your own Imos style pizza at home. The crusts are a bit like Boboli crusts in size.
My favorite fast pizza is slightly heating up a pita until it opens up, cutting a small opening, putting in some tomato sauce, hot sauce, thinly sliced onions/peppers/mushrooms and other veggies, some tuna or grilled chicken, cheese and then buttering the outside and finishing them of in the pan on a higher heat.
I’m from Missouri and get so excited when anything from back home is shared 🥰 Springfield has cashew chicken thats not known around the states
Cashew chicken is the best! We eat it a lot!
I've had that style of cashew chicken. It has fried chicken nuggets with a brown sauce, as I recall.
Emmy i love the way you create and explain every food in such anthropological and sociological prospectives and without prejudice in every dish available..... i am from the philippines from central philippine province called Cebu which speak the different langauge from tagalog we call bisaya or cebuano and we also have different type of food or dish cooked in our city and it would be interesting to see you do our native dish such as
Tuslob buwa (dip and bubbles)
Ngohiong rolls
Puso (in indonesian ketupat) hanging steam rice
Anyways love your channel
Emmy is always very kind with reviews, even if she doesn't particularly like the results. I love that about her.
The 4 little triangle pieces on the edges are my favorite!
Looks good! 🍕
I read that provel cheese was developed in Wisconsin for Imo's pizza! So thanks Wisconsin cheese! As a St. Louisian, I love our STL pizzas!
I mean, we ARE the cheese masters up here.
@@dodge10P1N absolutely!
I used to work at Imo's Pizza. Honestly not a fan of provel cheese. But glad to see you making a STL style pizza.
St. Louisan here. I tried this crust and it didn’t do it for me. I could taste the baking powder, so it reminded me of a biscuit, and it was too dry. So I went on a quest to see if I could make a crust that tasted more like I would expect of a local pizza crust…crunchy perimeter and tender, thin, not bready center. See what you think of this variation, which makes one 12” pizza.
Maud’s St. Louis Style Pizza
Preheat oven to 525°F.
Mix dry ingredients and form a well in the center:
1 cup (120 grams) AP flour
1/4 tsp. yeast
1/4 tsp. sugar
1/4 tsp. baking powder
1/4 tsp. salt
Stir in wet ingredients to form a soft ball of dough:
6 Tb. (3/8 cup or 88 ml or grams) water
1 Tb. olive oil
Lightly oil your bench, turn out the dough, knead 10 times, form into thick square, rectangle, or disk, cover with inverted bowl, and allow to rest ten minutes or until the oven is finished heating up.
Oil your sheet or pizza pan, then press the dough out to make a square, rectangle or 12” circle. The crust will be uniformly thin…between 1/16” and 1/8” thick.
Top the crust in thin layers, all the way to the edges. No, you don’t have to use Provel. If you want to make your own, see below.
Bake for 15 or so minutes, until the edges are golden brown and the center cooked through. The bottom of the crust will be golden. If the center doesn’t release readily from the pan, bake it longer.
Slice into squares and enjoy. The edges may be a little bubbly, and should have an audible crunch. The center will be cooked through, and more tender than crisp. The yeast will mask the flavor of the baking powder, but the baking powder will be mostly responsible for leavening. The leavening is minimal, but the crust will chew and taste like very thin bread rather than a saltine.
If you try it, please let me know what you think!
The best St.Louis style pizza is definitely from St.Louis pizza and wings on hampton. Get the deluxe and swap the peppers for tomatoes 🤤
It’s the absolute best!
Imos was delicious growing up but it’s just not the same anymore 🤧
I have to disagree and say Cecil's is my favorite. But StL pizza and wings on Hampton is my spot! Love their frickin wings. Their food always comes our correct and the staff is so polite.
Haha, I'm a Pirrones person myself. It seems we all have a favorite, and it's never Imos LOL
@@ViskiBazilynski Montebello's...
When I was a kid my mother made a thick pizza sauce from tomato paste and butter that was kept in fridge. We made English Muffin Pizza on our own, smear of sauce and sprinkle of shredded cheese then toast.
Sharing is caring!🖤
Sharing is caring!🧡
Domino's used to make a thin crust that was like this, very crispy and cut in squares
I love the idea of a thin crust and no rise dough! I too love frozen pizza. I’ve found it tastes better than some restaurant pizzas! I’ve been waiting for a recipe like yours! Out of curiosity is there a substitute for corn syrup? I rarely ever have a use for it.
I'll have to try that crust sometime, I have a 10 minute pizza dough (with yeast) recipe that we use quite often.
Recipe, please!
Went to high school with the IMO’s - great family!!!! This
was so nostalgic ❤
Lived in STL for the first half of my life. A flour tortilla makes a perfect thin crust, and the keto versions are great for single-serve size.
Pausing Westworld for this :D that's how awesome you are Emmy!
Pan reminds me of a type of paella pan. I like using my large cast iron skillet or cast iron griddle when I make pizza.
I live in Chicago and my 24yo son is a HUGE Celtics fan. We're planning on moving out there in the next 10 years so besides his Celtics love, we're both also Yankee fans!
This really reminds me of my favourite snack: a "tortilla pizza". Basically just a flour tortilla topped like a pizza and baked until crispy :D It's super tasty and a great way to use up left over veggies, cheese and bits of cold cuts haha.
