Of the myriad styles of pizza we've got in this country, St. Louis-Style has got to be the most maligned.* Its thin, unleavened cracker crust bears no resemblance to the real dough that great pizza is built on. It gets loaded high with toppings that span all the way from edge to edge. It's so unbalanced that it has to be cut into squares just to be able to support its own weight. And let's not get started on that Provel cheese—if it can even be called cheese, am I right? And yet, ever since tasting for the first time I haven't been able to stop thinking about it. 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. Hear me out.Read More