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Aug 7, 2008 08:26 AM

Best Pizza in St. Louis – WITHIN Parameters

Okay, I realize this discussion’s been had elsewhere (in different forms) and that it always opens up a can of worms (or bag of vermicelli), but we were disheartened…how about miseried?...crust-fallen? hear Pizzeria della Piazza in St. Louis has closed.

It was our favorite.

So, I’m going to ask the typical question, but with a few modifiers.

Where is the BEST pizza in St. Louis…




The paternal side of my family’s been in St. Louis since before it was part of the United States. Nothing, however, has compelled any of us to like provel. So that discussion will have to be had in regard to someone else’s question(s).

I’m very into basics…a thin crust, Italian sausage, with extra cheese…and I mean mozzarella. No cheese that breaks when you bite it, no cheese that makes me think there was an overstock on Velveeta. A hint of, say, fennel in the sausage or sauce or both.

I’m fine with mom-and-pop style or even slightly more (dare I say it?) upscale…if $$ instead of $ can be considered upscale. It can be cooked by Italians, Italian-Americans, or just anybody who knows how to make a pizza, period.

We love The Hill…we love toasted ravioli (I think I still have some in the freezer)…on occasion, I’m even willing to experiment with something offbeat, like a feta topping…we HATE PROVEL.

Thanks for your time, consideration, and “reviews.” I plan to post this on a couple of different boards and see what I can garner.

We’re looking for a new home-away-from-home, pizza style!

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  1. A good candidate for thin crust no-provel pizza stardom is found at Pi on Delmar. If you wanted non-thin crust pizza you could go to La Pizza.

    1 Reply
    1. re: alan

      A solid, reliable pie can also be had at Pizza-a-Go-Go on Ivanhoe in South City. They have been swimming upstream against Provel for many, many, years (they only use mozarella). I always admired them for sticking to their guns.

    2. Gianino's on S. Lindbergh at Watson Rd....the best.

      1. Other than the crust, sauce, and cheese St. Louis style pizza's not bad.

        I really want to try Pi and Katie's. In the meantime, La Pizza is excellent, Napoli Pizza in St. Peter's is very good, and Racanelli's, while they used to better, is still pretty good. For slightly more upscale Dewey's is very good. It's a small chain out of Ohio, and they've got good beer!

        I also really like Il Vicino (sp?) in Clayton. Wood burning oven.

        2 Replies
        1. re: Richard 16

          I think Il Vicino is a chain, a small chain, but a chain nonetheless.

          I used to love Racanelli's. The U City Loop version has been the best out of all the rest.

          What ever happened to Blackthorn?

          1. re: Phaedrus

            Blackthorn, by all accounts, is deep dish pizza. Dewey's which makes an excellent pie, does not make the kind of thin crust pizza for which OP pines. Il Vicino is a chain, but does make good pizza--again not the crisp, thin crust kind sought by OP.

        2. I *hope* this doesn't count as a chain but we had Dewey's last night for the first time and it was the BEST pizza I have ever had in my life. I also love La Pizza and Pizza-a-Go-Go but man, Dewey's was exceptional.

          1 Reply
          1. re: TwoPointers

            Dewey's - so what if it's a chain - still the best.

          2. I think the St. Louis style "Special" at Ami's on Manchester is quite good. Ask that they use only mozz. Eat it there. Thin crust pizzas don't travel well.