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Kevin A. Roberts

The best places for pizza in St. Louis

Our dining team picks some of the top spots to get a slice, alongside 50-plus other great pizza favorites.

1. Union Loafers

1629 Tower Grove, Botanical Heights

It’s a bakery, first and foremost, with an emphasis on quality ingredients. Naturally, then, the Botanical Heights hot spot has perfected its crust, which combines the delicacy and char of Neapolitan pizza with the size and texture of New York–style pizza. Union Loafers’ six varieties—from pepperoni to the pungent Foxglove cheese paired with mushrooms—are nothing short of outstanding. Don’t forget to smear a side of marinara on that crust and top it with soffrito and Grana Padano.

2. Louie

706 De Mun, Clayton

You’ll swear that this oven is occasionally interrupted in its normal task of producing molten iron to turn out a pie or two. The frog-mouthed hellspout exhales temperatures that bake a pizza in less than a minute—“and I have to turn the pizza three times to keep it from burning,” says the restaurant’s pizzaiola. The Margherita’s superb. Expect magnificently blistered crusts, sweet tomatoes, and enough mozzarella to stretch from the plate to your mouth.

3. Katie’s Pizza & Pasta Osteria

9568 Manchester, Rock Hill / 14171 Clayton, Town & Country

There’s a reason the place is perpetually packed. The atmosphere lends itself to all occasions: family outings, date nights, get-togethers with friends… Katie Lee Collier has a knack for running a restaurant, from the food to the marketing, and Ted Collier’s larger-than-life paintings accentuate the modern interiors. The Giveback Tuesdays initiative has raised thousands for charities across the metro area. At the heart of it all are wood-fired pizzas with such quality ingredients as Salume Beddu pepperoni salami, pear, figs, and prawns.

4. The U.R.B.

4501 Manchester, The Grove

Just west of Urban Chestnut’s sprawling Bierhall, in The Grove, The U.R.B. allows patrons to sample test batches and vote for favorites. Tucked away in a back room is the pizza counter, a true gem. New York–style pizza is available by the pie or slice, loaded with everything from classic pepperoni to white mushroom and ricotta. While you’re there, try experimenting with a variety of beer-and-pizza pairings—for the sake of research, of course.

5. Dewey’s Pizza

Multiple locations

Service is second to none at Dewey’s. The team approach—with each front-of-house staffer doing everything from taking orders to clearing dishes, refilling glasses, and dropping off the check when the kids get antsy—means you get meticulous attention, even during peak times. The cooks get in to the act, too, interacting with astonished tykes who line up to peer into the kitchen and watch the dough being tossed, the sauces (red or olive oil) being spread, the ingredients piled thick, and the piping-hot results pulled from the oven.

6. Pastaria

7734 Forsyth, Clayton

The black-and-white photos hanging on the wall are indistinguishable from those taken in an upscale Rome pizzeria; it’s that authentic. The space is sleek, cool, and crowded, with wonderful traditional pizza from a wood-fired oven. The bottom scorch is splendid, just enough to lend that toasty flavor, and the crunch is exquisite. A béchamel-topped pie with roasted mushrooms and a smoky bite of garlic, washed down with a mezzo litro of wine, is a nearly unparalleled way to spend an evening.

7. Basso

7036 Clayton Avenue, Richmond Heights

Everything about Basso, situated in the basement of The Cheshire, is cozy. There’s the low-lit ambiance cast by gas lamps and a fireplace. There’s the drama of the staircase entrance and decorative nods to antiquity. Then there’s the flame-kissed pizza, fresh from the wood-fired oven. It’s like an American cousin of Neapolitan, with a thin crust, a doughy perimeter, and a golden finish. The flavors are named with humor and pop culture references (Emo Cover Band, Vampire Slayer 2.0, The McDowell), but the toppings are no joke. It’s those excellent ingredients, thoughtfully combined (butternut squash with creamy fontina, speck, and a touch of honey, for instance), that sets Basso’s pies apart. (Tip: Go at happy hour, 4–6 p.m. weeknights, for select $7 pizzas.)

