Imo's Pizza

07/13/2008 Posted by konabean7

(A.) Garbage (B.) Triscuits and Ketchup (C.) Curds and Cardboard (D.) All of the above Correct Answer: D Gross.

Pros: Triscuits are healthy...without ketchup and unmelty cheese

Cons: Tastes like garbage

02/11/2008 Posted by islasunflower

Imo's is a long standing tradition in St. Louis. While there are many disputes about crust, Imo's is about the only pizza left that uses the real sausage w/anise in it. No fillers or preformed meat there. What is disgusting is that people form New York who write their reviews spell disgusting disscusting...get outta here!

01/21/2008 Posted by lindzei

This is a St. Louis favorite. I LOVE IT! If it were so gross their wouldn't be one every 3 miles every were in the city and counties. The crust is good, not dry or cardboard like. I like thin crust because you can taste the toppings more and I'm all about the toppings. The cheese is amazing and the seasoning is phenomenal. Not to mention the people that work their are always so friendly. It's wonderful. I think I'll get it for lunch.

Pros: Toppings, crust, CHEESE, and all over flavor

Cons: It's a little expensive

01/20/2008 Posted by moehowardisgod

We used to have an Imo's Pizza in Springfield, IL.....needless to say, it didn't last long. Why?! Because it wasn't very good at all. Personally speaking, it wasn't the WORST pizza I ever had, but it was certainly far from the best. That cheese they put on it was terrible (provel?! wtf is that?!?!). Almost tasted like somebody threw up on a pizza. I'll give it some credit though...at least it had flavor! LOL, it wasn't bland at all.

10/06/2007 Posted by geewhiz

Provel is just wrong and it doesn't belong anywhere near a pizza crust. I had no idea of it's existence until we moved here a few years ago and were jonesing for a pizza. So innocently I took a bite and the alarm bells of upset and disappointment rang through my skull. Confused and unhappy, I walked up to the counter person and inquired as to what kind of cheese was on my pizza. He replied, "Provel". I'm like, "whazza Provel?" Because we bought it, I ate it and as a result, Imo's taught me everything that I needed to know. I shudder in the grocery now when I walk past the deli section. Big blogs of white extruded cheese (reminds me of brains) wrapped in plastic...brrrr.... I've eaten pizza all over this country. I've eaten it in Italy. I can honestly say that this is the worst pizza that I've ever eaten. Ever. And I'd basically rather starve than eat that cheese in any form. I have no problem with the locals enjoying it. Eat up, Saint Louis! But this is never going to fly elsewhere (hint to those dreaming of franchises on the west coast). I say that with all sincere seriousness. We all have foods that we grew up with that bring back fond memories and good times with friends. Foods that other people don't understand. Please know that this pizza fits the bill for native St Louisians who love IMOs. It's your thing. It's your culture. It's your little piece of happy. But if you're not from 'here', it's just not right.

Pros: Nice people, as usual for STL

Cons: The pizza

09/22/2007 Posted by dancemom1

The square beyond compare. I think Imos ruined all other pizzas for me. The thin crust give lets the toppings explode with all of their flavor. And,, of course, the cheese is addictive. If I moved I think I would have to have it shipped in to whereever I was. I don't understand why they experiment with thicker crusts or other menue items. Why fill up on that when you've got the gourmet dish right in front of you. And it's just as good in the morning for breakfast. Perfect to eat in the car as your dodging through traffic. All in all, just a true St. Louis classic.

Pros: Cheese and toppings.

Cons: Would be nice to have more Imos resteraunts to eat in.

04/29/2007 Posted by limex

I grew up in South City, and have ate this pizza all throughout my life, I no longer live in St louis, but make multiple trips all year to go eat here, and also have it fed-ex'd at least once a month. Ive tried all sorts of pizza and traveled through many states and have one conclusion for you. This is absolutely the best pizza i have ever had.. Do not go in there and think this is going to taste like dominoes or out of the brick oven in boston or new york.. This is St Louis style pizza, and it is nothing like you have ever tried before. I recommend it to anyone and everyone. Give it a shot, and i really recommend the locations in the City.. i.e Forest Park or South Delor. Some of the newer Franchises havent mastered it the same as the older ones. To make this short, it is the best pizza i have ever had.

Pros: The best flavor and pizza.

Cons: its slightly expensive, looking around 20-30$ for 3-4 people.

03/06/2007 Posted by davidawg

Only someone born and raised in ST Louis could stomach IMO's. I grew up in NY but I've lived all over the country and eaten many types and flavors of pizza. IMO's is just plain disscusting. I wouldn't even call it pizza!!.. it's like something your parents would make you as a kid because they couldn't afford to by real pizza..

Pros: cheap

Cons: Crust, Cheese, Sauce

01/28/2007 Posted by decoy1

An Imo's pizza... - Crust: no yeast or sugar used, baking powder and dark corn syrup instead. It is often referred to as a 'cracker' crust but it is NOT crunchy or dry. It's probably called that due to the look of it rather than the taste or texture. If you picture a 'New York' style thin crust you picture people using two hands or even holding the slice above their head and lowering it into their mouths. 'Saint Louis' style stays put. If you hold slice from the middle of the pizza it will droop a bit but you can handle it with one hand. - Sauce: traditional pizza sauce w/ Thyme, Oregano, and Basil but with approx 1 tablespoon cane sugar added per 24 ounces of sauce. - Cheese: 'Provel', NOT Provelone. It is a local cheese but you can make your own by combining I cup White Cheddar, half cup Swiss, half cup Provelone (all shredded) and 1 teaspoon 'Liquid Smoke' flavoring. Toss off and on incorporate flavors over an hour or so and let the cheese reach room temp. (the liquid smoke will artificially give the cheese that 'bite' flavor that naturally comes by aging the cheese, it's not used in authentic Provel) People not in the STL area who are curious could look in their local supermarkets for a 'Maria & Sons' or 'Mama Lucia's' brand frozen pizza. They are based in STL but I think they sell nationwide? They come wrapped in clear plastic with a paper label on the inside, not in a box. That will give you a good idea of the type of crust, cheese, sauce used at Imo's, not so much the toppings. Certainly not as good but a decent representaion

Pros: Great pizza, just not what is thought of as traditional pizza

Cons: Because of the thin crust it doesn't stay hot very long

01/16/2007 Posted by chirochef

Other than the crust, the sauce, and the cheese it's not bad. OK -- the toppings are not very good either. The crust -- which St. Louisans call "thin" but is nothing like neapolitan thin crust (the original type and still the best) -- is basically like stale matzoh. The sauce is boiled for about a month an a half, has too many dried herbs and sugar -- is horrific. The "cheese" -- well, there's a reason why no one outside St. Louis ever eats provel. Gluey, cloying -- blech. It's like someone really wanted pizza but lacked the ingredients. I teach at a local college and can tell who is a native simply by asking if they like Imo's. I warn the non-natives.

Pros: It's better than a poke in the eye -- barely. Salads not bad.

Cons: The "pizza"

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