ST. LOUIS STYLE PIZZA (& what's up with PROVEL?!)
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- Опубликовано: 20 янв 2021
- St Louis style pizza is one of those regional specialties that people either love or love to hate. Its super thin cracker crust is a great vehicle for tons of toppings, but the provel (aka the trashy cousin of American and nacho cheese) is where this pizza loses some of its audience. Check the video to see my best recreation of this local favorite two ways: using provel (of course) and trying my custom cheese blend that pays tribute, but without all the mouth-coating.
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FOR THIS RECIPE, YOU WILL NEED:
FOR THE DOUGH (makes 2 pizzas / i rec using measurements in grams rather than volumetric)
•225g or 1.5c ap flour
•3g or 1/2 teas salt
•5g or 1 teas baking powder
•35g or 2.5 tbsp olive oil
•120g or 1/2 c warm water
Into the bowl of a food processor measure flour, salt, baking powder, and olive oil. Blend on high, then stream in water, continuing to blend for about 15-20 seconds until the dough begins to form a ball. Flip the dough out onto a flat surface, pushing and rolling the dough to build strength for at least two minutes. Form the dough into a ball and divide into 2 roughly 185g pieces. Fold each piece of dough over itself multiple times to create a closed seam on the bottom and press down (see video for reference). Transfer dough balls to a plate or baking sheet, covered, to rest at room temp for 20-30 min until you're ready to roll them out.
FOR THE SAUCE: (recipe is enough for 4 pizzas - i usually freeze half for next time)
•1 28oz can tomato puree
•60g or 3.5 tbsp tomato paste
•12g or 1tbsp sugar
•10g or 1 3/4 tsp salt
•1g or 1/2 tsp garlic powder
•1g or 1/2 tsp onion powder
•1g or 1 tsp dried oregano
•1g or 1tsp dried basil
•1g or 1tsp chili/red pepper flakes
Add the following to a high-sided container and blend with an immersion blender (or blend in a conventional blender) until combined and smooth: tomato puree, tomato paste, sugar, salt, garlic powder, onion powder, dried herbs, and chili flakes.
TOPPINGS:
•PROVEL - OR- 75g (or about 1/4c) each of swiss, mild white cheddar, provolone, and full fat mozzarella (shredded on the largest holes of a box grater)
•ITALIAN SAUSAGE
In a bowl mix together:
- 1lb fatty ground pork
- 7g (or 1 1/4 tsp) salt
- 5g (or 1 1/4 tsp) sugar
- 5g (or 2tsp) paprika
- 1g (or 1tsp) dried sage
- 2g (or 1tsp) black ground pepper
- 5g (or 1tsp) red wine vinegar
- 2g (or 2tsp) chili flake
- 2g (or 2tsp) crushed fennel seed
- 1 garlic clove, minced
•BACON
1lb thick cut bacon, placed on a wire rack on a sheet tray, and bake at 350 f (175 c) until it's starting to brown and render
Cut into chunky pieces
•SLICED ONIONS
•SLICED GREEN BELL PEPPERS
Grated Parm
TO BUILD AND BAKE THE PIZZAS
PREHEAT pizza stone in a 550 degree f (287 c) oven for at least 30 min
Flip each piece of rested dough, seam side down, onto a well floured work surface, press it out with your fingertips until it's about 8" in diameter, then begin to roll it out with a well-floured rolling pin. Continue to roll and rotate until you have about a 14" in diameter dough.
Gently slide dough onto a well-floured pizza peel. Next spread sauce (1/4 of the full batch or roughly 100g) to the edges then add around 1/2 cup of cheese (or whatever looks good/similar to the vid...you do you), chunks of italian sausage, peppers, onions, bacon, and top generously with grated parm.
Load each pizza onto the pre-heated pizza stone and bake for 10 minutes. I recommend baking one pizza at a time for best results.
#stlouisstylepizza #stlouispizza #stlpizza #provel #provelcheese #imos
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Хобби
Check the description for the full recipe. This is an homage to STL style, not one specific pizza spot so let me know in the comments who makes your favorite stl style pizza?
