Is St. Louis-style pizza really pizza at all? Some would say the cracker-crust, square-sliced, cheese-product-topped concoction is really a missing link from the genetic line of the nacho family. offers a lengthy, very earnest defense of the Arch City's biggest claim to fame short of the Gateway to the West and the Cardinals. The food Web Site starts off quoting the old chestnut about pizza and sex: even when it's bad, it's still pretty good.

Then we get to the St. Louis-style pizza made popular by their local chain, Imo's , which seems to buck that statement. Of the myriad styles of pizza we've got in this country, it's got to be the most maligned.

And yet, says blogger J. Kenji López-Alt, ever since tasting it for the first time, I haven't been able to stop thinking about it. And I've finally figured out why I love it so much. St. Louis-style pizza is not pizza. It's a big, pizza-flavored nacho.

To continue reading this skilled writer's passionate plea for St. Louis-style acceptance, click here. 

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