St. Louis-style pizza is a distinct style of pizza popular in St. Louis, Missouri and its surrounding areas. It is known as one of the most delectable pizza styles ever created.
The most notable characteristic of St. Louis-style pizza is the distinctively St. Louisan provel cheese used instead of (or, rarely, in addition to) the mozzarella common to other styles of pizza.
The pizza has a thin, round crust, as opposed to Chicago-style pizza or New York-style pizza. The crust of a St. Louis pizza is somewhat crisp and cannot be folded easily and is typically cut into three- or four-inch squares instead of the pie-like wedges typical of many pizza styles. Some local restaurants make their pizzas rectangular rather than round. 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. Sauces tend to have a sweetness to them, some more noticeably than others.
The three largest St. Louis-style Pizza chains are Imo's Pizza, Cecil Whittaker's Pizzeria, and Fortel's Pizza Den.
The most notable characteristic of St. Louis-style pizza is the distinctively St. Louisan provel cheese used instead of (or, rarely, in addition to) the mozzarella common to other styles of pizza.
The pizza has a thin, round crust, as opposed to Chicago-style pizza or New York-style pizza. The crust of a St. Louis pizza is somewhat crisp and cannot be folded easily and is typically cut into three- or four-inch squares instead of the pie-like wedges typical of many pizza styles. Some local restaurants make their pizzas rectangular rather than round. 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. Sauces tend to have a sweetness to them, some more noticeably than others.
The three largest St. Louis-style Pizza chains are Imo's Pizza, Cecil Whittaker's Pizzeria, and Fortel's Pizza Den.
by Urban Elitist July 27, 2006
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Dude: she told me to give her a spanish pizza so i loaded her ass with pepproni
Dude 2: holy shit i wish i could give her a spanish pizza
Dude 2: holy shit i wish i could give her a spanish pizza
by Pizza_Dono April 3, 2017
Get the spanish pizza mug.When instead of ordering a pizza and paying for it, you call back and complain about your "previous experience", all in the hopes of having them send you out a replacement/refund pizza. This should be done sparingly, otherwise if done frequently use different numbers or order at gullible places such as Pizza Hut.
Tim: Wanna throw down on a pizza?
Mikey: *sighs* I guess I got five on it.
Doug: Fuck it lets scam a pizza.
Tim: Why not it's been a couple days.
Mikey: *sighs* I guess I got five on it.
Doug: Fuck it lets scam a pizza.
Tim: Why not it's been a couple days.
by Mike Schrampfey December 5, 2012
Get the Scam a Pizza mug.Sometimes called deep-dish or pan pizza, an excellent type of pizza originating in Chicago in the early 1940s. Now often misdescribed as "thick crust", the pizza generally has a thin or medium crust made of flour and cornmeal, upon which is laid a thick layer of cheese, with tomato sauce or crushed tomatoes on top. It is available all over the world, although the authenticity is questionable outside of Chicago.
Interestingly, many prominent Chicagoland pizzerias serve only thin pizza (i.e. not Chicago-style) which is also very popular if not moreso among Chicagoans. Some area pizza parlors offer both styles, apparently to cater to out-of-town rubes who want to try Chicago-style.
Interestingly, many prominent Chicagoland pizzerias serve only thin pizza (i.e. not Chicago-style) which is also very popular if not moreso among Chicagoans. Some area pizza parlors offer both styles, apparently to cater to out-of-town rubes who want to try Chicago-style.
"I ate a Chicago-style pizza in London and my anus hasn't been right since."
"My grandfather ate Chicago-style pizza at Pizzeria Uno in 1945. He is dead now."
"My grandfather ate Chicago-style pizza at Pizzeria Uno in 1945. He is dead now."
by Joe Bone April 17, 2005
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