I'd never heard of provel before today. It looks like total garbage cheese....
....and now it's all I can think about eating!
@@Al.Brady. it is one of those things that seems strange but is perfect for the application. Don’t knock it until you try it!
@@JMVestal4 I'm not knocking it! I'm dreaming about it!
Hey! Lifelong St. Louisan now living in AZ. I bumped into your channel when a friend from back home shared this video. This is similar to how I make it, but I don't try to fake provel anymore -- just go with mozz, provelone and swiss with a sprinkle of parmesan. IIRC, "real" provel also has liquid smoke in it. My fave, when they were on, was Farotto's but I usually just ordered from the Webster Imo's which was closer to my house. Love to see your upgrade of Springfield-style cashew chicken if you ever venture a couple hundred miles down "farty-far."
The best pizza in St. Louis is from Faraci’s!!! They make everything home made. Dough, sauce, sausage and of course they use a high grade of Provel! No other can compare!! I fly in every year (except 2020 🦠) to get my pizza fix!! 🤤 😋 also their delicious toasted Ravioli! They have great pasta too snd their crumbled meat ball sandwich. Can’t wait for my fix this summer. Btw, I’m in CA now snd haven’t found a pizza worth eating yet!!!!!
I’m a native St Louisan and the first day I return home I have to have a sausage, bacon, onion, green pepper IMO’s pizza...tradition! Nothing like it. I buy provel and bring it back to Texas with me when I leave to make my own...never knew what the crust recipe was...this is perfect! Thanks
Thanks for watching!
Hi Bri, slight change to your parmesan part, in addition to the Provel, Imo's also adds what we called the "spritz" which is equal parts powdered parmesan cheese and dried oregano flakes, we made tubs of it during the day prep. And you definitely got it right that it is always the final ingredient added to the top of the pizza before we launched it into the oven. When you are making an Imo's copycat you cannot omit the spritz. It works in a symbiotic way with the Provel cheese. Also supposedly Provel has a dash of Liquid Smoke added to the blend.
Did you work at Imo's? You seem pretty knowledgeable.
This recipe was SOLID. I made a 1.5 times batch so we could pig out. Used the 2.0 cheese blend👍. Can't get enough of these vids, keep 'em coming!
Are you from St Louis?
Thanks Brian for another masterclass!!! This is a wonderful recipe. I followed your recipe and It turned out just like the Imo's Pizza or even better. I have one suggestion for anyone trying to make this at home. Bake the dough for 2 or 3 minutes on the pizza stone before adding the toppings otherwise the dough WILL stick to the peel and you will not be able to slide it on to the stone. I learned this the hard way. This is so important specially since the dough is super thin. Wooden peel like the one Brian is using may also help but pre baking the dough will save you so much headache.
Yeah, hi, imos? I'd like to order a small pizza with four toppings
IMOS $46
For real dude. Its nuts. Price per lb of that pizza is like 2-3x loafers.
Well if you are like most men they don't ask about coupons...🤣🤣🤣
wacky wednesdays dude. 20 dollars for 2 xl
As a professional pizza chef (8 years slanging errry day) I can agree the price discrepancy is real.
I agree. Also cecil whitakers is better. Fight me.
Thanks for the recipe. Grew up in Mid MO and ate Imo's on every school field trip. Moved to rural OK and nobody knows what STL pizza is. Was able to make this for dinner tonight and it satisfied the nostalgic itch I had for that crust. Will definitely be putting this on my pizza rotation. 😊
I love the cheese blend idea. And heavy on the toppings for the win!!
Blues hockey bar and your take on the St. Louis style pizza, sounds like a winner :)
Thanks for checking this one out.
So many people write off provel after one try because it's different but that's the beauty of it.
It grows on you and that's why locals love it. You start as a kid and then it's a taste you crave.
If people ever come to St Louis trying provel more than once is a must. Put it in a salad, try the pizza, use it everywhere. You'll love it.
