Originally Posted by packinheavy
Sadly it has been Elicia's since I have lived here. I am not a fan of St Louis style pizza. I prefer a thicker style of pizza.
It wasn't St. Louis style but it was a thin crust and it was cut in squares like Imo's is. Traditional STL style pizza is made with an unleavened dough resulting in it's cracker type quality.
Helen's was a yeast crust & didn't use provel. I'm not sure what kind of cheese they used because I don't recall it ever being stretchy & stringy. I remember just the opposite-the topping being kind of rubbery (but in a good way). I could lift the cheese & sausage topping off the crust (I was a kid..lol) then eat the sauce & crust. Maybe since we always got it take out, by the time my dad would get home with it the mozzarella had cooled of enough to firm back up.
The tomato sauce tasted like a fresh tomato sauce, not the swill that the chains dish out.
The crust was almost like two layers. The top having pockets/bubbles of cooked dough (my fave) and the bottom which was thin but soft & foldable. There was also cornmeal on the bottom of the crust from them using it to keep the uncooked pizza from sticking to the pizza peel when sliding it into the oven.
I sure do miss that pizza.......****sigh****.... can you tell??? Lol
It's been gone about 20+years and I still remember it like I had a piece yesterday.