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May 1, 2009 10:40 AM

Imo's-STL-Delivers NATIONWIDE!

I've been gone from the STL area since 1983, having my last Imo's about 1980 or so. I've lived in The Twin Cities area basically since, but for a short stint in Ft. Worth/San Antonio for about 2.5 years.

I've been very open minded and tried many pizzas in TX and here, lots here, and I just can't find anything that comes close to Imo's. Nothing I have found even comes close and I have become one of those folks that say, "Ah, I don't like pizza."

Imagine my DELIGHT when I found out today Imo's delivers all over the country! I'm currently out of a job, but as soon as I get one I'm ordering a large cheese Imo's with xtra cheese and anchovies. And when it gets here I'm baking it and eating the entire thing MYSELF!

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  1. 26 years and you can't get the taste of Imo's out of your mouth. It's probably because that junk they call cheese is still stuck to your teeth. Take time and check out real pizza in St. Paul.

    12 Replies
    1. re: sevendaysally

      One of the things the Imo's nay-sayers often forget is that it's possible to like Imo's and like other pizzas, too. It's like barbecue - I personally think the hog was created to be barbecued, but that doesn't mean I won't eat brisket or chicken. There really is something about Imo's that makes many, many people who've left the area crave it when they return. (I can think of three of them VERY CLOSELY related to me....)

      1. re: sevendaysally

        mmm that junk they call cheese...

        I was on business once in KC (they've expanded there) and phoned an order and went to the room and snarfed down one all by myself.

        it is weird. no argument from me, and I've only been able to approximate it once or twice (bit of Velveeta helps) and I gave up on converting others years ago.

        it's not easily explained, it may be a sickness. I don't care. given a choice 75% of the time time I'll pick a NYC slice, but every now and then.

        just checked the site - kinda pricy, I can get close enough with twisted sensibility for homemade.

        1. re: hill food

          I will agree with you 100%, Hill. Very pricey to get an Imo's fix here in STP, but I'm going to. And I can't wait! LOL! I can still see the grease spotted paper wrapper - ripped open on the top in the shape of a star with the paper ungracefully pulled back - hugging that wonderful 'pie' of lushesness. Seriously, makes me weepy. I thought I'd lost Imo's forever.

          Thanks for the link, by the way. I'm very bad about not including them.

          I'm not trying to convert anyone, and I - myself - don't want to be converted to something other than Imo's. I posted the info in case any Ex Pats, and/or STL visitors that had tried Imo's, had a Jones for "that junk they call cheese."

          Say, just how did you make your homemade Imo's knockoff? I'd be willing to try it.

          1. re: green56

            Imo's delivers to my home in Kansas - hot. They have a location in Overland Park. I am a thin crust pizza fan. I think that crust should just be a platform to hold the toppings and love the cheese and meats that Imo's uses.

            They have a lunch buffet which I only visit once a month or so. I eat too much.

            I've never tried an Imo's in STL.

            1. re: KansasTravel

              "I think that crust should just be a platform to hold the toppings..."

              Which has been my way of looking at pizza all my life. I've never been a big dough or bread eater and probably why I don't care for the majority of pizzas I've run across.

              "Thin crust" in STP is still too think for my liking.

              1. re: green56

                As a huge Cardinals fan, I make the trip from Memphis to St. Louis almost every year...sometimes twice a year. I've been an Imo's lover since eating it for the first time about 20 years ago. No trip to STL is now complete without at least one visit to Imo's. Many times we'll stop by on the way out of town on Sunday and eat it in the car on the way back down I-55.

                A sure way to get on my bad side is to let me know that you went to STL and didn't get a pizza for me on the way back home.

              2. re: KansasTravel

                KT: what I had in KC was very true to the mothersource.

              3. re: green56

                I punch down the dough twice (or more), and roll out with a pin to get that extra flatness. for the cheese I mix mozzarella, provolone and velveeta to taste. the sauce leans towards the sweet and bland side.

                  1. re: hill food

                    OMG! That's right! I totally forgot that! The under the cheese deally-o! That's how Imo's gets their cheesey taste but you still taste the toppings.

                    Thank you SO MUCH, hill! Will like Chef-Boy-O'Dee (sp) dough work?

