Best St. Louis Style Pizza in San Diego
Experience America's most polarizing pizza in San Diego—St. Louis-style pizza, a cracker-thin, unleavened crust topped with Provel cheese (a processed blend of cheddar, Swiss, and provolone), sweet tomato sauce, and cut into squares. Created in 1964 by Ed and Margie Imo at the first Imo's Pizza, this ultra-regional Midwest style uses yeast-free dough (1/8 inch or thinner) that's closer to a giant nacho than traditional pizza. Provel's low melting point creates a creamy, smooth spread that stays molten long after leaving the oven—loved by St. Louis locals, controversial everywhere else.
Expert Tip: Pro tip: St. Louis-style pizza is an acquired taste—don't expect traditional pizza. The unleavened crust should be cracker-crispy and flat, not chewy or doughy. Provel cheese is non-negotiable; mozzarella substitutions aren't authentic. The "creamy, gooey" Provel texture is what St. Louisans love—if you find it "processed" or "weird," you're experiencing what divides the nation. Try it with an open mind as a regional curiosity, not authentic Italian pizza. In St. Louis, Imo's is the gold standard with 100+ locations. Outside St. Louis, order Goldbelly's Imo's nationwide shipping for authenticity. The square cuts are meant for sharing—grab multiple small pieces. Don't fold it (it'll crack); eat it flat. If you hate it, you're not alone; if you love it, welcome to Team St. Louis. Either way, it's an unforgettable pizza experience—America's most unapologetically regional style.
Key Characteristics
What Makes It Unique
St. Louis-style pizza's defining element is its unleavened, yeast-free dough—the only major American pizza style without leavening, creating a cracker-like texture fundamentally different from all other pizzas. Rolled ultra-thin (1/8 inch or less), it resembles a giant nacho or flatbread more than traditional pizza. The signature Provel cheese—a processed blend of cheddar, Swiss, and provolone created at Costa Grocery in 1940s St. Louis, trademarked 1947 by J.S. Hoffman—melts at low temperatures, creating a smooth, creamy, almost Velveeta-like spread without stringiness. Provel coats the crust perfectly, staying molten long after serving. The sauce is sweeter than traditional Italian, using added sugar or concentrated tomato paste for richer flavor. Cut into 12-16 small squares (party cut), it's the opposite of Chicago deep dish—St. Louis is thin, crispy, processed cheese vs. Chicago's thick, buttery, traditional mozzarella. The style is hyper-regional, rarely found outside St. Louis, with Provel almost exclusively available there. St. Louis-style is controversial: locals fiercely defend it as superior; outsiders often dismiss it as "not real pizza." It represents Midwest working-class adaptation—using available processed cheese, creating affordable family pizza, prioritizing practicality over tradition. Love it or hate it, St. Louis-style is undeniably unique.
History & Origins
St. Louis-style pizza's origin story begins in 1945 when Amedeo Fiore, a Chicago tavern owner who moved to St. Louis between 1935-1939, started offering thin-crust pizza at his restaurant. Though Fiore advertised "ORIGINAL Neapolitan pizza," his creation resembled Chicago tavern-style more than anything Italian—unleavened, ultra-thin, square-cut. The defining moment came in 1964 when Ed and Margie Imo, a young couple dreaming of buying a home, opened the first Imo's Pizza in St. Louis's Shaw neighborhood. A neighborhood chef introduced the unconventional twist: Provel cheese, a processed blend created at Costa Grocery in the 1940s. Provel had been invented decades earlier (trademarked 1947), but the Imos popularized it on pizza. As demand grew, Ed Imo faced a Provel supply crisis—Costa Grocery held exclusive distribution rights. His solution? Buy Costa Grocery outright, securing the cheese supply and the style's future. Imo's became St. Louis pizza royalty, expanding to 100+ locations. The style remained intensely regional—Provel is rarely sold outside St. Louis, making authentic St. Louis-style nearly impossible elsewhere. St. Louis locals grew up on this pizza, defending it with civic pride despite national skepticism. The style represents St. Louis identity: working-class, unpretentious, unapologetically different, and intensely loyal to local traditions. While Chicago has deep dish and New York has foldable slices, St. Louis has Provel—and locals wouldn't have it any other way.