I agree it takes time
Nearly every reaction video I've seen they come with preconceived judgements. They're expecting not to like it so they don't. At least he didn't act like some of them pretending one bite of pizza with proves gagged them
You got it right, again. Have not bored me at all, love watching you cook, so straight forward and good eye candy too 🍷
Thanks so much Jg
Fantastic stuff right here man! I love how you make your own ground Italian sausage. It’s so simple and it gets overlooked by rookies all the time. It’s so simple to make too. As far as the sausage goes. For specific Lou Malnatis style Chicago deep dish sausage goes. First it never has fennel seeds. It’s quite simple. Fatty ground pork 80/20 if not 70/30 if they make it? Black pepper, salt, onion powder. That’s it. When I want classic bar pizza, that sausage recipe of yours is classic and is money. I love a thicker classic pizza sauce. I go a little more on the paste with your exact recipe and it’s perfect. Lots of people swear by the cooking of sauce for classic pizza. NAH. What are we making here? Sopranos Italian marinara sauce? Yea, def cook that. Pizza sauce is just mixed. Great stuff!
Thanks for a great video. I grew up in St. Louis and miss Imos Pizza. Looking forward to trying to recreate on my own.
Honestly as a Stl native I’m proud of you for being from Chicago and being converted to like the pizza
Thanks! My first time seeing one of your videos! I love your delivery style, and appreciate your recipes. St. Louisan here…not fond of a thin crust made solely with baking powder. This is my recipe for a thin crust. It uses yeast for flavor and baking powder for leavening. It’s a quick crust, so it uses a higher ratio of water. I use a similar kneading technique, but only let it rest until my oven heats up to 525°F…its highest temp or I would go to 550°. Then I oil my fingers and pat/stretch it out to one 12” disc and top it…but not nearly as thickly as you do yours.
120 g AP flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. yeast
1/4 tsp. sugar
88 g water
1 Tb. olive oil
I just made my first batch of home made Provel, so we’ll see how that goes.
I’m so pumped about this! We’re STL natives and are moving out west this June. We will be missing our Imo’s. Making it this week but it looks awesome. Side note: always order IMOs well done.
Good call. If it’s not baked hard it’s super not good I imagine. Thanks for watching I hope this can remind you of home.
@@BrianLagerstrom Made it! Doubled the recipe for STL friends and we ate it all. Delicious! Thank you! Thank you!
Amazing so glad you gave it a try
Just learn to make New York style. It’s the best pizza style in America
@@ramencurry6672Overrated--like everything else in NY is.
about time you show some hometown delicacies! Gooey butter cake, pork chops, t-ravs, and bread sliced bagels better be coming up next. 😂
haha Pork steaks are definitely going to be a video. I would need some serious convincing about gooey butter cake.
Toasted ravioli is amazing
@@BrianLagerstrom have you not had gooey butter cake yet? It's heaven
You forgot a St Paul's sandwich
@@jeffslote9671 a lot of people haven't heard of it.
I work at a restaurant in St. Louis county called Roberto’s Italian Restaurant. Our pizza is to die for we make our own sauce with spices blended in water, tomato paste, and crushed tomatoes. Then we put the sauce on our thin crust provel, toppings then Romano cheese on the edges and in the middle then finish it off with oregano and boom a delicious St.Louis Style Pizza.
Bri, so good! I miss imo's and this is by far the best recipe I've tried.
Thanks for trying it!
Thanks for the recipe. STL style is my favorite, and now I can try making it at home.
Awesome! It’s a crazy style
I’m glad you tackled St. Louis style! I could eat Imo’s once a week no problem. I’d like to try the home shredded combo sometime but I had to go classic provel to start. The no cook sauce and the no rise dough makes for an easy top notch pizza night.
So glad you dig the recipe.
I've been looking for the method for making the thin crust STL style. I figured it wasn't yeast based but this really helps clarify that. Can't wait to try it.
I'm going to try this blend, going to work on the cracker crust with gluten free flour. I love the videos and your enjoyment in preparing all these things.
