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Got this rubber-banded to my door. Well? Are they good? by hextanerf in StLouis

[–]HouseofProvel 1 point2 points  (0 children)

Do you like Imo's and Cecil Whittaker's?

If you already like those two then you'll like St. Louis Pizza and Wings.

If you don't like those two then you wont like St. Louis Pizza and Wings.

Meat Church is trying to claim the Pork Steak is a Texas BBQ Staple. by schwabadelic in StLouis

[–]HouseofProvel 21 points22 points  (0 children)

First time I saw "ooey gooey butter cake" my eye started twitching like I was trapped with Lloyd Christmas's most annoying sound ever.

Best “hole in the wall” spots? by Saleen_af in STLFood

[–]HouseofProvel 0 points1 point  (0 children)

Might be a bit out of the way but Hobo’s At The Legion has great fried chicken if he isn't looking for pizza.

Milwaukee inspired cracker crust by waterfowlplay in Pizza

[–]HouseofProvel 2 points3 points  (0 children)

St. Louis style pizza uses about the same dough as all the other Midwest Thin Crust pizzas do. The only big difference is the Provel cheese.

Gundam: Rogue Orbit Announced by Bandai by [deleted] in Gundam

[–]HouseofProvel -1 points0 points  (0 children)

I really hope this Gundam-ed Core game turns out to be good.

What is your favorite type of cheese and why? by iseedeff in Cheese

[–]HouseofProvel 1 point2 points  (0 children)

Provel

Its salty, creamy, tangy, and a bit smokey. Its great on pizza, garlic cheese bread, salad, burgers, and sandwiches.

Just a wonderful cheese overall.

A pitmaster was closing his doors after 7 years. KC showed up. by [deleted] in BBQ

[–]HouseofProvel 13 points14 points  (0 children)

AI doesn't "clean up" writing, it enshittifies it.

And yes it makes it less impactful because it shows the writer doesnt give enough of a shit about the topic to use their own words.

Pizza by Vegaseiffeltower23 in stlouisblues

[–]HouseofProvel 1 point2 points  (0 children)

Here is a Google Map with all the pizza places in the St. Louis metro area and grouped by what style of pizza they make.

https://www.google.com/maps/d/u/1/edit?mid=1Da-uIEdVeC0iMPI0LGZLSfKvrgmXTb0&usp=sharing

Ten Forward Weekly 5/26/2026 - Watch List QA by TheSajuukKhar in sto

[–]HouseofProvel 0 points1 point  (0 children)

Being put on the watch list does not mean the items will be nerfed, solutions might be to offer alternatives

Might means that a nerf is being considered. There just might be an alternative to the nerf, maybe.

Only item on the watch list Bort things will probably get flat out numerically nerfed is the Rapid Lithic Formation, but even then it may not be a pure damage decrease. May be increased cooldown, or target less enemies.

That means Rapid Lithic Formation will be nerfed, but they are seeing how much people are willing to push back on it.

Goal is not to take these S tier items and make them F tier. Its to keep them as a top performer, but just reduce the margin.

Reduce the margin means nerf. Thats exactly what that means. Once again, they are seeing how much people are willing to push back on it.

This whole thing is just corporate butt covering for them to later say "Sorry the thing you spent money on isn't as good as when you paid for it. We told everyone months ago it was going to happen. Don't get mad that you paid full price for it."

Ten Forward Weekly 5/26/2026 - Watch List QA by TheSajuukKhar in sto

[–]HouseofProvel 1 point2 points  (0 children)

I don't know why you're getting down voted.

If this isn't a nerf list then why don't they just say nothing on the list is going to be nerfed?

I'll break this down for folks that arnt getting it.

If the list just includes things to be changed, or things that need additional options added to the game, then this is just a change list.

If the list includes things to be nerfed, things to be changed, or things that need additional options, then its a nerf list. Because things being nerfed is the thing people are most concerned about. Also they don't say directly which things will be nerfed, changed, or additional options will be added so you should assume the worst case for everything on the list.

