Imo’s Pizza

I have never waited so long for a pizza! ! I ordered my pizza at 2:19pm and did not receive it until 3:45pm. When i did finally receive my food after almost giving up it looked like it was carelessly thrown together and it was all cold! ! I will not be ordering from this location EVER again! !

The square beyond compare!
Sometimes you just have a craving for Imo’s and ever since they added this location to South County, its been a great addition.
They always have a deal going. They have a great staff who is friendly and ready to help.
Their menu has a lot of variety on it, not just pizza.
They have great deals during their lunch hours.
Happy eating St. Louis style!

Being from the Northeast, I am not totally sold on St. Louis style pizza. The super thin crust? The provel cheese? Cutting the pizza into squares? I’m not sure if this is my type of pizza.
We went whole hog on this trip since it was my first time having St. Louis style pizza. We ordered the cheesey garlic bread to start. This stuff is wonderful. Buttery and cheesey. Its certainly not health food but it is delicious!
Next we tried fried provel balls, a new feature on the menu. This is when I first came to realize that provel is indeed, not real cheese, but processed cheese. It doesn’t have the same gooey, creamy consistency of mozzarella and is instead more salty and liquidy (not a word, I realize) when it melts. I think I prefer the creamy consistency of mozzarella.
For the main event we went with a deluxe pizza which included sausage, mushroom, onion, green pepper, bacon and cheese. With St. Louis Pizza, the crust is so thin, and they put the sauce and toppings on every inch of the pie, so there is no real crust. Granted, the crust is not usually my favorite part of the pizza, but I feel like it is an integral part, and that is just missing here.
What surprised me most was the cheese. It gave a whole different feeling to the pizza. It was somewhat saltier and you didn’t have that experience of the gooey, stringy cheese that you do with mozzarella. It was an interesting experience.
Another thing about cutting the pizza into small, square slices. It is hard to keep up with how much you have had to eat! I know my sweet spot is two slices, maybe three if I am starving, for regular pizza. I feel like I plowed through way more of this pizza because I had no idea how to quantify how much I was eating. Maybe folks in St. Louis that grew up with this stuff know they can eat 15 squares of an Imo’s pizza and call it a day.
All and all, this was worthwhile experience, and something I would do again if I was in St. Louis, especially since now that I have tried it, I will be able to manage my expectations for future visits.

Ed and Margie Imo started their pizza journey as a young married couple, devoted Catholics in St. Louis, who every Friday nite would wait until after 1130 and go pick up a pizza after midnight. Lightbulb. What if someone brought the pizza to our house, wouldn’t that be great?
Now it’s the name synonymous with «St. Louis style» pizza, and starting from one lowly shop in 1964, with the innovation of home delivery, to over 90 stores in three states today.
It’s a thin, crispy crust, and thin is my fave, but this redefines the category, with a pie crust even thinner than say, a saltine.
St. Louisans prefer a pie with a mix of cheese, perhaps a pinch of cheddar, giving the finished appearance a yellow hue, and a unique flavor. Imo’s uses «Provel», which is a mix of cheddar, Swiss, and provolone, with a low melting point, and produces a «gooey» melt. It’s not used in many other places in the country.
Imo’s sauce is home-​spun, rich in flavor, and the chain is hot on ‘wall to wall’ toppings.
It’s a legend that I had never heard of, even tho I have previously lived in St. Louis. I went at the urging of my scientist brainiac friend Brett, who hails from the city of the Arch.
It was worth the journey. Imo’s right from the oven is terrific. And cheap. A 12″, two topping, which is medium at most pizzerias, was less than $ 11. Outstanding.

The square beyond compare. If you live in STL you know Imo’s and more than likely love that thin crust and hot gooey cheese. Whenever 1 of my family members coming to town this is 1 of the first places they want to eat. There is a good selection of toppings for you to top your pizza with. One of my favorite topping selections is chicken, bacon, and green peppers. Now they do have a breakfast pizza that I don’t think a lot of people know about. This is the Eggceptional pizza. I believe the base instead of using pizza sauce is there very own house dressing. If you never had the dressing it reminds me of a sweet creamy Italian, but better than the rest. And of course it is top with eggs, bacon, and sausage and cheese. They got that right this is an Eggceptional pizza.
IMO’s does serve many other items from pasta to sandwiches and salads. Whenever I have ordered the pasta they give you a large serving in they’re super fantastic pasta sauce. I really have enjoyed eating their sandwiches over the years. I must say my favorite is the turkey club sandwich. You definitely want to get this sandwich toasted. As far as the salad go the chef salad is by far the best. You can’t beat large amounts of meat atop a mound of crispy lettuce and a Saint Louis favorite provelle cheese. You have got to try their house derssing. No order from Imo’s is complete without getting toasted raviolis another Saint Louis food.
Look in to their lunch specials they are a great deal. Happy eating everyone!

Torry Holt says:

And I agree with Torry.

Come on people its Imo’s by far the best thin crust pizza in the STL. Where else can you go for a great cracker type crust with the best toppings? The salads are great the dressing is good enough to buy a bottle while you’re. Recommend trying the stuffed ravioli if you’ve never had it before!!!