St. Louis style and Chicago thin-crust are the two great cracker-crust pizza traditions. Here is how they compare.
The Cheese Difference
This is the biggest distinction. St. Louis pizza uses Provel cheese, a processed blend of cheddar, Swiss, and provolone that was invented in St. Louis. Provel melts into a gooey, stringless layer with a distinctive buttery flavor. Chicago thin-crust uses mozzarella, typically hand-shredded, which melts into a stretchy, bubbly layer with a clean dairy flavor. At Mad Pizza, our hand-shredded mozzarella creates classic Chicago cheese character.
The Crust
Both crusts are thin and crispy, but they achieve it differently. St. Louis crust is unleavened, made without yeast, which produces an ultra-crisp, cracker-like texture. Chicago thin-crust does use yeast but is rolled very thin, creating a crisp crust that has slightly more structure and flavor from fermentation.
The Sauce
St. Louis pizza sauce tends to be sweeter and more heavily seasoned with oregano. Chicago thin-crust sauce, like our 4-generation recipe, balances acidity and sweetness with a more complex herb blend. Both are flavorful but in different ways.
The Cut
Both styles use a square cut, which they share in common. However, St. Louis pizza is often cut into even smaller squares than Chicago tavern-cut, creating tiny, snackable pieces.
Regional Pride
Both St. Louis and Chicago are fiercely proud of their pizza traditions. St. Louis residents are as passionate about Provel cheese and their cracker crust as Chicagoans are about their tavern-style. Both cities have neighborhood pizzerias that have been family-run for generations.
Our Take
At Mad Pizza, we serve Chicago thin-crust because it is our heritage and our passion. We use hand-shredded mozzarella instead of Provel, a yeasted dough instead of unleavened, and our 4-generation sauce recipe. But we respect St. Louis pizza as a worthy cracker-crust sibling.
Taste authentic Chicago thin-crust at 211 N 21st Ave in Hollywood, FL. Call (754) 275-8466.
Frequently Asked Questions
What is the difference between St. Louis and Chicago thin-crust pizza?
The biggest difference is the cheese: St. Louis uses Provel (a processed blend) while Chicago uses mozzarella. St. Louis crust is unleavened; Chicago crust uses yeast. Both have thin, crispy crusts with a square cut.
What is Provel cheese?
Provel is a processed cheese blend of cheddar, Swiss, and provolone invented in St. Louis. It has a buttery flavor and melts into a gooey, stringless layer. It is rarely found outside the St. Louis area.
Does Mad Pizza use Provel cheese?
No, Mad Pizza uses hand-shredded whole-milk mozzarella in the Chicago tradition. We shred it fresh daily for the best melting, stretching, and flavor on our Chicago thin-crust pizza.
Ready to Taste the Difference?
Order authentic Chicago thin-crust pizza from Mad Pizza. Every slice supports veterans through our LEGION partnership.