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Arthur
Jun 5, 2011 11:21 AM
What I'm about to say is very un-chowish, but Domino's thin crust pizzas are similar in style to what has been described here. No provel cheese (duh), but they do have a saltine-like cracker crust, and the round pies are inexplicably cut into square slices.
Needless to say, they are dreadful.
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No St. Louis-style pizza out here -- no toasted ravioli either.
I used to bring some back from my trips back home by freezing it, then placing the square pieces front-to-front. Four pieces made a nice cube which I would wrap and put in my luggage. I love St. Louis pizza, but as a reading of posts on the Great Plains board will show over the years, it seems to be only a local favorite. I think about a decade ago a place in the Valley tried to promote it, but they came and went pretty fast.
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Mr Taster
Jun 4, 2011 12:00 PM
Provel (which is, in essence, an "italian-flavored" Velveeta) is only manufactured for the comparatively small section of the country that eats St. Louis style pizza and that very specific style of regional Italian Americana-- provel pizza and deep fried ravioli.
The reason many Midwesterners like it is for the same reason many others don't-- because it's a processed cheese food, it melts smoothly and evenly. And when nemotode describes "super-thin", don't think Vito's- St. Louis pizza is is all crunch and no chew, like a saltine. I've never come across the stuff outside of MO.
Mr Taster
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