Poll: What is the Best St. Louisey Thing?

[Jocephus]

i'm still ~6 hours away from preparing the first pizza. that said, i do already have the pizza tray out on the counter...and yes, i will not be heeding haltz's advice of placing directly on the oven rack. i mean no disrespect to mr. haltz and his culinary expertise, which i know he has, but more that i have had success with this pizza tray (it has holes in it) in the past and i also would rather avoid having to clean the oven/tray/spokes if possible. i suppose if the tray F's it up bad, i have 3 more to try. i will however take his suggestion by keeping it in oven a bit longer, i do like 'em crispy. since their arrival, i have periodically taken one of the pizzas out of the freezer to admire it...it is shockingly thin, like gaffigan mentions in his video. may be a reason why, all things considered, for a (frozen) pizza, the nutritional facts ain't too bad honestly...well, outside of the sodium, which is always an issue for frozen things. so...that is where we stand as of this post. i fear these next few hours will drag on but i will persevere. Excelsior!

[heyzeus]

I’m afraid we must conclude that Josephus died in Flavortown last night. I miss his bus.

[Jocephus]

I’m afraid we must conclude that Josephus died in Flavortown last night. I miss his bus.

i entered a new plane of existence. i was going to do an immediate reaction but then was like, let me sit on it. i can say that i did enjoy it quite a bit. i cooked it for about 16 mins and when the timer went off and i opened it up i almost thought i burned it but then realized i think it was just the darkness of the cheddar coming through. that i think was the biggest thing, i could really taste the cheddar and that definitely seemed unique compared to my prior pizza experiences. one thing i wasn't sure of if i messed up in the cooking of it, maybe i did too long, was the cheese ended up kind of having a "skin" to it...you know how like, puddings and stuff can get that skin layer, i noticed that texture on the pizza. wasn't a problem but something i noticed different from other pizzas...or maybe i did cook too long. i also really appreciate the thinness of it 'cause i definitely didn't get that bloated kind of feeling after having something like pizza....i felt like i could still move after eating it...and this morning, don't feel bad from it. i did cut it tavern style and that was kind of fun to eat it that way too. I wouldn't be one of those people that turns their nose at it and look forward to the next 3 fridays and having them. If i was to give a rating i'd say, oh...7 or 8 out of 10. i did learn from some family group texts last night that i likely have had it at some point but i definitely don't remember at all so this was certainly worth ordering.

[GeddyWrox]

Normally Imo's doesn't have cheddar on it. That layer you described isn't the typical experience.

[Jocephus]

isn't cheddar in provel? i felt that was the dominating taste. i should have taken pictures

[cardinalkarp]

I’m not sure the temp they had you cook it at (I’m thinking 425 or 450), but 16 minutes definitely sounds too long.

[Jocephus]

yeah i had it at 450, per the instructions which also suggested between 13-16 mins. it definitely wasn't like ashy or to the degree that it was burnt (as far as the pizza itself), maybe i overstated the cheese look. just in a few places, wasn't consistent like that all the way through. tasted fine to me. maybe my oven is a beast though, will go less time next time.

[haltz]

Was the cheese starting to brown on top? Baked but not burnt? That's what you want.

There's cheddar in provel. It's also engineered to melt quickly and have a clean non-stringy bite.

[cardinalkarp]

I’m a fan of the browned cheese on top

[Jocephus]

hmm...well, if halt'z picture is the ideal...mine probably was a little darker than that...but i don't feel like much more...hah...what have i done?! this will be my rocky