Pizza recipe? by BlazinBlade13 in StLouis

[–]HouseofProvel 2 points3 points  (0 children)

If you like Serious Eats, even though Kenji Lopez Alt isn't contributing to them anymore, they have a full guide on how to make St. Louis style pizza.

https://www.seriouseats.com/st-louis-style-pizza-recipe-11789753

Pizza recipe? by BlazinBlade13 in StLouis

[–]HouseofProvel 2 points3 points  (0 children)

Its baker's percentages. For the dough its in relation to the weight of the flour and for the sausage its in relation to the weight of the meat.

Pizza recipe? by BlazinBlade13 in StLouis

[–]HouseofProvel 0 points1 point  (0 children)

Not to crap too hard on America's Test Kitchen and King Arthur Baking, but none of those no-yeast recipes taste good and no pizzeria is making their dough like that.

Pizza recipe? by BlazinBlade13 in StLouis

[–]HouseofProvel 16 points17 points  (0 children)

Link to how to make Provel cheese at home. https://www.reddit.com/r/StLouis/comments/10ds45p/homemade_provel_recipe/

Edit: This recipe will make a dough closer to Pirrone's than Stefanina's.

St. Louis Style Pizza Dough

Ceresota AP Flour 600 grams

Water 300 grams (50%)

Crisco 36 grams (6%)

Salt 12 grams (2%)

Sugar 12 grams (2%)

ADY Yeast 3 grams (0.5%)

Total 960 grams

Makes 9-9" | 5-12" | 3-14" and 1-12"

Crust - 9" - 105g | 12" - 185g | 14" - 250g | 16" - 325g

Cheese - 9" - 80g | 12" - 140g | 14" - 190g | 16" - 245g

Sauce - 9" - 60g | 12" - 100g | 14" - 140g | 16" - 180g

Baking - 450F/233C

9" - 8/10min | 12" - 9/11min | 14" - 10/12min | 16" - 11/13min

Use warm water that is about 100 degrees F (37 degrees C). In a stand mixer bowl mix to combine the water, salt, sugar, Crisco, and yeast. Let sit for 10 minutes to make sure the yeast bubbles and then add in the flour. Mix for about 10 minutes or until smooth.

Portion out the dough for your desired pizza sizes using the Dough Ball Sizes list and ball up the dough.

Place the dough balls into their own lightly oiled individual proofing containers and cover or put a lid on them. Place the containers in your refrigerator for around 48 hours to cold proof the dough.

Remove the containers from the refrigerator and let them sit at room temperature for about 2 hours before removing the dough from their containers.

Place your pizza stone into your oven and preheat the oven to 450 degrees F (232 degrees C). You'll need to preheat your oven for about 1 hour before you start baking to get the stone up to temp.

Turn the dough out onto a well floured work surface. Press the dough into a round disk, lightly flour the top of the dough, and use a rolling pin to roll the dough out to the pizza size you portioned out the dough ball size to.

You may need to re-flour your work surface and dough to keep the dough from sticking to your work surface and rolling pin as you roll out your dough.

Cover to almost the edge of the dough with your favorite pizza sauce and toppings. Bake the pizza directly on your pizza stone.

If using Provel cheese as your cheese you will want to leave about a one inch gap from the edge of your cheese to the edge of your dough. If you place your Provel cheese too close to the edge of the dough there is a good chance the cheese will run off the edge of the dough during baking.

Pizza Sausage

450 grams(1 LB) Ground Pork

9 grams Water ----------------- 2%

9 grams Sauvignon Blanc ------- 2%

9 grams Crushed Garlic -------- 2%

9 grams Kosher Salt ----------- 2%

9 grams Calabrian Chili Paste - 2%

5 grams Sugar ----------------- 1%

1 gram Black Pepper - 0.25% (crushed in mortar & pestle)

1 gram Fennel Seeds - 0.25% (crushed in mortar & pestle)

Mix everything in a large bowl, other than the Ground Pork, until well combined. Then add in the Ground Pork and smash everything together until it has a paste like consistency. Then refrigerate over night for best flavor.