Such a great video, interesting pizza style too, looked sooo good. Keep the pizza videos coming
Thanks Nik sure will
I have family on St. Louis so I've visited a ton. We always get IMOs and it's always one of the best parts. I live in Colorado though so I am beyond excited to try this recipe! Thanks for making this one Bri!!!
as someone who has worked at several imos over the years, i need to inform you that the bacon cooks in the oven and is only ever cut with the pizza cutter. you place the strips on last, over the rest of the toppings. this is to let the grease from it cooking in the oven saturate the other meats and veggies on it. topping heavy is the way to go, but i think your sauce might need to be sweeter to make the whole thing work like it's supposed to. it's like a big party nacho!
Thanks for the inside info. I needed more intel apparently.
I just learned about this style of pizza, having this type from a Lidl frozen pizza. I’m a bit surprised, I guess, as I live in NJ, and never knew of this STL style. After eating this and enjoying it, I did my research of this “cracker style” crust, and here I am. I like thin crust, yeast pizza, and never liked thick crust. I try to keep the carbs down, and this is good! I do have self rising flour that needs to be used, since I’m not good at biscuits…….lol. Home bread baker here and make yeast and sourdough breads, rolls, pizza, etc. Thanks for the video, great as usual. Rob
If I recall properly from when I worked at Imo's 20 years ago, the cheese on the pizza was provel plus mozz. Not an equal mix, maybe 3 to 1. And the sauce is cooked, and very sweet to tame the pungent cheese.
love your stuff. When I used to work at imos we put toppings on after the sauce then followed by the cheese.
Thanks, and that’s fun!
@Mitch Wittman, I do that sometimes as it prevents some toppings from burning.
I grew up in St Louis and I miss that pizza so much I'm going to watch you!
I will be making my own sausage from now on. Thank you for this video!!
Thanks so much for watching!
@@BrianLagerstrom Happy to support!
One of our local pizza places has been doing St. Louis style pizzas since the 50s. I'll have to try this topping combo because all of those toppings are great by themselves and I imagine they are even better all mixed together.
Also, that homemade sausage? Holy crap, I'm gonna be making a bunch of that stuff next weekend.
Good luck!
You have a very unique style, and seem like a great guy and an amazing chef.
Thanks for watching!
This crust recipe and cheese blend is the bomb, big B. Absolutely loved it. Next up is using Kenji's gelatin processed cheese thing to try and make proper "Provel" since I can't get it here. I used a Lloyd cutter pan on my steel, and it gave it a sort of ridge edge crust that was dope. This cracker crust recipe has so much room for playing around with it, too. Next time I think I might add in some butter.
Keep it up dude, everything of yours I've tried so far has been a winner.
Bri, I could kiss you for this recipe. Seriously. Grew up in Iowa and I also have a great love for the thin crust pub pizza cut in squares. I can’t find this kind of pizza anywhere on the west coast and it makes me so sad. Many places in Iowa use a mix of mozzarella and Muenster cheese which is super duper delicious. This crust is where it’s at though, I love it. Can’t wait to try the Chicago pub style crust too, just didn’t have any yeast. I thank you so much for this recipe. I was able to make my childhood dream pizza with this recipe and I cried tears of joy while I was eating it! ❤ 🙏🏼
I live in STL and just found your channel! In another video I thought I recognized a can of diced tomatoes from Schnucks and figured you might live here. Great to see your take on STL style pizza.
Next you gotta do Toasted Ravs my friend!
Looks amazing! Bacon sausage onion is def the killer combo
The green pepper in there seems to be controversial for some haha, but the bacon sausage onion is beloved. Thanks for watching homie.
While you can buy Provel at the grocery there’s only one brand, Imo’s, and it sold in stores as either slices or curls. However, the Imo’s company has a monopoly on Provel and every other pizza place that uses it buys it wholesale from them. It’s also sold wholesale in bricks so the individual pizzerias can slice / shred it as they like. Also, nearly every St Louis style pizza is made on pre-formed crusts, these are not rolled out or hand tossed (except a few amazing exceptions like Lou Boccardi’s on The Hill and Farratto’s in Ballwin)
Love your videos dude. Keep um coming!
Thanks Robert. I hope to!
