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/5

St.Louis Style Pizza (Imo’s Copy Cat)

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By: Nicole 126 Comments
Posted: 04/14/14 Updated: 08/28/19

This post may contain affiliate links. Please read my disclosure policy.

My favorite pizza of all time is a St.Louis Style Pizza, specifically, a copycat Imo’s St. Louis Style Pizza. This traditional pizza is nestled on a paper thin, crisp crust (no yeast!), covered lightly in a sweet sauce, and then smothered in tangy provel cheese. The cheese is so gooey and delicious, it sticks right to the top of your mouth. So delicious! 

If you’re not into St. Louis Style Pizza, be sure to check out our Best Pepperoni Pizza which is a classic New York-style pizza with a chewy crust, plenty of whole milk mozzarella and truffle honey.  If specialty pizzas are your thing, don’t miss this Bruschetta Chicken Pizza, and if you like just a little bit of a spin on a classic, check out this Best Meatball Pizza Recipe.

My favorite pizza of all time is a St.Louis Style Pizza, specifically, a copycat Imo's St. Louis Style Pizza. This traditional pizza is nestled on a paper thin, crisp crust (no yeast!), covered lightly in a sweet sauce, and then smothered in tangy provel cheese. The cheese is so gooey and delicious, it sticks right to the top of your mouth. So delicious! 

St.Louis Style Pizza (Imo’s Copy Cat)

St.Louis style pizza. Love or it hate it?

I’ve found that most people are very passionate one way or the other, if you hate it, the mere thought of it elicits cringes and a crinkle of your nose; on the other hand, if you love it, the mere thought of it will make you burst into tears of joy and send your stomach into a hunger-induced tizzy. As you can imagine, I’m on the love the side, in fact, I think I feel a tear welling up in my eye right this very minute…

I happen to LOVE the super-thin crust, sweet, sparingly used sauce, and ALL the melty, in-your-face provel cheese. The fact that the cheese is so sticky and gooey, it practically adheres to the roof of your mouth when you take a bit is not a nuisanceto me, but a mere perk of the delicious pizza. 

Because of the thin nature of the crust, each pizza is usually cut into squares instead of the typical triangular pizza shape to ensure all toppings stay safely on said crust and not on the ground.
Copycat Imo's St.Louis Style Pizza with No Yeast, No rest Crust

What is Provel cheese?

This is an absolute essential ingredient in St. Louis Style Pizza. Basically it’s a processed cheese made of provolone, Swiss, and white cheddar. It’s a wonderful melting cheese, and gets gooey and sticky when heated, unlike mozzarella, which gets stringy. You can find it in most grocery stores these days in the specialty cheese bin. 

Nowww, I’m not really one to go for processed cheese on anything (unless it’s a classic grilled cheese of course), but here, I wouldn’t have it otherwise. – it makes the pizza. BUT this is also what turns some people off, it’s a very pungent cheese, which I, happen to think if fabulous, but other, stinky cheese haters might think otherwise.

 

My favorite pizza of all time is a St.Louis Style Pizza, specifically, a copycat Imo's St. Louis Style Pizza. This traditional pizza is nestled on a paper thin, crisp crust (no yeast!), covered lightly in a sweet sauce, and then smothered in tangy provel cheese. The cheese is so gooey and delicious, it sticks right to the top of your mouth. So delicious! 

How to make Imo’s Pizza Crust

So this also where people go, “Huh??”

This particular crust in unlike any pizza crust you’ve encountered. It’s paper thin, has no chew to in, and this version, uses only a touch of baking powder and no yeast. It’s more a cracker consistency than a pizza dough.

Here’s what you need:

  • all-purpose flour 
  • salt
  • olive oil 
  • corn syrup 
  • water

Mix all the ingredients together, give it a few kneads and roll it out. Ready for toppings! 

Copycat Imo's St.Louis Style Pizza with No Yeast, No rest Crust

How to Make St. Louis Style Pizza

  • Make the crust 
  • Mix tomato puree, tomato paste, oregano, basil, garlic powder, sugar, and salt together in a large bowl. 
  • Roll the pizza crust out and divide the sauce between to two pizzas. 
  • Cover with cheese. 
  • Bake! (For great instruction on how to make perfect pizzas every time, check out our Best Pepperoni Pizza post.)

Toppings for St. Louis Style Pizza

I’m a purist when it comes to topping on most pizzas, this one is no exception. Because the crust is relatively thin, it really can’t stand up to a lot of toppings. Two is the most I’ll ever put on, but you can try your hand at more. My very favorite is plain ol’ cheese, but pepperoni or pepperoni and chopped green peppers is a close second.

