Best Pizza in St. Louis: Top 5 Spots Ranked [2026 Guide] | Arteflame

Introduction

St. Louis isn't just the Gateway to the West; it is the gateway to one of the most distinct pizza styles in the country. From the cracker-thin crusts to the creamy melt of Provel cheese, the local scene is polarizing yet undeniably delicious. However, finding the absolute best slice in the city can be overwhelming with so many iconic institutions to choose from. In our testing, we looked for that perfect snap of the crust and the ideal topping-to-cheese ratio. Whether you are a local looking for a new favorite or a visitor ready to try the famous square cut, we have curated the ultimate list for you. Plus, we will share exactly how we replicate that high-heat sear at home using the Arteflame.

• The Top St. Louis Slices
• 2026 Pizza Comparison Table
• DIY: The High-Heat Trick
• Why We Love Social Grilling

Best Pizza in St. Louis: Top 5 Spots Ranked [2026 Guide]

Key Takeaways

• The "Square Beyond Compare": Imo's remains the benchmark for the classic St. Louis style.
• Deep Dish Options: While thin crust rules, Pi Pizzeria offers a cornmeal deep dish that rivals Chicago.
• The Hill Influence: Authentic Italian roots run deep at spots like Guido's on The Hill.
• Cash Only Classics: Be prepared with cash if you visit historical spots like La Pizza.

Where to get the best Pizza in St. Louis?

The best pizza in St. Louis is defined by its unleavened, cracker-thin crust, heavy use of oregano, and the signature Provel cheese—a processed blend of cheddar, Swiss, and provolone. Top spots prioritize the "tavern cut" (squares) and fresh, high-quality toppings that caramelize under high heat.

Imo's Pizza: You cannot talk about this city without mentioning the original. We found that their Provel cheese blend offers a creaminess you just don't get with standard mozzarella. The bacon topping is a standout here, strips rather than crumbles, providing a salty punch in every square bite.

Pi Pizzeria: If you are burnt out on thin crust, Pi is the answer. Their cornmeal deep dish is unique to the region. In our experience, the structural integrity of the crust holds up incredibly well against heavy toppings, making it less messy than typical deep dishes.

Guido's Pizzeria & Tapas: Located on The Hill, this spot offers a "St. Louis Style" that feels slightly more elevated. We loved the sauce here—it has a slightly sweeter profile that balances the tang of the cheese perfectly.

La Pizza: A hidden gem for those who prefer a New York-style slice in the Midwest. It is greasy, foldable, and authentic. We noticed the dough has a fermentation depth that many quick-service spots lack.

Failoni's Restaurant: A classic family-owned joint. Their brick oven technique ensures the edges are always perfectly charred, never burnt.

Comparison: Which Slice is Right for You?

How to Make Restaurant-Quality Pizza at Home

I used to think my backyard pizzas were decent, until I realized I was essentially baking them on a wire rack rather than searing the crust. The missing link wasn't the dough recipe; it was the lack of direct, conductive heat that you usually only get from a commercial deck oven.

You don't need a commercial brick oven to get that cracker-thin snap or the perfect leopard-spotting on your crust. You can achieve steakhouse-quality sears and pizzeria-grade crusts right in your backyard by utilizing the solid steel cooktop of an Arteflame.

The "Searing" Technique

Using an Arteflame Grill changes the game because it relies on a solid carbon steel griddle rather than open grates. Here is why it excels for pizza:

1. 1,000°F Sear: The center of the Arteflame reaches temperatures over 1,000°F. This allows you to flash-sear the dough immediately, mimicking a professional pizza oven floor.
2. Grill All Food at Once: Because of the massive surface area, we can grill the pizza on one side while roasting peppers, onions, and sausages on the other side simultaneously.
3. Social Grill: The fire is in the center, so everyone can see the action and customize their own section of the grill.

Pro Tip: If you don't have time to make dough from scratch, head to the Costco nearby. We found that buying fresh, unbaked pizzas from Costco provides an excellent base. Take them home, add your own premium toppings, and finish them on the Arteflame Pizza Oven attachment for that wood-fired flavor profile that a home oven simply cannot replicate.

Why We Call It The "Social Grill"

An Arteflame grill isn't just for cooking; it changes how you host. Its round design invites friends to stand around the fire rather than waiting on the patio while you cook alone against a wall. We have found that guests love watching the fire roar in the center while their food cooks on the rim, turning dinner preparation into the main event of the evening.