I’m goodness!!! This was so perfect. I’m not a huge IMO’s fan either but my mom is. We all loved it. I prefer your cheese blend and I loved the sauce!! It is the pizza sauce of choice from now on😁. Thank you.
Thanks so much for giving it a try!! thanks for watching.
STL native living in Bangkok and I've been looking for this content for a long time. Plan on following this tonight!
Awesome! Let me know how it goes. Cheers to Thailand!
*waves from 3 hrs east of BKK*
I love this! I’m born and raised in StL, so I love it when my town gets a shout out online. Yeah, you either love or hate Provel cheese. There’s usually no middle ground, lol. I’ve never thought about making my own Imo’s style pizza at home, so thanks for the recipe. Imos’s is still considered king although they are NOTHING like they used to be back in the day. That was good pizza!
Vintage Imos! Haha nice. Thanks so much for watching this video. This one is pretty easy, hopefully you give it a try.
The one off Hampton is my fav
Franchising has rendered Imo's Pizza a shell of its former self. To get the good stuff these days you need to hit the mom-and-pop places around St. Louis. There are many to choose from.
Bro, you rocked this. Extremely well done. Easy to watch and listen. I'm in St Louis too. I love imos pizza , but I made my first new york style pizza per your video, today. It was soooooo good. Even was able to salvage it after getting it stuck on the peel before baking. (Lifted edges with a spatula and tossed some semolina flour under it to get it to un- stick. )
PS, I love sardines. Since your name contains the word, I'm going to need a sardine video. ;-) my wife made me a breaded sardine pasta with a red sauce that was delicious, but I bet you've got some excellent suggestions.
So glad to hear you liked the NYC style pizza! sardines are one of my favorite foods, I’ll def need to get a video in the works using them. Thanks for watching!
Subscribed in St. Charles. Looking forward to making the “chefy” version!
Looking good. I love Italian food and will have to try this sometime.
Thanks for watching!
This is about as Italian as Duke Ellington.
STLstyle pizzas also happen to be the only good frozen pizzas in existence. I buy one when I’ve got leftover steak, pork, etc. they’re a great vehicle for extra toppings because of how provel melts
Yoo Bri, just followed this recipe to the T and it is fantastic. Thank you dude! I may or may not be planning on making it tomorrow too...
Stoked it worked for you! Cheers
You nailed it dude. Those are both some awesome looking STL style pizzas. Some of the best St. Louis style pizza I’ve found are in the Florissant area. Pirrone’s, Cugino’s & Angelo’s are all outstanding.
I hear nor-co is really where the best STL style is for sure. Thanks for watching.
If you don't get shot that is.
Can't wait to try this! Never heard of STL pizza before.
After spending 6+ years in STL, can say that provel is a hard sell to anyone from other places. I cannot stand the cheese myself, but can always appreciate a thin crust pizza. I am excited to try this dough with a better cheese combination
I know this is an older video but I just came across it. In preparation for my visit in April I was looking up St. Louis food amd found that they are known for their pizza. I'm curious how I'm going to feel about it as a native NYer, but I'm excited to give it a shot.
Been in STL my whole life, and while I love St Louis style pizzas, I absolutely love provel on any salad! Must try if you haven't already.
i hadnt really heard of St Louis style before, but that looks awesome.
It’s weird but good. Highly recommend
20k subscribers! Nice. Next stop 100k 👍
Fingers crossed!
I’m from at Louis, leaves here for 30 years. This is top 3 St. Louis pizzas I’ve seen. The other 2 are old fashioned family places that have been around since the 50s or 60s
Good tip for using provel in the oven, put a dripping pan or tray under the pizza to make sure none falls in to your oven.
Finally someone cool from St Louis that can follow I just want you to know if I see you walking down the street I will not hesitate to come up to you and say hi
Next time you run the oven clean function. Leave your stoneware inside. This will clean the stone to almost new. This looks like an excellent thin crust recipe. Ima try it!
This was good. The wire rack rest was news. I think the missing ingredient in Provel is liquid smoke. Imo's isn't what it used to be but St. Louis style thin crust, when worthy, is by far my favorite.