Copycat Imo's St.Louis Style Pizza with No Yeast, No rest Crust

 

4.30 from 10 votes

St.Louis Style Pizza (Imo's Copycat)

Prep: 30 minutes minutes
Cook: 20 minutes minutes
0 minutes minutes
Total: 50 minutes minutes
Print Rate Email
The BEST St.Louis Style Pizza made at home! This is a copy of Imo's Pizza in St.Louis. Full of provel cheese, a crisp crust, and a light sauce. The cheese is so gooey and delicious, it sticks right to the top of your mouth. So delicious! 
Prevent your screen from going dark
24 square slices (2 12-inch pizzas)

Ingredients

  • 10 oz. crushed tomatoes
  • 3 oz tomato paste
  • 1 tbsp sugar
  • 1 tsp dried basil
  • 1/2 tsp dried oregano, plus more for sprinkling
  • 1 tsp garlic powder
  • 1 1/2 tsp. kosher salt, divided
  • 2 cups + 2 tbsp. all-purpose flour
  • 1 tsp baking powder
  • 2 tsp olive oil
  • 2 tsp corn syrup
  • 1/2 cup + 2 tbsp water
  • 4 cups shredded provel cheese, about 3/4 lb

Equipment

  • pizza stone
  • Mixing bowl

Instructions

  • Place a pizza stone in the oven and preheat to 550 degrees. 
  • In a medium bowl, whisk together, tomato puree, tomato paste, sugar, 1 teaspoon salt, basil, garlic powder and oregano. Set aside. 
  • In another bowl, whisk flour, remaining salt and baking powder. In a liquid measuring cup, whisk water, oil and corn syrup. Mix into flour mixture until combined. Gently knead to bring together. Split the dough in two equal pieces and roll each piece out to make a 12-inch pie. 
  • Transfer to a pizza peel covered in cornmeal. Spread half the sauce on each pizza. Cover with cheese and desired toppings. Sprinkle with a little basil, oregano and kosher salt to taste. Bake on pizza stone for 8-10 minutes until crust is crisp and cheese is melted, bubbly and golden brown. Cool for a few minutes before slicing.

Nutrition Information

Serving: 1slice, Calories: 168kcal (8%), Carbohydrates: 19g (6%), Protein: 8g (16%), Fat: 6g (9%), Saturated Fat: 4g (25%), Cholesterol: 15mg (5%), Sodium: 357mg (16%), Potassium: 146mg (4%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 273IU (5%), Vitamin C: 2mg (2%), Calcium: 184mg (18%), Iron: 1mg (6%)
© Author: Nicole

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*Pizza recipe adapted from Food.com

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

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  1. Christina Hahn says

    Posted on 1/10/23 at 1:21 pm

    1 star
    The recipe doesn’t include the toppings. The description states pepperoni and peppers. And the image has sausage and pepperoni. I would never trust this recipe and waste good ingredients!

    Reply
    • Mike Darrish says

      Posted on 1/3/24 at 8:38 pm

      Those are just example pies – it mentions topping in the notes.

      Reply
    • Jennifer Milan says

      Posted on 2/23/24 at 6:50 pm

      Idiot….stop wasting other people’s time with your inane comments….if you couldn’t figure out that those were just example toppings, I honestly don’t know what to tell you b/c I guarantee nearly all others could (especially if you actually do some cooking and spend time on recipe boards). More importantly, if you didn’t try it, don’t comment…PERIOD>

      Reply
      • Nicole says

        Posted on 3/20/24 at 2:49 am

        I love you Jennifer. 🙂

        Reply
    • Katy Lang says

      Posted on 2/26/24 at 8:31 am

      You are undeniably an idiot and should not ever comment on recipes online.

      Reply
  2. Vicki Laessig says

    Posted on 2/21/23 at 11:37 am

    5 stars
    Having family growing up and after living in St. Louis as an adult… This recipe is excellent! I live in KC and the only restaurant near me with this style of pizza is Waldo’s. I’ll be making this again.

    Reply
  3. Courtney says

    Posted on 11/22/23 at 3:01 pm

    5 stars
    I live in St Louis but am on a budget and was craving stl pizza. I made this recipe and I’ll be honest I liked it MORE than Imos!!! Had to let the dough rest for 20-30 minutes because the gluten was tight but after the rest it rolled out nice and thin. I also pre-baked the crust for 3-5 minutes which helped it get SUPER crispy. Delicious recipe, thank you!!

    Reply
  4. Thomas says

    Posted on 6/4/24 at 6:55 pm

    Does anybody know what herbs were on Bandera’s pizzas (Paul) restaurant on West Pine in the 60’s? Thanks.

    Reply
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