Editor's Note: This story is just one part of the pizza cover feature in SLM's February 2020 issue. Click here to discover more great places for pizza in St. Louis.
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.
