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St. Louis-style pizza is a distinct style of pizza popular in St. Louis, Missouri, and surrounding areas. The definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of large wedge shaped slices. Provel is a trademark for three cheeses fused to form one (provolone, Swiss, and white Cheddar), used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza.[1][2][3] Provel cheese was developed by the St. Louis firm Costa Grocery in the 1950s and is made in Wisconsin primarily for the St. Louis market. The cheese is not widely available outside the St. Louis-area.[4]
The super-thin, cracker-like round crust is made without yeast, as opposed to a deep dish Chicago-style pizza or the thin but leavened New York-style pizza. The crust of a St. Louis pizza is somewhat crisp and cannot be folded easily so the pizza is typically cut into three- or four-inch squares[1][5] or rectangles instead of the pie-like wedges typical of many pizza styles. Some local restaurants make their pizzas rectangular rather than round. St. Louis style pizza is unique even when compared to the Chicago-style thin crust pizza in that it is also cut into squares and is referred to as "party cut".
It is often salty and seasoned with more oregano than other pizza types. Despite its thin crust, it can be layered deeply with many different toppings. Some of the sauces used have a sweetness to them which is likely the influence of the Sicilian immigrants who came to the city in the first half of the 20th century. Sometimes a St. Louis-style pizzeria will keep their pizza sauce simmering continuously to concentrate and develop the sweet and savory tomato flavors. The Provel cheese gives the pizza a sharp, tangy flavor.