                    1. re: hill food

                      Talk about a brick-bat. I'm smacking myself in the forehead due to the lightbulb that went off. No wonder I've always looked twice at 'regular' pizzas - their toppings are on top with a scant amount of cheese on top of that.

                      The cheese has to completely cover the toppings. The cheese IS the topping.

                      Now I know not to get a double cheese from Imo's. I always get double cheeses these days, trying to in some way approximate an Imo's pizza, and I'm never happy.

                      It's because they just don't know!

                      Oh! Thanks SO MUCH for the memory jog!

                      1. re: green56

                        heh, never tried Chef B's, I use the Joy of Cooking recipe for pizza dough.

            2. They've been doing this for quite some time. It really works well, though, I'll say. The biggest downside is that the cheese (unless they've changed something) comes in 5 lb blocks. I do this every year for a MO day out in the DC area - inviting many others to have Imo's, Murray's style blue chips cheese bread, CJ's wings, Krunchers chips, Boulevard beer if I can get it; etc.

              6 Replies
              1. re: Dennis S

                Shnucks sells shredded Provel cheese....the same cheese Imo's uses.

                1. re: Ross B

                  And I found last week (when I was in MO) that Schnucks even has the Imo's branded shredded provel. I have two bags left in my fridge back in DC!

                  1. re: Dennis S

                    heh, it is a sickness and one I do not try to justify or foist.

                    did you have trouble with TSA or did you check bags?

                    1. re: hill food

                      I actually drove this time - I really like that drive AND I get to bring back lots of goodies. This time also brought back Krunchers (a few varieties) and two types of Boulevard (Single Wide and Pale Ale).

                      1. re: Dennis S

                        The other find was Garlic Colby - divine - from Morning Land Dairy in Mountain View, MO. GREAT stuff!!!!

                        1. re: Dennis S

                          it's nice that more places in that part of the country are embracing small production. my folks up near Rolla are in agricultural retirement and don't understand the quality of what they produce - I've tempted vegetarians back to beef - not by plan (too much respect for the decisions of others) just chance, they smelled the option and leapt. my god a neighbor's venison sausage would bring high dollar back East (though of course he poaches).

              2. Oh, and I worked at Imo's for a few years in Columbia. There are very few people who are middle of the road with Imo's. The majority of folks either LOVE it or HATE it. I did witness one couple drive back in their delivered pizza asking for a refund b/c they just didn't like it.

                3 Replies
                1. re: Dennis S

                  ha! classic (the return that is) what, no toasted ravioli at your MO day? now that is an easy conversion.

                  1. re: hill food

                    Oh yeah - I do make those as best I can.

                  2. re: Dennis S

                    I can understand the love/hate liking. I guess it's what you're used to and grow up with. I didn't grow up with Imo's, finding it in my early 20's. But once I had an Imo's, just nothing else was good enuff.

                    I guess I can say I grew up on Shakey's, which was in the smallish IL town that I grew up in. I was never a pizza lover, being able to leave it more than I could take it. Until I had an Imo's.

                    All to taste and what one likes/dislikes. Me? Imo's is my pizza of my dreams.

                  3. I know this is an old post but we ordered Imos to be shipped and I am saddened to say its not the same pizza you get from one of their stores. Its close but not an Imos Pizza. It has the Provel cheese and maybe the same sauce but thats where the similarities stop. We ordered Bacon Pizza and instead of the strips of bacon that you get when you order from an Imos, this pizza was covered in overly salty bacon bits. Imos is using a company called Pizza Nationwide for all of their items for shipping and its just not the same product. Not sure how they can label it an Imos Pizza.

                    2 Replies
                    1. re: Suzie

                      Suzy, my beloved niece is pregnant in California and craving Imo's pizza. I considered it but was absolutely horrified by the cost of shipping. I'm glad you reported back, now I don't feel quite so bad about cheap-ing out on being a good auntie. I'm wondering if I could freeze a Roma crust and a hunk of provel and send it fast-mail...of course, if she didn't get home til late she might find a nasty mess in her mailbox.

                      1. re: tonifi

                        true - even Schnuck's carries provel...

                        I doubt it would go bad all that soon, I mean consider what it is from the start.