The saint louis pizza is a real love it or hate it thing. It's the provel. It has a tangy, almost goat-cheese like taste to it. It also kind of sticks to the roof of yer' mouf'. But, boy is it fucking tasty. The only downside is that it tends to be expensive for what it is. An IMO's pie, while decked out with very quality toppings, will run about 17-20 bucks for an extra large (16 inches) two-topping. Being that it's thin crust, it's not a very filling pie. But it more than makes up for it with the unique cheese. So many bars and restaurants around here serve up the STL pizza, though, so you don't have to pay out the ass for IMO's if you don't want to .

I had know idea that the STL crust was so easy to make, I always just busted out the boboli and generously doused it in Provel, which is sold pretty much everywhere around here in local grocery chains:



I'll make the crust myself next time and report my findings.