When I was a kid we made this thing called "poverty pizza". Toasted white bread covered with pizza sauce and Shredded mozzarella. Pop 4 or 5 of those in the oven until the cheese melts. 😂
I image searched the pan and found one like it on Etsy listed as "Aluminium drilled pierced roasting baking pan for pizza or roast chestnuts. Casserole with handles. Roaster. Kitchen and restaurant decor" Part of the description was this: "In Italy we use this kind of casserole to cook pizza in the oven"
I make what I call 'poor-man's pizza' like this all the time by just using flour tortillas as the base. Make sure to add a liberal amount of olive oil on both sides of the tortilla before baking, then it gets crisp and delicious too.
idk where youre from but here in California I see olive oil at discount stores like Grocery Outlet and GTM all the time. But of course, it's probably the low quality stuff. You'd be surprised at what deals you can find though!
Imo’s is polarizing in St. Louis (I’m a native). Most transplants hate Imo’s and that delicious provel.😊 I’m a lover. Those ropes of provel (the squiggly stuff) are also delicious in a salad of iceberg and black olives, with a thick Italian dressing.
The cracker-style crust is actually a newer thing. It came about about the same time Imo's franchised out and opened up a bazillion stores. The older style was a thinner, but chewier crust, almost like a pasta sheet. In fact, the dough definitely had some semolina in it. Even the Imo's I remember when I was a really little kid had a chewier crust that what most St. Louis pizza has now. Both styles are actually excellent, but I long for the older version.
the older style is closer to what "bar pizza" actually is. imos changed their method to a much higher cooking temperature. now that you mention it happened when they expanded it makes sense that they would have modified it to cook faster. I remember the chewier crust too. but I was too young to really notice the change when it happened
I’m from St Louis and the cracker crust is soooo good! Provel cheese can be an acquired taste but I love it. I’m such a pizza freak. The crust on yours was not as thin as it should be but had a nice crunch. Frank and Helen’s has the best thin cracker crust because it’s wood fired. Yummy!
St. Louisan here. I think you have to be raised on provel to enjoy it. Most out of towners can’t stand the Imo’s pizza with the provel. But I love it! Edit- The shirt describes you perfectly.
Yeah most people know Imos cuz it says authentic St Louis Pizza I've had a few hotels in the gateway where I have had imo's and I had one that was really good and I had one that sucked. That was kind of the introduction to the provel cheese it's definitely an acquired taste for many.
We had an Imo’s up north in Quincy IL briefly and I would have eaten that more often but it was expensive. It may not have sold well for other reasons but I loved it.
Yeah true St. Louis style crust is definitely thinner! There’s no doughy spring to it at all. It’s not necessarily crispy all the way through though, at least while it’s hot. It’s different than just a cracker. As someone from Stl this video was so fun to watch though 😊
2 cups flour 1/2 tsp Salt 2 tbsp olice oil 1 tsp Baking powder 2 tsp light corn syrup Water enough to form dough around 3/4 cup more or less... Roll out thin and place in a greased pan pre bake crust at 425° f for 3 mins then add toppings and continue baking until cheese is melted and toasted. 5-7 mins
I first had Imo's when I was in college in Carbondale, IL. I loved it! It was like a creamy cracker with soft "canned" mushrooms. I'll never forget those textures. So good!
The idea of this reminds me a lot of one of my favourite foods ever: the "Flammkuchen". This is an Alsace/French/southern German delicacy. Basically it is a very very thin, almost flaky crust that gets covered in "saure Sahne" or "Schmand" (I guess the equivalent would be sour cream but it is not exctly the same). The traditional version is then topped with bacon bits and onions, however there are tons of options like a vegetarian one with feta and pepperoni or a sweet one with apples raisins and cinnamon. From what I know this was originally a poor man's meal however it is sooo good!
2:28 My grandma had one she used to hold her veggies as she washed them and she would also put it inside a bigger pan fill it with eggs so they never touched the bottom and make boiled eggs for easter. She used it for so many things.
