The Secret to Our Perfect Crust

For over 50 years, Imo's Pizza has been known for its distinctive thin crust that's both crispy and chewy. Our famous St. Louis-style pizza has earned a special place in the hearts of pizza lovers across the United States. Today, we're sharing some of the secrets behind what makes our crust so special.

The Perfect Flour Blend

The foundation of any great pizza crust starts with the flour. At Imo's, we use a proprietary blend of high-protein and lower-protein flours to achieve the perfect balance of structure and tenderness. This careful blend allows our crust to be rolled incredibly thin while still maintaining enough strength to hold all those delicious toppings.

"A great pizza begins with great dough. The crust is the canvas for everything else, and it has to be perfect." - Imo's Pizza Founder

Cold Fermentation: The Game Changer

While many pizzerias rush their dough production, we believe patience is key to flavor development. Our dough undergoes a slow, cold fermentation process that lasts for at least 48 hours. During this time, the yeast works slowly, developing complex flavors and improving the texture of the dough. This process is what gives our crust that distinctive flavor that can't be rushed.

Our dough during the cold fermentation process

The Rolling Technique

Unlike many pizza places that stretch their dough by hand or use a press, we roll our dough to achieve that signature thinness. This technique ensures consistent thickness throughout the crust and allows it to bake evenly. Our pizza makers are trained extensively in this technique, as it requires both skill and precision.

The Perfect Baking Temperature

Temperature is crucial when it comes to baking the perfect thin crust. Our ovens are calibrated to reach the ideal temperature that creates a crust that's crispy on the outside while maintaining a slight chewiness inside. This delicate balance is what makes our crust so unique.

The exact temperature is one secret we'll keep to ourselves, but we can tell you that it's hot enough to create that perfect blistering on the bottom of the crust without burning it.

A Touch of Sweetness

Another subtle element in our crust recipe is a hint of sweetness. We add a small amount of honey to our dough, which not only aids in the fermentation process but also adds a subtle sweet note that complements our sauce and toppings perfectly. This touch of sweetness is barely perceptible but makes a big difference in the overall flavor profile.

Try It Yourself

While we can't give away our exact recipe, you can try these principles at home to improve your own pizza crust:

• Experiment with cold fermentation by making your dough 1-2 days ahead
• Use a blend of flours rather than just one type
• Add a small amount of honey or sugar to your dough
• Roll your dough thin for a St. Louis-style experience
• Bake at a high temperature on a preheated pizza stone

Of course, if you want the authentic Imo's experience without the work, you can always order from us online or visit one of our locations!