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4.30
/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
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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. JENNA says

    Posted on 1/29/16 at 3:51 pm

    PAIR THIS WITH TOASTED RAVIOLI AND YOU HAVE AN AMAZING DINNER.

    Reply
  2. Chef Paul says

    Posted on 5/26/16 at 10:14 pm

    So, I did try this pie back in March in St. Louis and I have three words for this pizza…yummy, yummy, yummy. I prepare the recipe today and getting ready to try it out tonight, can’t wait!

    Reply
    • Nicole says

      Posted on 6/1/16 at 1:51 am

      So glad you liked it!

      Reply
  3. Greg says

    Posted on 7/3/16 at 11:15 pm

    Corn syrup? tomato puree?
    Who has this kind of time?
    Moving on..

    Reply
    • Nicole says

      Posted on 7/12/16 at 1:11 am

      Sorry you feel that way Greg!

      Reply
      • Rolland says

        Posted on 11/5/16 at 10:41 pm

        It looks like no one has actually tried this recipe…… until now, and 1/2 cup and 2tbsp water is nowhere near enough water for 2 cups of flour, that’s only 25% (approx) hydration. It’s just a crumbly mess,(I know because I’m looking at it currently) most pizzas require 60-70% hydration.

        Reply
        • Nicole says

          Posted on 11/7/16 at 2:48 am

          I’ve actually had many reader make this recipe, and this is the first I’ve heard of the crust not working out. I will test it again, depending on the humidity levels, you may need to add more water…

          Reply
      • Marianne in Mo. says

        Posted on 10/10/20 at 4:26 pm

        Yet he had time to comment. Move on Greg! BTW, if you don’t have a pizza stone, but you have a cast iron pan, flip the cast iron upside down and bake the pizza on the heated bottom of the pan. Almost as good as a stone!

        Reply
    • Deanna says

      Posted on 10/15/16 at 3:10 pm

      …because it is so difficult to open a can of crushed tomatoes and measure out 2 tablespoons of corn syrup… ::eyes rolling:: Personally, being a native of the STL area who transplanted to Iowa in the early ’80s, and haven’t had Imo’s in ages, I look forward to trying this recipe! Going to order some provel online. Can’t wait! Thank you, Nicole, for the recipe, especially for the crust part itself, and the sauce! 😀

      Reply
      • Nicole says

        Posted on 10/18/16 at 1:50 am

        Hope you like it!

        Reply
    • Mike Darrish says

      Posted on 1/3/24 at 8:45 pm

      5 stars
      Corn syrup and crushed tomatoes come in bottles and cans, respectively. Use no more time than any other ingredient.

      Reply
  4. Leif says

    Posted on 10/3/16 at 8:27 pm

    Getting ready to start a business in Tampa, FL based on Authentic St. Louis-style pizza. We’ll see. I hope if you read this and you’re here you can find me.

    Reply
  5. Emily says

    Posted on 12/13/16 at 1:42 am

    Delish! I’m a native St. Louisan (in Providence for 24 years and now Boston), and in November I brought back 7 pounds of Provel. Your crust recipe is great! I must confess to having used Trader Joe’s pizza sauce, which still makes for a very easy and delicious reminder of home! My whole family is sold on it. 🙂

    Reply
    • Nicole says

      Posted on 12/13/16 at 2:39 am

      Awesome! So glad you liked it! No judgement here! 😉

      Reply
  6. Marilyn Holt says

    Posted on 2/23/18 at 7:38 pm

    What if I don’t have corn syrup?

    Reply
    • Nicole says

      Posted on 3/5/18 at 8:38 pm

      Use honey!

      Reply
  7. David Savis says

    Posted on 6/17/18 at 2:48 pm

    Being from Chicago I truly enjoy a ”Deep Dish ” pizza like at Gino’s East or Uno’s. Stuffed are great too. But I am a thin crust man and having had an Imos’ pizza in Rolla MO, I tasted St. Louis style and yum yum ….. Thinnest crust ever and the Provel cheese is only mad here and for St. Louis pizzas. This recipe will be perfect.

    Reply
  8. Lauren M Bennett says

    Posted on 1/18/19 at 9:59 pm

    I have tried the crust recipe a few times. It is extremely difficult to get crispy. I use a 550 oven with a stone. What I am going to try tonight is baking the crust first, then adding the toppings so it gets more time to properly crisp. We do light cheese to help crisp up, and it’s very expensive so we can only buy so much when we visit. Plus, I like light cheese on pizza.

    Reply
    • Mike Darrish says

      Posted on 1/3/24 at 8:53 pm

      5 stars
      Preheat an inch thick (not a wimpy 1/4”thick) pizza stone in the center of the oven for an hour at 500 F, roll the crust to nearly the size of the peel, and lightly brush as thin a layer of extra virgin olive oil on the crust before adding the sauce. That prevents a soggy crust. Bake for about five minutes of the stone. I get a crispy crust and the cheese mostly browned and bubbling at the same time.

      Reply
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