Cannabis butter makes a great alternative for the olive oil in pizza dough. Now THAT’S a “party pizza” ! 😂💨
Provel was apparently developed by someone who wanted to create a pizza cheese without the stretchy pull that would stain the collar of businesspeople on lunch. It's meant to bite off instead of string out. It is an acquired taste for many. A lot of people consider STL pizza an abomination, but it is it's own special thing slightly different than standard pizza. I like all kinds of pizza including STL, NY, and pan - it's not all we eat in the area! The crust is _very_ thin and usually is docked in the pan before baking like a cracker with holes in it so it will be crispy. I've heard someone describe it as "pizza nachos" and it's very much appropriate for party finger food.
Really surreal to hear Imo’s and provel cheese in this video but I love it! Imo’s sells their provel cheese here in there grocery store shredded and in noodles like you said but they also sell it sliced so that you can add it to sandwiches. The last time I bought a pack, I think it said that the cheese was made with a blend of cheddar, Swiss, and provolone cheeses. I’ve always wanted to try making my own cheese blend to compare but haven’t done it yet. It is also good melted under the broiler on top of garlic bread which you can also get at Imo’s
If you use the same measuring spoon for the oil and corn syrup and do the oil first, the corn syrup will slide right out.
Your pan looks like a vintage deep dish perforated pan. Great Find !!!
To be honest this is just what I needed. As I'm sick with the flu and Emmy is quality entertainment.
Get well soon 🥰
Thanks for showing off STL-style pizza! I’m still on the fence about Provel, but it does melt like a dream. You can always use mozzarella if you can’t find it-lots of local places use it or offer it as a sub for Provel. Best pizza in town is a tiny place called Monte Bello’s in South St. Louis. Their toasted ravioli are incredible.
Good to know since I searched and apparently it's not particularly exported abroad 😂
Your pan looks like the top of a couscousier, a pan/pot set used for steaming non-instant couscous over simmering broth. My mom bought one in Morocco in the early 80s, and yours looks very similar to the top steamer pan of hers.
Sieve pan or sifting pan. That one is extra cool!
I crisp the crust a little more by briefly putting it in the oven before adding the sauce and toppings.
Pizza Hut had a pizza very similar to this in the early 2000s. It was called "The Edge" and the crusts came into the store pre-cooked. It was called the Edge because the toppings went all the way to the edge. I really liked it a lot because of the crispness of the crust. Who knew they were just copying St Lewis style?
how’d you know i came back home to stl for the holidays??!! if you ever wanted to try different stl pizza, lots of them sell frozen ones you can get shipped! I would love to see a full video of STL foods, we have SO MUCH here!! great video emmy!
8 years ago, I spent the holidays with family in St. Louis. The night before I left, they had a St. Louis food blowout meal. Imo's pizza, toasted ravioli, butter cake, and frozen custard, maybe other things as well. My arteries still haven't recovered. I am from the Pacific Northwest and we eat much lighter fare here.
@@ochelleurney9994 Haha I can imagine! The food here is definitely dense and loaded with unhealthy stuff, but that’s what also makes it so yummy! Glad you were able to try some of our original food! Your family made some really great choices!!!
I thought you were going to order a Pizza and try to make this recipe before it arrived 😂🎀 Has that been done before?
Joshua Weissman has a series called 'but faster' with that principle, he's an acquired taste but i found it very amusing as a series
Well look at that honey you're a 2.87 million subscribers
Almost 3 million Emmy 🤠💐
This is a good video it is definitely an acquired taste for provel that is for sure.
Happy holidays think there'll be snow out there in Rhode Island at Christmas?
God knows Buffalo got hammered for Thanksgiving LOL
IMOS...The Square Beyond Compare!!!!! Oh it's nice to see my hometown trashcan pizza featured. So yummy!
Re: Perforated pan. The closest I could find had slightly larger holes and was placed on top of a Dutch oven to be used as a steamer.
Between the provel and that Jamaican cheese-in-a-can I have to imagine your family had the craziest macaroni and cheese side dish ever for Thanksgiving.
I get a kick out of how you just roll your eyes when things drop, plop, fall, or drips. It's real. It's not fake. Always gives us a little chuckle.
We like using flat bread for pizzas.
Omg! IMO’s (and the family) from my childhood ❤
emmy, my daughter and i have tried the 'keto' dough made from almond flour. one recipe said to add a bit of yeast to give it a more 'bready' flavor. have you ever tried it?
IMO nostalgia I have been to St. Louis in a decade!
We make homemade pizza every Friday, but it’s with yeasted dough. We had a village potluck and I brought pizzas that I had cut into squares so more people could enjoy
How much water For the pizza dough emmy.Also love love your videos can't wait for more.😊
Emmy that pan looks like a primitive sifter, but it also looks like what you're using it for. I know those holes are too small to be for steaming and I also know that baking with those type of pans with small holes allow for crispy crust or even browning of a crust or bread like dough. So I'd say that pan was used for making maybe deep dish pizzas, pan pizzas or maybe even pies? Or sifting the flour for the dough? Lol 😊 Happy Sunday!
Emmy, is your toaster oven a Breville? I’m asking because I just ordered one on Black Friday and it looks just like yours.
When I was young, we ate Chef-Boy RD pkg pizza. We ate those everyday for lunch. We lived in Germany at the time and got them from the Commissary in Bremerhaven.
My kind of pizza. Just enough crust to hold the toppings without just using your bare hands. Now if they could make sandwich bread really thin, all would be well in my world. Hugs from Oklahoma