Imo's Pizza
 

Seriously?
You St. Louis folks call THIS pizza???? Really???

We had some catered in at work today. Tastes like a saltine cracker with ragu and string cheese. Provel cheese, not mozzarella?

Last time I had Imo's was about 20 years ago. I was seriously wasted in downtown St. Louis and me and the group I was with sent out for pizza and beer at 3am. Delivery guy shows up with an Imo's Pizza and a six pack of warm Lemp Beer. Worst 4th meal evah.

So what's the fascination with this stuff? Please explain it to me.

Minsky's, Fun House, Old Shawnee Pizza I can deal with. This stuff.... hard to even call it pizza.

Fun House kicks ass. Don't live close enough anymore though. Bummer

When I eat it, I get mine with provolone instead of provel. Also, Waldo Pizza does a better St. Louis style than Imo's, imo.

Much like Chicago deep-dish (which is more like breaded lasagna than pizze), if you get over your idea of what pizza should taste like - you might like it. I love Imo's when I'm back in KC. But I doubt it would be a regular thing if I lived there.

Never understood it either when I lived there.

I know the Imo's by me didn't last long. There are much better options.

Your mistake is getting the pizza. Their house salad with ranch and toasted ravioli is ****ing amazing.

Pizza Hut / obligatory CP sarcasm.

Chicago style is a pizza made backwards/upside down with more dough than a regular pizza. It's OK once in a while.

Italian pizza is more like hard bread with stuff on it.


America pizza is more 'pie'

Bada ****ing bing.

Pi>>>>>>Imo's. Imo's is great if you want pizza + salad without paying too much.

The only thing that was halfway decent was a BBQ chicken pizza. It has chicken and onions and a BBQ sauce - tasted like Sweet Baby Rays. It was passable, but nothing beyond passable. Also seems like it gets cold quicker than regular pizza.

Provel cheese is the worst.

I think you're describing foccacia, which is awesome. The dough is completely cooked and then cheese, basil, etc. is added while hot. In fact, some sea salt and olive oil rounds out a really good foccacia.

Italian pizza is much like we make here.

I had Pi when I was down there last month. I can't say I was overly impressed with that, either.