The Big Apple would be proud! Eureka and Wildwood residents now can indulge on the very best New York Style Pizza with a brand NEW Racanelli’s Pizzeria opening in Eureka with delivery to Wildwood as well! 🍕❤️😋#lightupmyindustry
Here we go 2nd review for my account! I am at Pieology in Creve Coeur/St. Louis, Missouri. This is my first time there so as all first reviews go, cheese only. So for their deal they have a olive oil sauce to cover the crust or the garlic herb oil that I chose :) So for my topping/cheese I went with mozzarella and Parmesan...of course extra mozzarella!! This here is their 11” pizza. They offer an 8” but why bother?!? So my first bite initial review is a 7.2 out of 10 🍕 They oil covered crust was a bit much in my opinion but I enjoyed it overall. The cheese was great and the sauce was flavorful and not too intense. I would highly recommend trying this establishment and letting us know what you think! #pizza#pizzaforlife#pizzafordays#pizza 🍕 #pizzareviewsaturday#cheesepizza#pieology#mozzarella#extracheese#stlpizza#pizzaislife#pizzaishappiness#drpizzaisin#cheesecheesecheese @kmphil17
Thanks for stopping by @heavymetalicecreamstl! #Repost
We were invited to tour an amazing @STL local food staple today @dogtownpizza. Rick and Meridith were super nice to show us around the top secret facility that produces THE most delicious hometown, local, frozen pizza. Thanks for giving us a rare look inside the process and sitting down face to face to give us some incredibly insightful advice on starting our own food business journey! @heavymetalicecreamstl will forever rep DTP for your kindness.
This is my first pizza review for this account! I love pizza and this is more of a journal for myself but all other pizza lovers are welcome to follow! This is a 10” deep dish pizza from Balducci’s in Maryland Heights, St. Louis, Missouri. 🍕First bite rating is 6.5 🍕 out of 10 🍕. I ordered the cheese. The tomato is very flavorful and delicious. I very much enjoyed the tomatoes the cheese was lacking. I asked for extra and didn’t getting it or it wasn’t much more. The crust was an ideal deep dish pan flavor. Overall I recommend trying this pie and posting your own review #stlpizza#balduccis#deepdishpizza #🍕 #pizza#extracheese#pizzaislife @kmphil17
Love it or hate it there is no denying that PROVEL is the cheese of Saint Louis. Here is a little history on the pizza cheese of the Lou.
Provel /proʊˈvɛl/ is a white processed cheese particularly popular in St. Louis cuisine, that is a combination of cheddar, Swiss, and provolone cheeses. Provel has a low melting point, and therefore has a gooey and almost buttery texture at room temperature. It is the traditional topping for St. Louis-style pizza. It is also often used in the preparation of cheese soup and served on salads, chicken, and the Gerber sandwich. Some restaurants use Provel for their pasta dishes with white sauce instead of the customary fresh Italian cheese and cream.
Although popular in the St. Louis area, Provel is rarely used elsewhere. Even in St. Louis, some servers go so far as to wear T-shirts with the universal red circle-with-a-slash over the word "Provel." According to former St. Louis Post-Dispatch food critic Joe Bonwich, Provel was invented specifically for St. Louis-style pizza more than a half-century ago by the downtown firm Costa Grocery (now Roma Grocery on the Hill, a primarily Italian St. Louis neighborhood), in collaboration with the Hoffman Dairy Company of Wisconsin (now part of Kraft Foods). Bonwich states that Provel was developed to meet perceived demand for a pizza cheese with a "clean bite": one that melts well but breaks off nicely when the diner bites down. Neither of Bonwich's sources at Kraft and Roma had a definitive answer for the origin of the name, although one popular theory is that it is a portmanteau of the words provolone and mozzarella, two of the cheeses for which it is substituted. Another rumored name origin is that "Provel" comes from the name provolone, removing the "-one" as it is made up of more than one type of cheese.
As a processed cheese, Provel is subject to FDA guidelines on labeling cheese.
The trademark on the Provel name, first used in 1947, is currently held by the Churny Company, Inc. of Glenview, Illinois. Churny is now a wholly owned subsidiary of Kraft Foods.
#provel#cheese#provelcheese#pizza#stlpizza#imospizza @cecilwhittakersig @imospizzastl @stlpizzalovers
Great food and conversation with the restaurant’s patriarch and mama, Segundo and Genevieve Carretero. What a journey their life has been! Could’ve talked to them for days. #stlfood#stlpizza#stlpizzaquest