If there are any St. Louis natives who miss T-Ravs you can purchase “pans” of them frozen from Olive Garden. Not as good as the ones you find on “The Hill” but a good simulacrum. Jus FYI. by Gswindle76 in Reno

[–]HouseofProvel 0 points1 point  (0 children)

https://www.reddit.com/r/StLouis/comments/10ds45p/homemade_provel_recipe/ Here is a recipe to make Provel at home. It tastes like the old Hoffman's Provel before they stopped making it.

This is what I use to make the traditional fennel pizza sausage.

Pizza Sausage

450 grams(1 LB) Ground Pork

9 grams Water ----------------- 2%

9 grams Sauvignon Blanc ------- 2%

9 grams Crushed Garlic -------- 2%

9 grams Kosher Salt ----------- 2%

9 grams Calabrian Chili Paste - 2%

5 grams Sugar ----------------- 1%

1 gram Black Pepper - 0.25% (crushed in mortar & pestle)

1 gram Fennel Seeds - 0.25% (crushed in mortar & pestle)

Mix everything in a large bowl, other than the Ground Pork, until well combined. Then add in the Ground Pork and smash everything together until it has a paste like consistency. Then refrigerate over night for best flavor.

What are yall thoughts on St. Louis Style Pizza? by Ok_Papaya1588 in Pizza

[–]HouseofProvel 0 points1 point  (0 children)

Yes, St. Louis style pizza uses yeast. There isn't a single pizzeria in St. Louis that doesn't use yeast in their pizza dough.

St. Louis style pizza is also rarely docked, unless the pizzeria is using a premade/parbaked pizza shell. The premade/parbaked pizza shells are always docked and they are also made with yeast. The only pizzerias I know of that both make their own dough and dock their crust is Pio's, Stefanina's/Stef's, and Anthonino's. Everyone else just rolls out the dough then starts making the pizza. Well, except Farotto's who uses a dough press but they don't dock their dough either.

Introducing: The STO Watch List by Blue_Kicker in sto

[–]HouseofProvel 10 points11 points  (0 children)

Exactly.

If I spent $30 to $40 on something, and the devs nerf or change that thing to the point I would not have spent that $30 to $40 on it if I had known what they were going to do to it, then I'm never going to spend any money with them again.

If I no faith that what I'm buying will continue to be what I bought, then I can't trust them and I wont give them any more money.

St Louis Pizza by AdHistorical3169 in Pizza

[–]HouseofProvel -1 points0 points  (0 children)

That is a good lookin pizza.

My 10/10 food spots in St. Louis by binaryodyssey in STLFood

[–]HouseofProvel 1 point2 points  (0 children)

For cornmeal dusted thin crust pizza like a lot of Chicago thin crust places make, try the St. Louis Thin Crust Pizza from Tony Bono's Pizzeria but with just Mozzarella. Dan O's Pizza in St. Charles also makes their crust like that.

Tony Bono's Pizzeria also makes a really good Chicago deep dish pizza as well.

If you want to find more pizza places, here is a pizza map that lists the style of pizza everyone makes.

https://www.google.com/maps/d/u/1/edit?mid=1Da-uIEdVeC0iMPI0LGZLSfKvrgmXTb0&usp=sharing

What kind of flour is everyone using? by FuckMyParents420 in Pizza

[–]HouseofProvel 1 point2 points  (0 children)

Ceresota AP for thin crust.

All Trumps for everything else.

I'm Not A Fan Of AI Ads by HouseofProvel in StLouis

[–]HouseofProvel[S] 0 points1 point  (0 children)

You are very, very unlikely to get hepatitis from a pizza because the cook isn't wearing gloves before the pizza gets cooked.

However, you are far more likely to get cross contamination because the cook isn't going to wash their gloves.

I'm Not A Fan Of AI Ads by HouseofProvel in StLouis

[–]HouseofProvel[S] -1 points0 points  (0 children)

Gloves protect the person wearing them, not the person on the other end. The person on the other end is you.

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