In San Diego
St. Louis-style pizza is essentially unavailable in San Diego—one of America's most hyper-regional pizza styles, it remains concentrated in St. Louis with minimal national expansion. The primary barrier is Provel cheese, which is rarely distributed outside Missouri; California residents lack access to authentic Provel (though it can be replicated with homemade cheddar-Swiss-provolone blends or ordered nationally via Imo's Pizza on Goldbelly for shipping). Tony Gemignani, world-champion pizzaiolo who makes St. Louis-style pizza at his San Francisco restaurant, notably excluded it from his San Diego Slice House menu (opened May 2025 in Little Italy)—offering New York, Sicilian, Grandma, and Detroit styles but not St. Louis, suggesting limited local demand. For San Diegans curious about St. Louis-style: order Imo's nationwide shipping through Goldbelly to experience authentic Provel pizza at home, or recreate it using unleavened cracker-thin dough, a cheddar-Swiss-provolone cheese blend, sweeter sauce, and square cuts. Look for pizzerias offering "cracker-thin crust" or "ultra-thin unleavened" as approximations, though without Provel, it's not truly St. Louis-style. The style's absence reflects its intensely regional nature—while Detroit, Chicago, and New York styles spread nationally, St. Louis-style remains proudly, defiantly local. San Diego's pizza scene celebrates innovation and diverse styles, so enterprising pizzaioli could introduce St. Louis-style as a novelty; its controversial reputation might attract curious diners seeking America's most unusual pizza.
Frequently Asked Questions
What makes St. Louis-style pizza different from other pizzas?
St. Louis-style uses unleavened, yeast-free dough creating a cracker-thin texture (1/8 inch or less)—the only major American pizza style without leavening. The signature Provel cheese (processed cheddar-Swiss-provolone blend) melts into a creamy, non-stringy spread. Sauce is sweeter than Italian styles. Cut into 12-16 squares. It's closer to a giant nacho than traditional pizza, and fiercely regional to St. Louis.
Where can I find St. Louis-style pizza in San Diego?
St. Louis-style pizza is essentially unavailable in San Diego—it's one of America's most hyper-regional styles. Provel cheese (the defining ingredient) is rarely distributed outside Missouri. San Diegans can order Imo's Pizza for nationwide shipping via Goldbelly to experience authentic St. Louis-style at home, or recreate it using unleavened dough and a cheddar-Swiss-provolone cheese blend.
What is Provel cheese and why is it only in St. Louis?
Provel is a processed cheese blend of cheddar, Swiss, and provolone created at Costa Grocery in 1940s St. Louis, trademarked 1947. It melts at low temperatures into a creamy, smooth spread without stringiness—perfect for coating thin crust. Provel remains almost exclusively available in St. Louis, making authentic St. Louis-style pizza nearly impossible to find elsewhere. It's central to St. Louis pizza identity.
Why does St. Louis-style pizza use unleavened dough?
St. Louis-style's unleavened (yeast-free) dough creates an ultra-thin, cracker-like texture that's completely flat without any rise. This makes it the opposite of Chicago deep dish and fundamentally different from all yeast-leavened pizzas. The cracker texture supports Provel's creamy spread and allows ultra-thin rolling (1/8 inch or less). It's a practical, working-class adaptation prioritizing thinness and affordability over traditional techniques.
Is St. Louis-style pizza controversial?
Yes—extremely! St. Louis locals fiercely defend it as superior pizza, having grown up with it. Outsiders often dismiss it as "not real pizza" due to unleavened dough, processed Provel cheese, and unconventional texture. It's been called "America's weirdest pizza" and sparks intense debates. The style represents St. Louis civic pride—locals embrace its uniqueness despite (or because of) national skepticism. Love it or hate it, it's undeniably distinctive.
How is St. Louis-style different from Chicago tavern-style?
While both are ultra-thin and square-cut Midwest pizzas, key differences: St. Louis uses unleavened (no yeast) dough; Chicago tavern-style uses yeast. St. Louis features Provel (processed cheese blend); tavern-style uses traditional mozzarella. St. Louis has sweeter sauce; tavern-style is balanced sweet-savory. St. Louis is cracker-flat; tavern-style has slight texture from fermentation. Both arose from working-class Midwest pizza culture but evolved distinctly.
Top St. Louis Style Pizza Spots in San Diego(0 restaurants)
No st-louis pizzerias found yet. Check back soon!