If you want another quick pizza recipe, I like making scone pizza. It's self raising flour and butter (4:1 by weight, I use 100 grams flour and 25 grams butter), crumb the butter into the flour until there are no lumps and then enough water to bring it together. Even though it's self raising like this, it's much thicker and flakier.
Emmy i love the way you create and explain every food in such anthropological and sociological prospectives and without prejudice in every dish available..... i am from the philippines from central philippine province called Cebu which speak the different langauge from tagalog we call bisaya or cebuano and we also have different type of food or dish cooked in our city and it would be interesting to see you do our native dish such as Tuslob buwa (dip and bubbles) Ngohiong rolls Puso (in indonesian ketupat) hanging steam rice Anyways love your channel
Funny story: Here in Kansas City there’s an IMO’s around the corner from the hospital where I delivered my twin daughters. The pregnancy was high-risk and rocky, and it became a tradition that we would get IMO’s any time an appointment didn’t go as anticipated. The toasted ravioli is unmatched! I’ve compared Provel to whatever is on Celeste pizzas myself, so thank you for that! And the babies will be 8 months old next week. 🥰
Sophia: "You can't pick men and you can't pick pizza!" Sophia walks to the freezer and opens it. Looking at Mama Celeste's pizza, she flicks her fingers under her chin. "Abbondanza".
I have one of those pans, but have never used it. It belonged to my mom and I think she used it as a strainer. I'm gonna get it out and try using it for pizza. Thanks Emmy.😊
The best St.Louis style pizza is definitely from St.Louis pizza and wings on hampton. Get the deluxe and swap the peppers for tomatoes 🤤 It’s the absolute best! Imos was delicious growing up but it’s just not the same anymore 🤧
I have to disagree and say Cecil's is my favorite. But StL pizza and wings on Hampton is my spot! Love their frickin wings. Their food always comes our correct and the staff is so polite.
This really reminds me of my favourite snack: a "tortilla pizza". Basically just a flour tortilla topped like a pizza and baked until crispy :D It's super tasty and a great way to use up left over veggies, cheese and bits of cold cuts haha.
St. Louisan here. All St. Louis style pizzas sold today are descended from the pizza made at Rossino’s, which was located until 2006 a block from where I live and originally known as Melrose Pizzeria. Dating back to the 1940s, Melrose/Rossino’s was St. Louis’ first pizzeria. Melrose first used provolone instead of mozzarella, and later the Parentes started using Provel. Today’s St. Louis style pizza may have Provel, provolone, mozzarella or a mix of mozzarella and Provel, and the crust may or may not be yeasted. Rossino’s pizza was made and served on quarter sheets. Being rectangular, it was natural to slice in squares. With such a thin crust, even round St. Louis style pizza slices are easier to handle as squares…triangular slices sag too much be handled with one hand.
No, our pizza crusts are not crispy like chips. They are just thin and tender, but not chewy like hand-tossed. And I have never seen the crust par baked. I was surprised at the corn syrup and am not sure where that comes from. King Arthur Flour has a recipe based on IMO’s recipe, and it doesn’t include corn syrup.
My favorite "quick pizza" utilizes french bread covered in sesame seeds, sliced. Throw some pizza sauce and your favorite toppings on, depending on the level of crunch I want I either bake it at 400°F on a nonstick pan until the cheese is bubbly or I throw it in my convection oven on a olive oil brushed pan at 425°F for around 5 minutes.
The “quick pizza” using French bread is one that is famous with my kids and now also my mom after baking some for everyone while visiting from my husband a my farm. Also as a treat for my mom who loves hamburger and bacon on her pizzas I brought fresh ground hamburger and freshly made bacon and ground sausage from our farm as she not only love the fact that it’s free meats but also that unlike store stuff they know where it came from, how the livestock was raised and that it hasn’t had any antibiotics and other things in it etc. now it’s rare for her to make pizza from fresh dough and instead sticks to the French bread pizzas for a quick and easy meal lol.