I love Imo's but I moved away from StL when i was young. I've since shared Imo's with my husband and kids and they hate it 😞 they make fun of "how disgusting it is" so much that I don't even try to eat it when I visit Saint Louis anymore because I'm too embarrassed. this video made me feel so validated that now I'm going to eat it for every meal when we visit and force them to watch me until the very last bite 😈
Pirrones pizza in florissant is true St. Louis style pizza to me. Farci's too, but my family always goes with Pirrones first.
Looks great!
Thanks Jon!
😍 what's up from across the river in St Peters. Just found your channel and loving it. 💛💙💛💙💛 LGB!!! Never made St louis style pizza at home but this inspires me to give it a try. I even have provel in the fridge. 😜
Hey neighbor, glad you found the channel and thanks for watching. What else do you put provel on?
@@BrianLagerstrom salads mainly
Looks great! STL is the best crust ever! ATK did a remake of STL pizza a few years ago, they put a couple drops of liquid smoke with the motz and american to replicate provel cheese. Pretty good!
Yeah I totally whiffed on the liquid smoke. I need to revisit
You did screw up a little on the topping placing. Sausage onions and green pepper goes below the cheese. Take it from someone that works at imos. And you for got the sprinkle but thst is ok. Over all 8 out of 10
You are so talented what a fantastic video and recipe. I love the fact that you don't need yeast in this style of pizza clever people in SL cheers Iain
Thanks for watching Ian
@@BrianLagerstrom I love watching your videos cheers Iain
Imo's is delicious. I always get it when I go to St. Louis. Can't wait to make this at home!!!!!
There was pub called the Seahorse I went to a lot as a younger guy. They made a pizza on 16" pita, with smoked Hungarian pepperoni, red onions, black olives, and roasted red peppers. Completely incredible. You could get the pizza and a liter of red wine, or a huge stein of house brewed pilsner, for $12.
That’s living
I'm going to try it once in Korea! There is no St. Louis style pizza in Korea. I'll have to research it and try to set up a pizza restaurant. Thank you. always looking good
I love how you used Schnucks tomatoes for the sauce. #Respect ✊
I made it with double the amount of dough
And used mozzarella cheese
The outcome is so good!!!
Topping heavy is definitely key. 1/2lb of bacon per pizza 🔥🔥🔥
If you want a perfect St. Louis Pizza, go to Faraci’s on Manchester road in west county! IYou’ll never eat Imos again!!!
Noted!
Go to faracis in Ferguson way better
I always loved their meatballs.
@@BrianLagerstrom There's also Pirrones, if you've never had them. Excellent pizza.
Nick and Elaina's or Serra's Pizza are both fantastic too.
I went to college in St. Louis, personally I can't get enough of Provel. There's just nothing else like it. I'm just thankful we still have Schnuck's outside of St. Louis.
St. Louis style doesn't get a lot of love. But it's tasty and easy. I had never tried to make it. I had the dough and sauce made, and the cheese grated in the time it took for the oven to preheat. Start to finish in 45 min. I hammered 1 pizza all by myself and wrapped and saved the second dough for tomorrow. This is a winner!
I honestly love the effort Brian gives into his videoss. Like you worked hard to make one pizza, all that got ruined and had to redo the entire thing seems like a point where many would just want to give up. I love the dedication you put into your videos ❤ Also been watching you sincee 400k subss guyss c'mon subscribe he deserves a millionn 💯
I always put provel cheese on my pizza and calzone. We moved to Michigan in 2014 from St. Louis. A few years later, we found other St. Louisans who opened up a pizza joint by us. One of their specialty pizzas is a St. Louis style pizza which is pretty good. A couple of years ago, I found an online distributor that will deliver provel in 2 x 5lb blocks or 7lb shred. It sometimes comes with the IMO's logo on the package.
There are other foods local to St. Louis like gooey butter cake and toasted ravioli that you can't find outside of St. Louis. I have the family recipe for gooey butter cake, but toasted ravioli has been elusive.
Whats the distibutor?? I'd love to get some provel i miss it.
Provel is a mixture of Swiss, Cheddar and Provolone. Its best feature is that it breaks off cleanly after stretching for a long time.