8. Pi Pizzeria

Multiple locations

A decade-plus on, marketing wizard Chris Sommers and co-founder Frank Uible have taken this local gem from darling newcomer to venerable favorite. It’s one of the rare spots that could make a Best Pizza list more than once, with two solid choices: the deep-dish cornmeal crust (not exactly Chicago-style) and the cracker-crisp thin crust (not really St. Louis–style).

9. Yaquis

2728 Cherokee, Benton Park

What sets Yaquis’ pies apart isn’t the crust, with its perfectly imperfect bubbles, valleys, and occasional blisters. Nor is it the ever-so-slightly-sweet red and piquant blanca sauces that owner Francis Rodriguez has spent years perfecting. The high-quality toppings—smoked pulled barbecue chicken drizzled with K.C.-style barbecue sauce, anyone?—add to the joy. The half-price pizza bargains every Wednesday remain a draw. But the most outrageous thing about Yaquis’ righteous pizza? “We’re not a pizzeria,” says Rodriguez. “We’re an upscale neighborhood wine bar with really good pizza.” And chardonnay pairs well with pizza.

10. Pie Guy Pizza

4189 Manchester, The Grove

The guy who decided to open a pizza joint in the bustling Grove that shares space with a taproom/bottleshop and stays open late could have called it No-Brainer Pizza. Instead, Mitch Frost went with a name he felt he’d earned over an 18-year pizza career: Pie Guy Pizza. The chef turns out New York–style pies with a distinctive sourdough crust until midnight during the week and 3:30 a.m. on weekends. Aficionados debate the merits (and necessity) of five dipping sauces. We say spend the extra buck for the hot honey and be done with it.

Build your perfect pie

A sampling of specialty pizzas from great St. Louis pizzerias

13 pizza deals and steals across St. Louis

From an affordable slice to a full meal

Know about other pizza steals and deals? Share the good news in the comments section below.

6 St. Louis spots that perfectly pair pizza and beer

Several places even offer their own brews.

At Firecracker Pizza, in The Grove, a cicerone takes your order. With 66 beers on tap, one is sure to be a perfect match for these motley “cult pizza” combinations. The main draw at Tapped, in a Maplewood space once occupied by a pizzeria, is the pour-your-own-drinks concept, but the wood-fired oven remains, churning out Neapolitan pizzas with memorable toppings. Near South Grand, Riley’s Pub serves up St. Louis–style pizzas, crisp, piping hot, and always satisfying. (Note: On Mondays and Tuesdays, large pizzas are half-price.) At Peel, match the house beers with any of two dozen wood-fired pizza options, including Thai red curry. Cugino’s, in Florissant, serves St. Louis–style pizzas under the same roof as small-batch craft brewery Narrow Gauge, which produces around 15 seasonally inspired options. At The Sliced Pint, you can choose from a St. Louis–style crust, a hand-tossed crust, and—wait for it—the T-Rav option: a toasted ravioli filling sandwiched between hand-tossed and thin crusts that are then loaded with toppings. It’s a memorable, messy delight.

7 under-the-radar St. Louis pizza spots worth seeking out

From a former service station to a rathskeller-style pizzeria, these restaurants are tucked-away gems.

Red Guitar Bread

When Alex Carlson purchased a storefront on a sleepy block of Cherokee in 2012, the first thing he did was build a wood-fired oven, which today turns out stunning charred pizzas. Slightly thicker than Neapolitan-style pies, each of the 10 varieties is complex, adorned with combinations of toppings that hit every part of the palate. Consider ordering the Frank, a dynamite composition of sopressa, tomato, pickled pepper, mozzarella, and hot honey on a tender yet chewy dough with a beautiful bubbled crust. 3215 Cherokee, Benton Park.

Kevin’s Place

For St. Louis–style pizza served with a side of humor, stop by Kevin’s Place. Owner Kevin McGinn makes toothsome pies, crisp salads, and hot wings, delivering clever gibes and pointed barbs with most orders. 5001 Mardel, Northhampton.  