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Being from St. Louis and having eaten St. Louis style pizza since I've had teeth, I can honestly say, your pizza looks better than Imo's. Imo's is a chain, so the quality is very inconsistent. If you or anyone watching comes to St. Louis in search of this pizza, please try places other than Imo's. There are literally hundreds of pizza places in St. Louis that sell this. Thanks for doing this video and liking our strange concoction we have obtained her in St. Louis.
St. Louisan here. I tried this crust and it didn’t do it for me. I could taste the baking powder, so it reminded me of a biscuit, and it was too dry. So I went on a quest to see if I could make a crust that tasted more like I would expect of a local pizza crust…crunchy perimeter and tender, thin, not bready center. See what you think of this variation, which makes one 12” pizza. Maud’s St. Louis Style Pizza Preheat oven to 525°F. Mix dry ingredients and form a well in the center: 1 cup (120 grams) AP flour 1/4 tsp. yeast 1/4 tsp. sugar 1/4 tsp. baking powder 1/4 tsp. salt Stir in wet ingredients to form a soft ball of dough: 6 Tb. (3/8 cup or 88 ml or grams) water 1 Tb. olive oil Lightly oil your bench, turn out the dough, knead 10 times, form into thick square, rectangle, or disk, cover with inverted bowl, and allow to rest ten minutes or until the oven is finished heating up. Oil your sheet or pizza pan, then press the dough out to make a square, rectangle or 12” circle. The crust will be uniformly thin…between 1/16” and 1/8” thick. Top the crust in thin layers, all the way to the edges. No, you don’t have to use Provel. If you want to make your own, see below. Bake for 15 or so minutes, until the edges are golden brown and the center cooked through. The bottom of the crust will be golden. If the center doesn’t release readily from the pan, bake it longer. Slice into squares and enjoy. The edges may be a little bubbly, and should have an audible crunch. The center will be cooked through, and more tender than crisp. The yeast will mask the flavor of the baking powder, but the baking powder will be mostly responsible for leavening. The leavening is minimal, but the crust will chew and taste like very thin bread rather than a saltine. If you try it, please let me know what you think!
Emmy, as a native Saint Louisian, I wanna say thank you. Thank you for being so open-minded on our food. People usually put us through the ringer. *But just wanted to say, Saint Louis is full of pizza places that do a traditional crust too. Also, not all of them do thin crust. Common misconception is that it's all thin and all provel.
You need to come to STL and try IMO’s for real! People either love or hate the provel, but you can actually get Imo’s with mozzarella! In my family we always kinda compare it to matzah pizza that we make for Passover!
I love the idea of a thin crust and no rise dough! I too love frozen pizza. I’ve found it tastes better than some restaurant pizzas! I’ve been waiting for a recipe like yours! Out of curiosity is there a substitute for corn syrup? I rarely ever have a use for it.
I'm sure others have said this: for a crispier, thinner, and even faster pizza, fry an oiled tortilla in a metal pan, then assemble your ingredients on top and grill (US: broil) it.
While Provel is a bit on the tangy side when eaten raw, it loses that tangy flavor and blends amazingly well once melted on a pizza. It does come out slightly different in flavor than mozzarella pizza, but that's the charm of St. Louis pizza. Imos also sells both crusts and Provel cheese at the supermarket under their own brand. This means you can make your own Imos style pizza at home. The crusts are a bit like Boboli crusts in size.
Provel was apparently developed by someone who wanted to create a pizza cheese without the stretchy pull that would stain the collar of businesspeople on lunch. It's meant to bite off instead of string out. It is an acquired taste for many. A lot of people consider STL pizza an abomination, but it is it's own special thing slightly different than standard pizza. I like all kinds of pizza including STL, NY, and pan - it's not all we eat in the area! The crust is _very_ thin and usually is docked in the pan before baking like a cracker with holes in it so it will be crispy. I've heard someone describe it as "pizza nachos" and it's very much appropriate for party finger food.