I’m a St. Louis native who has lived in the northeast for 7 years. I’m also a former chef and an amateur pizzaiolo. I’ve made Napolitana, Chicago, New York, but never a St. Louis pizza. I was never really a fan of Imo’s, etc. (although I did love the STL style pizza with mozzarella at Wente’s way out in Chesterfield Valley). I was looking at it the wrong way. I always considered provel “less than cheese” and I therefore, didn’t appreciate St. Louis pizza. Thank you for rearranging my perspective. I’m going to make some pizza from the 314. I’ll let you know what happens.
yes, please do! if you can't get provel and end up using the cheese blend, i've also heard that you can add some liquid smoke to make the cheese taste more "authentic" stl
So my family and I are born and raised in STL, and still here. We LOVE STL style pizza. Provel and all. Gotta say that our staple is Cecil Whittaker's (it's close, convenient, and pretty good), but when travelers ask about good STL style pizza (or we want the good stuff), I don't point them to Imo's. You can find better STL style pizza at Guido's on the Hill, Failoni's near Maplewood, or Uncle Leo's in South County. All that said, I just started watching your channel and am going to have to try making my own from scratch. They look delicious! Also, it should be noted that we use provel in lots of other things: my kids love quesadillas with a provel blend, the creamy melt of provel is really good for cheesy eggs, and I have yet to find better cheese garlic bread than when it's topped with provel.
I hope you give it a try. Get that pizza stone good and hot for best results.
@@BrianLagerstrom Do you have any methods for gluten free and/or egg free doughs for pizza? Is there a way to stay gluten free and still get good breads?
My daughter really liked Anthonino’s Taverna on the hill and I really love Double D’S in south county
Hey, I just made this, and it turned out pretty well. Pizza dough wasn't hard to make without a food processor, but wow was it frustrating when the dough sticks to the pizza peel. I'm wondering if it would be a good idea to pre-bake the rolled out pizza dough, and then top it with sauce, cheese, and toppings.
Adding 2 tsp dark corn syrup or 1 tsp sugar helps the crust brown and makes it crispier. To make provel cheese at home, combine equal parts 1/2lb provolone, 1/2lb baby swiss, and 1/2lb white cheddar with 3tbsp butter and 1/2 cup of milk slowly in a saucepan on low until it is all melted and then add 4tbsp sodium citrate (which you can buy or make with baking soda and ascorbic acid), mix together, add a little liquid smoke flavoring (can be found in the steak sauce area in the store), heat 10 minutes on low, pour it into a greased plastic container, stick in the fridge until solid. Now you've got processed, melty provolone. Adding mozzarella is not ideal.
Loving the pizza videos
Thanks man!
It's worth mentioning the liquid smoke in Provel. It's a critical element of the distinctive flavor.
I’ll take the second one, thanks! I love “cracker” pizza! Quite frankly, I love a bunch of different kinds of pizza! The local pizza joint in my hometown is my favorite of all time. I’m not sure what style they use.
Great vid! New to the channel and really liking all the 'za styles
Could I use a Steel for this style or would you recommend sticking with the stone? Thanks!
Bri. Bro. Thank u. My perpetually homesick wife loved this. Can’t tell u how nice it was to give some nostalgia. Interestingly I liked it too! I think the mozz takes the “edge” off the provel. Is that a fair statement? Not sure. Delicious meal. Thanks.
Love you vids bro. Especially pizza ones. Keep it up. I love experimenting with your different pizza recipes. My fave so far is Chicago deep dish. Maybe you could revisit it and change it up at all??
Yeah I’d love to do a different style Chicago deep dish. More of a trad giordanos or maybe a tribute to Pequods. Thanks for watching!
@@BrianLagerstrom please do a giordanos mate. That would be awesome.
You say on this pizza I’ll go with an uncooked sauce vs cooked. What’s the difference in your opinion and the deciding factor on when you use which? For me it’s mood and or how fast I want to stuff a pizza in my face.
