St. Louis-Style Pizza: The Ultimate Guide to Thin Cracker Crust with Provel Cheese (and the Best Homemade Substitutes)

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 If you've ever craved a pizza so thin and crispy it snaps like a cracker, loaded with gooey, tangy cheese that melts perfectly without stringing everywhere, then St. Louis-style pizza is calling your name. This iconic Midwest gem—famous from Imo's Pizza in St. Louis, Missouri—stands apart from New York foldable slices or Chicago deep-dish towers. It's all about extreme thinness, a slightly sweet tomato sauce, edge-to-edge toppings, and that legendary cheese: Provel.

Invented in the 1940s as a processed blend of provolone, Swiss, and white cheddar with a touch of smoke, Provel gives the pizza its signature velvety, low-melt texture. But here's the catch—Provel is hard to find outside the St. Louis area. The good news? You can make a spot-on homemade substitute with everyday cheeses, and the results are incredibly close to the real thing.

In this complete guide, we'll explore the history, what sets St. Louis pizza apart, the easiest Provel substitutes, a step-by-step homemade recipe, pro tips, and more. Whether you're a St. Louis native craving Imo's nostalgia or a pizza lover discovering this style for the first time, you'll be baking authentic-tasting pies in no time.

St. Louis-Style Pizza

The History of St. Louis-Style Pizza

St. Louis-style pizza traces back to the 1960s when Ed and Margie Imo opened their first parlor in 1964. They wanted a pizza that was easy to share, quick to eat, and different from anything else. The ultra-thin, yeast-free crust (rolled cracker-thin) bakes fast and stays crisp. Toppings go right to the edge, and it's cut into small squares—often called "party cut" or "tavern cut"—for grab-and-go eating.

The real game-changer? Provel cheese, a processed blend created decades earlier for smooth melting. It has a mild tang, subtle smoke, and that addictive gooey pull without the stretch of mozzarella. Imo's made it famous, and today the chain has dozens of locations, with fans shipping pies nationwide.

For more on the origins, check out the official Imo's site: Imo's Pizza Official Website.

Order Imo's Pizza (Downtown - Delmar) - Menu & Prices - Saint Louis Delivery | Uber Eats

What Makes St. Louis Pizza Unique?

  • Cracker-Thin Crust: No yeast, uses baking powder for lift. Rolled super-thin (1/8 inch or less) and docked to prevent bubbles—bakes up golden and shatteringly crisp.
  • Sweet Tomato Sauce: Light on spices, with a touch of sugar or corn syrup for balance. Spread thinly to keep the crust crunchy.
  • Provel Cheese: The star—melts ultra-smooth, clings to toppings, and has a smoky-tangy flavor.
  • Square Cuts: No triangles. Small squares make it perfect for sharing or parties.
  • Edge-to-Edge Toppings: No bare rim—everything covers the whole pie.

St. Louis-Style Pizza

Provel Cheese Explained – And Why Substitutes Work So Well

Provel is a trademarked processed cheese (provolone + Swiss + white cheddar + emulsifiers + liquid smoke). It melts at a low temperature for that signature gooeyness without separating or stringing.

Outside St. Louis, it's rare and pricey to ship. Home cooks and experts (including Serious Eats and Reddit's pizza communities) have perfected substitutes that get 85–95% of the way there.

Top Homemade Provel Substitutes

  1. Classic 3-Cheese Blend (Most Authentic) Equal parts shredded:
    • White cheddar (for tang)
    • Provolone (for creaminess—use smoked if possible)
    • Swiss Ratio: 1 cup white cheddar + 1 cup provolone + 1 cup Swiss per 12–14" pizza. Toss with 3–5 drops liquid smoke for that signature flavor.
  2. Serious Eats Version Higher provolone: 2 parts provolone : 1 part white cheddar : 1 part Swiss. Add liquid smoke if needed.
  3. Simple Smoked Provolone Hack Use mostly smoked provolone with a bit of white cheddar. Quick and delicious.
  4. Advanced Melted Version For even closer texture: Melt the blend with sodium citrate (available online) and heavy cream for true processed-like smoothness.

Many say just shredding and mixing the three cheeses (with smoke) works great—no melting required upfront.

Homemade Provel Recipe : r/StLouis

Homemade St. Louis-Style Pizza Recipe (Makes Two 12–14 Inch Pizzas)

Ingredients

Crust

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp olive oil
  • ½ cup + 2 Tbsp water

Sweet Sauce

  • 1 cup crushed tomatoes
  • 2 Tbsp tomato paste
  • 1–2 tsp sugar
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • Salt & pepper to taste

Cheese & Toppings

  • 3–4 cups homemade Provel substitute (use blend above)
  • Toppings: Italian sausage, pepperoni, mushrooms, onions, green peppers, olives—go heavy!

Step-by-Step Instructions

  1. Make Dough: Mix dry ingredients. Add oil and water. Knead 1–2 minutes until smooth. Rest 10 minutes.
  2. Sauce: Stir ingredients—no cooking needed.
  3. Preheat: Oven to 475–500°F with pizza stone or inverted sheet inside.
  4. Roll Crust: Divide dough. Roll ultra-thin on floured parchment. Dock with fork.
  5. Assemble: Spread thin sauce edge-to-edge. Pile on cheese and toppings.
  6. Bake: 10–14 minutes until crisp and golden.
  7. Cut: Into small squares immediately.

St. Louis-Style Pizza (Thin Cracker Crust)

Pro Tips for Perfect St. Louis Pizza at Home

  • Roll really thin—thinner than you think for that snap.
  • High heat is key—crisps the bottom fast.
  • Light sauce only—too much soggies the crust.
  • Add liquid smoke to cheese for authentic flavor.
  • Reheat leftovers in a hot oven to recrisp.

Popular toppings: Deluxe (sausage, pepperoni, mushrooms, onions, peppers) or just cheese for pure Provel glory.

St. Louis-Style Pizza

Why Make St. Louis-Style Pizza at Home?

It's fast (no rise time), fun, and unique. The homemade Provel substitute lets you enjoy this regional favorite anywhere—no expensive shipping needed. Pair it with a cold beer or salad for the full Midwest experience.

FAQs

Can I use mozzarella instead? Yes, but it won't be authentic—Provel's tang and melt are key.

Where to buy real Provel? Try Imo's shipping via Goldbelly or local Midwest stores.

Is it gluten-free? Adapt with GF flour blend—works well thin.

For more inspiration, read Serious Eats' detailed guide: Serious Eats St. Louis-Style Pizza.

St. Louis pizza isn't just food—it's a crispy, cheesy tradition worth recreating. Fire up your oven, mix that cheese blend, and enjoy those perfect squares. What's your favorite topping combo? Share below!

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