RE: Pizza in St. Louis
My dad was in STL recently on business, and feel in love with Imo's hard, it seems. This is the same guy who grew up on L&B Spumoni Gardens in Brooklyn and who will never shy away from an opportunity to sing the praises of Lou Malnati's in Chicago. You'd think that with those credentials, he would know a great slice upon first bite. I've never been to STL myself, although I'm sure he'll want to take me over there for a weekend soon enough, if only for the pizza alone.
And yet, as I read this thread and others which either condemn or glorify St. Louis-style pizza, more than a few similarities glare at me: Provel cheese, some type of cheese mixture I've never heard of up until now; thin, 'cracker' crust, which leads me to think of something similar to Ledo's in my town (DC area); square cut. Honestly, from these descriptions alone, STL pizza is beginning to sound like the hor d'oveurs (sp?) of the pizza world - good for a snack or party food, but that's about it. True, I'm never going to have a valid opinion on that or any kind of food (let alone pizza and the regional pride each style carries), but the word-of-mouth impressions leave something to be desired.