I don’t have any hard and fast rules. I keep it uncooked on Neapolitan style pizzas always, I try to pair the sauce and dough together best I can. I made NYc style pizza tonight with raw whole peeled and puréed tomato sauce and it wasn’t the right fit.
I worked at imos….we shred the 10plus bricks of provel…then add 2 bricks mozzarella into the cheese. So you are correct
You have air the crust with a roller, but the shells already come premade.
It goes sauce, sausage, veggies, cheese then the bacon. That’s the standard Imo layering.
Honestly this is the best recipe I’ve seen for St. Louis style pizza! Love it, thank you! Also, where do you get you block cheeses in stl? Been trying to get some higher quality block cheese in stl for years now but never know where to go.
for anyone interested, I discovered whole foods now carries brick cheese!
Summit Pizza in Lee's Summit (just outside Kansas City) on the other side of the state makes a pretty darn tasty STL-style thin - it's my personal fave of all the styles they serve. Not sure if they're using Provel or not, but the sauce and cheese comes together in that same sort of kinda-red, kinda-white, kinda-orange buttery-flavored gooey goodness that is hard to beat.
Been to STL a few times, but never tried their pizza. My friends there are transplants and are not fans. I hunted down the one store in Chicago that seems to sell Provel and gave it a try. Provel is an interesting cat, but I did enjoy it in moderation on the pizza and understand the appeal. You definitely need a lot of toppings on it. If I did it again, I'm going to try your pizza with the other cheeses you recommended, although I think everyone should at least try Provel.
Thanks for giving it a try. If you get it loaded with bacon and the crust is super crissp. It is a sick pizza.
As a life-long lover of St. Louis pizza, I have to say that the first few minutes of this video had me prepared to be offended, but I watched the entire video anyway.
I'm glad that you liked what you made. The pies looked great to me. I must though, disagree with the use of mozzarella in the custom-cheese pie. Even though mozzarella isn't as aggravatingly stringy when combined with provel as it is when used by itself, mozzarella, even when blended with the superior provel, has a way, to me, of deadening the flavor of the entire pie.
Luckily, I have no need to go to the trouble of making my own pizzas.
The area in which I live has many fabulous St. Louis style pizzerias.
Sausage onion and mushroom try that combo very good!
I've had pizza in almost every state. Stl style pizza is my fav. If you're in stl go to stephaninas not imos.
I’ll have it check that one out. STL style is a sleeper.
@@BrianLagerstrom have to go to the OG. Veterans memorial pkwy
Go to faracis or pironnes in north county
Stefaninas is one of the best and definitely their original O'Fallon location. Yum! Pizza, salad and a pitcher of O'Fallon gold would be amazing right now!
I made this today. I did not get the crust right, possibly too wet? Or the flour. Australian flour is so different. No pizza stone. But may try next time in the wood fired pizza oven! And well, provelone was not to be found. I just used mozzarella, cheddar and parmesan. The sausage was absolutely amazing. Australian bacon is also different! But we can get streaky rashers now. All in all it was a treat, will try and get the spritz on and a crispier crust next time.
it was the no pizza stone part
Could the dough rest for ~24 hours since there is no yeast? Looking to make the dough at home before traveling with it.
I think if you wanted some more yeastiness in the crust, you could add a little almost over-ripened sourdough. Since it's a short time, I think it would add a yeasty flavor without the yeast rise. That's not traditional, though I like the yeasty/sour flavor.
When I did keto, I used my by-then expired yeast as a flavoring for non-wheat flour. Now that I eat regular flour again, I still have a use for past-its-prime yeast. It’s a great flavoring for things such as this crust. Baking powder does the work; inactive yeast adds a bit of extra flavor.
Imo's is rarely hit, usually miss for me. I am not from here, but I lived here for 9 years. That said, for STL style pizza thats always great, try Papa Vitos.
That’s the second rec I’ve heard for them I’ll have to try it now
t would take to long to relate the whole story, but after getting too much cheese on the bottom of the oven, I typed my model number into Amazon, bought an extra rack, and put it in the bottommost position with a large sheet pan on top. Now ~90%+ of food that falls lands there, and it's much easier to clean up at the sink.
Oh wow!