My favorite fast pizza is slightly heating up a pita until it opens up, cutting a small opening, putting in some tomato sauce, hot sauce, thinly sliced onions/peppers/mushrooms and other veggies, some tuna or grilled chicken, cheese and then buttering the outside and finishing them of in the pan on a higher heat.
Emmy you should do a video on rose hips! This is right about peak season for buying fresh ones. They have a lot of health videos about them but no real videos from a culinary perspective. Love your channel!
Well look at that honey you're a 2.87 million subscribers Almost 3 million Emmy 🤠💐 This is a good video it is definitely an acquired taste for provel that is for sure. Happy holidays think there'll be snow out there in Rhode Island at Christmas? God knows Buffalo got hammered for Thanksgiving LOL
The problem with watching videos involving pizza at 4am is, I really want pizza now, and haven't got any in the freezer, nor can I get one delivered, and my stomach is growling....... :S
I LOVE thin crust pizza, I am definitely going to try this one. I have everything I need and what I don't have I can substitute other things. I enjoy watching you cook. :)
This is real pizza. As they sell lots of other pizza in St. Louis, the answer is we enjoy different varieties. We aren't as bull-headed as New Yorkers 😉 Many restaurants sell all different kinds.
Hi Emmy! Your pan looks like a paellera, or simply a paella - the pan used to cook a paella in València, Spain. But the ones we use here are shallower, maybe 2-3 cm tall, and tbat seems to be much deeper. So maybe it has a different use...
Definitely not. This was made to sift things, though it makes a great pizza pan. To be fair, I’ve seen carbon steel paelleras with small dimples, so if you weren’t aware of metal differences using a small screen, I could definitely see that comparison. It really is likely it was based on a paellera, based on the shape.
America’s Test Kitchen has a St. Louis style pizza recipe that they suggest Monterey Jack (I think) with a little liquid smoke added as a Provel substitute.
When I was a kid my mother made a thick pizza sauce from tomato paste and butter that was kept in fridge. We made English Muffin Pizza on our own, smear of sauce and sprinkle of shredded cheese then toast.
I'll stick with yeast type as there are a serious difference between yeast and non yeast. I will just use the pour type method if I wanted something quick.
I was born in St. Louis and my mom's family still lives there! My family moved when I was a baby so I don't really have any memories of eating Imo's growing up, but it's my dad's favorite and he never misses a chance to get some when we visit! The stringy variety of provel is called roped provel, and I remember getting excited when I found it exactly once in a local Walmart where I live now and then never seeing it again. I once made a pretty solid St. Louis style pizza from a Cook's Country recipe, and I remember it involved cooking the pizza on parchment paper placed on an upturned baking sheet that was preheated in the oven to help get that crisp texture.
Hey Emmy. That pizza 🍕 looks good. But I wouldn't put all that on my pizza. I love pepperoni pizza 🍕 or plain. I would love to make pizza one night. God Bless you and I hope you had a wonderful Thanksgiving with your family. Love your video. Mari'a. 👍👍👍👍👍🤗🤗🤗🤗🤗🤗❤️❤️❤️❤️❤️🦃🦃🦃🦃🦃🦃🦃🦃🦃🦃
My daughters and I used to make pizza using a baking soda biscuit crust back in the 80's after our eldest took home ec in grade 5. We loved how quick we could make pizza. Thanks for jogging that memory and I am going to do it again when they visit.
Your pan looks like the top of a couscousier, a pan/pot set used for steaming non-instant couscous over simmering broth. My mom bought one in Morocco in the early 80s, and yours looks very similar to the top steamer pan of hers.
I'm not a lover of thin crispy pizza. So while this is a great idea, I don't think I would ever do it knowing how to make my own crust easily. Great video though, fun to watch you.
Between the provel and that Jamaican cheese-in-a-can I have to imagine your family had the craziest macaroni and cheese side dish ever for Thanksgiving.
