Pi at 6144 Delmar Boulevard bakes a thin crust with cornmeal under it, cut in a way St. Louis understands and a topping list that is not only Provel.
It is the pie you eat in the Loop when you want a round, not a party-cut tavern square.
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Public reviews on Google — not written by a neighbor on this board.
Read the latest public reviews on Google — we don’t copy them into our cellar.
Open Google reviewsBake this style at home
The flour, oven, and steel this style actually uses.
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Baking Steel OriginalCheck Amazon.comBaking Steel
Low-Moisture MozzarellaCheck Amazon.comToppings
Cup & Char PepperoniCheck Amazon.comToppings
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Pies in this style
DoughEditorNew York Pizza Dough
By The Slice Guy
High-gluten, overnight cold ferment. The dough behind a foldable slice.
New YorkClassic Cheese Pizza
From New York
Sauce, mozzarella, that’s it. The pie Google still looks for every night.
New YorkFolded NY Pepperoni
From New York
The slice you fold in half on the sidewalk: crisp undercarriage, extra cheese, cupped pepperoni that pools a little oil.