North
A Florissant destination for more than 40 years (with another location in St. Charles), this neighborhood sports bar makes its own dough.
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BJ’s Bar & Restaurant
Drinks are served in Mason jars at this Florissant staple. Pizzas are homemade, generously topped—and cheap. 314-837-7783.
“Papa” John Schnatter repeatedly reminds us that better ingredients produce better pizza. At this pizzeria in Breckenridge Hills, homemade sausage, sauce, and some Sicilian TLC make all the difference.
South
The crust comes three ways at this Southampton spot: thin, Chicago-style, and hand-tossed. We go with the last option, especially on Tuesdays, when it’s buy-one-get-one-free.
Monte Bello
Hidden in a Lemay basement lies the ironically named Monte Bello, home to pizza topped with a four-cheese blend, served in aluminum sheet pans, and cut in squares (though some say they’re diamonds). 314-638-8861.
When Andrew Zimmern blew through town, he stopped at this South County spot,
sampling a brain sandwich and St. Louis–style pizza. (He liked both.)
East
At the Waterloo and Belleville locations, you’ll find specialty pizzas like peaches and pulled pork, as well as a house salad that’ll feed a small family.
Located in O’Fallon, Ill., Gia’s offers seasonal pizzas, such as the Spicy Double Pepperoni, spiked with Frank’s RedHot sauce and just a smidge of ranch dressing.
Peel features a menu of superiors—pizza, salads, sandwiches, desserts—plus an extensive list of craft beers. With locations in Edwardsville and O’Fallon, Ill., Peel is the house of hard decisions.
West
If you’re ever able to steer away from Twig’s Double Decker pizza, tell us all about it. We’ve never been able to do so, whether at the restaurant in Valley Park, south St. Louis, or O’Fallon, Mo.
Located in Chesterfield, this sister restaurant to Soulard’s Epic Pizza and Subs has a more family-friendly menu and New York-style pies cooked in brick ovens.
“Rustic and inviting” describe the interior and exterior of this 165-year-old farmhouse in Cottleville. The same goes for the brick-oven pizza, a cross between New York and Neapolitan styles.