Pizzeria Tivoli

This cozy pizzeria serving Neapolitan-style wood-fired pizzas in a bistro setting works equally well for a date or an outing with friends. Order a classic Margherita, or try a special, such as the Quattro Stagioni: mushroom, ham, anchovies, mozzarella, and green olives. On Tuesdays, buy one pizza and get a second for half-price. 5859 S. Kingshighway, Princeton Heights.

Monte Bello

Tucked away in a basement, Monte Bello has an old-school rathskeller vibe, with red-and-white–checked tablecloths and faded murals. Square pies are served on metal sheet pans, making the feel even homier. 3662 Weber, Lemay.

Uncle Leo’s

It’s one of those classic pizzerias—tiny storefront, mostly takeout, phone orders only—that are the pinnacle of the St. Louis cult of pie. The crust is as thin as a Saturday-night excuse, and there’s Provel aplenty topping the cherished family recipe. 9975 Lin Ferry, South County.

Plank Road Pizza

Located in a beautifully repurposed Victorian home in Cottleville, this rustic little joint serves Provel-free pies and local beers. The patio’s also lovely, but inside, the atmospheric Hopper-esque paintings alone are worth the trip. 5212 Highway N, Cottleville.

Utah Station

Inside a long-vacant service station on a quiet side street, vegan chef Chris Bertke turns out plant-based riffs (the Big Mak, Crack Tacos), along with a hand-tossed 12-inch pizza that can be topped with standard meats (Fontanini’s sausage and pepperoni that cups in the oven) or Bertke’s house-made vegan pepperoni and sausage, capable of converting carnivores. 1956 Utah, Benton Park.

The best breakfast pizza in St. Louis

Did you know a certain local pizza chain serves up a morning-time square beyond compare?

Those who think pizza for breakfast means popping leftover slices into the microwave should think again.

The Sunday à la carte brunch offering at Peel Wood Fired Pizza is basically a complete breakfast on a hand-tossed crust. (The brunch buffet is a steal for an additional $8.)

On weekends at Café Piazza, choose from two 11-inch crust options (try the Sicilian pan-baked) and two base sauces (sausage gravy or chili).

Breakfast pizza is available daily in two sizes at Hammerstone’s.

The breakfast pizza at Pi Pizzeria, a quiche-like off-menu item, may become a permanent item this winter.

Imo’s got into the game a while back with its little-known but phenomenal Egg-Ceptional Pizza, sauced with the signature Italian dressing.

Pro tip: Should the above pies come home as leftovers, reheat slices in a skillet and drizzle with Mike’s Hot Honey to kick up the flavor.

Know about other great breakfast pizza spots? (We might also suggest the weekend brunch at Katie's Pizza & Pasta Osteria and Pastaria, for example.) Add your recommendations in the comments section below.

St. Louis native Justin Bazdarich brings Provel to NYC

At Speedy Romeo in Brooklyn and Manhattan, the St. Louie is among the favorites.

A St. Louis culinary tradition has made it to The Big Apple. Speedy Romeo now serves a variety of pies topped with Provel, both in Brooklyn and on the Lower East Side.

Of the three or four pies on rotation topped with the St. Louis cheese, New Yorkers’ top pick is the St. Louie, made with San Marzano tomato sauce, hot sopressata, house-made Italian sausage, Provel, Parmigiano Reggiano, and Pecorino Romano, wood-fired on Neapolitan dough. It’s served party cut and topped with pickled chilis. Owner and St. Louis native Justin Bazdarich introduced our beloved cheese product to NYC in 2012.

“At first, I thought New Yorkers wouldn’t like it,” says Bazdarich, “but the St. Louie has become one of our top sellers. The flavor is so rich and delicious, New Yorkers have no choice but to like it.”

For more on Speedy Romeo and the St. Louie, check out Andrew Mark Veety's 2012 article.