If we measured pizza on a spectrum, Chicago deep-dish pizza would sit on one end, and St. Louis-style pizza would sit on the other. All other types of pizza would fall somewhere in between. St. Louis-style pizza is the antithesis to deep-dish pizza in every way, and you’ll understand why when you see it. It has a thin, cracker-like crust that’s cut into squares (known as tavern-style) rather than into wedges, which makes the slices easier to hold and supports the weight of the heavy toppings. But its most defining (and controversial) characteristic is the Provel cheese: a nutty, funky mixture of cheddar, Swiss and provolone that melts easily without being stringy.
St. Louis-style pizza is the easiest pizza to make at home, even when every part is made from scratch (like in our recipe). We’ll let you in on all the secrets to making the most authentic pie possible, including a Provel substitute if you can’t get your hands on it.
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