St. Louis brehs, please explain your pizza

dj-method-x

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The crust/shape is completely fine. That's just tavern style pizza.

What brehs gotta explain to me is the use of provel. shyt looks like swiss/provolone Velveeta to me.

The provel is what makes it great. Melts perfectly with the sauce and is just a mind blowing new experience to the pizza eating process

:banderas:
 

Buddy

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I had St. Louis pizza before.

Basically a cracker with pizza sauce and toppings on top.
I lived in St. Louis for 17 years. This is true but there's still something different in the taste. I think parmesan cheese instead of mozzarella if I remember right.
 

UberEatsDriver

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Brooklyn keeps on taking it.

boriquaking

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New York isn't the superior pizza. That belongs to Chicago, and no I'm not talking about the deep dish that non Chicagoans always post. :unimpressed:

St. Louis Pizza don't look bad, that thin crispy crust always slap over flimsy cardboard crust
Way to admit that you enjoy the company of men..
 

boriquaking

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