St. Louis is a weird pizza town. Usually, when people talk about "St. Louis style," they're picturing that cracker-thin crust, Provel cheese, and the "square beyond compare" cut that makes outsiders lose their minds. But then there’s Pi Pizzeria. It basically flipped the script on what a Gateway City pizza could be. If you’ve spent any time in the Loop or downtown, you’ve smelled that cornmeal crust. It’s distinct. It’s gritty. It’s honestly kind of legendary at this point.
When Pi Pizzeria first hit the scene in 2008, it wasn't just another local joint. It became a cultural flashpoint. You might remember the story about Barack Obama getting a taste of it on the campaign trail and then later inviting the owners to the White House. That's not marketing fluff; it actually happened.
But does the hype still hold up? Or is it just a relic of a specific era in St. Louis dining?
The Cornmeal Factor: What Makes Pi Pizzeria St. Louis Different
Most deep dish is a buttery, soggy mess. You need a nap after one slice. Pi Pizzeria went a different route by leaning heavily into a cornmeal-based crust. This isn't just a minor ingredient swap. The cornmeal provides a structural integrity that most deep-dish pies lack. It’s crunchy. It’s textured. It stays firm even when it's loaded with an ungodly amount of toppings.
They offer two main styles: the deep dish and the thin crust. While the deep dish gets all the glory, the thin crust is a sleeper hit. It’s not the Provel-laden style you find at Imo's. It’s more of a traditional artisan thin crust, but it keeps that signature cornmeal crunch. It’s a polarizing choice for some. Some people miss the soft, doughy give of a New York slice, but if you’re into texture, this is basically the gold standard.
There’s a specific science to why cornmeal works here. It has a higher melting point for texture—if that makes sense—meaning it doesn't get "bready" when exposed to the moisture of the sauce and cheese. You get a consistent snap.
The Neighborhood Vibes
You can't talk about Pi Pizzeria without talking about the Delmar Loop. That original location is baked into the DNA of the neighborhood. It’s loud, it’s busy, and it feels like St. Louis. They eventually expanded to places like Central West End and Kirkwood, and even tried to make it work in D.C. for a while.
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Interestingly, the D.C. expansion was a bit of a rollercoaster. It showed that while the brand is a powerhouse in Missouri, the "St. Louis pizza" identity is a tough sell in markets that are already fiercely protective of their own styles. It’s a bit of a lesson in brand scaling. Sometimes, the magic is tied to the local water, the local air, and the people who grew up eating it.
The Obama Connection and the Myth of the "Presidential" Pizza
The story goes that in 2008, then-Senator Obama tried the pizza and loved it. In 2009, founders Chris Sommers and Frank Uible were invited to the White House to cook for the First Family.
Think about that.
That is an insane level of PR that money literally cannot buy. It put Pi Pizzeria on the national map. But the "Presidential" tag can be a double-edged sword. It creates an expectation of perfection that is hard to maintain over two decades. If a guy waits 45 minutes for a table because "the President liked it," that pizza better change his life.
For the most part, they’ve managed to keep the quality high. They use high-end ingredients—think Zoe's Meats and local produce. It’s not the cheap, greasy pepperoni you find at a late-night college spot. It’s calculated.
Breaking Down the Menu (The Hits and the Misses)
- The Delmar: This is the flagship. Mozzarella, cheddar, mushrooms, onion, green pepper, and sausage. It’s a classic combo, but the cornmeal crust makes it feel heavier than it looks.
- The South Side Classico: A nod to the Italian heritage of the city. It’s simple. It’s clean.
- Gluten-Free Options: Honestly, Pi was ahead of the curve here. Their GF crust is actually edible, which is a high bar for pizza places that focus on deep dish.
- The Beer List: They’ve always been good about supporting local breweries like 4 Hands or Schlafly. A heavy pizza needs a crisp IPA to cut through the fat. It’s a required pairing.
The Business Reality of Running a Pizza Empire in the 2020s
It hasn't all been easy. The restaurant industry in St. Louis has taken some hits lately. We’ve seen locations open and close. We’ve seen shifts in how people eat—more delivery, less "hanging out" in the dining room.
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Chris Sommers has been pretty vocal about the challenges of running a business in the city, from taxes to crime concerns to the rising cost of ingredients. This transparency is rare. Usually, restaurant owners put on a brave face until the day the locks are changed. Sommers talks about the "grind" of it. It’s a reminder that even "famous" pizza places are operating on thin margins.
The move toward more sustainable packaging and plant-based toppings (they have great vegan cheese options) shows they are trying to stay relevant to a younger, more conscious demographic. They aren't just resting on that 2009 White House invite.
Why It Isn't "St. Louis Style"
Purists will argue that if it isn't on a square-cut, yeastless crust with Provel, it isn't St. Louis pizza. They’re right, technically. But Pi Pizzeria represents the other St. Louis. The one that wants to be more than just a regional quirk.
It’s an "elevated" take. It’s the pizza you take your parents to when they visit from out of town and you want to show them the city is sophisticated. It’s a middle ground between the greasy spoon and the white-tablecloth Italian spot on the Hill.
Common Misconceptions About Pi Pizzeria
People think "deep dish" and immediately think Chicago. Don't tell a Pi fan that.
The Chicago style is often more like a casserole—sauce on top, thick layers of cheese underneath. Pi’s deep dish is more of a "stuffed" or high-walled pizza where the ingredients are integrated differently. And again, that cornmeal. Chicago uses a lot of butter and shortening to get a flaky, pie-crust vibe. Pi is more about the grit and the crunch.
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Another misconception is that it’s "too expensive." Look, it’s more than a Domino's carryout. But you’re paying for the fact that they aren't using "pizza topping" (that weird soy-based meat substitute) and are actually sourcing real cheese and fresh veg.
What to Order if You’re a First-Timer
If you go, get a deep dish. Even if you’re a thin-crust devotee, you have to try the thing they’re famous for at least once.
- The Bucktown: If you like goat cheese and sun-dried tomatoes, this is the one. It’s fancy pizza.
- The Garlic Knots: Don't skip these. They are drenched in herbs and butter. They’re a salt bomb in the best way possible.
- The Applewood Smoked Bacon: It adds a level of depth to the sauce that is hard to beat.
Actionable Insights for Your Next Visit
If you're planning to hit up Pi Pizzeria St. Louis anytime soon, keep these logistics in mind so you don't end up frustrated.
Watch the Clock: Deep dish takes time. We’re talking 25 to 35 minutes minimum. If you’re starving, order an appetizer immediately or call ahead if they allow it. Don't show up 15 minutes before a movie at the Hi-Pointe and expect to be out in time for trailers.
Parking is a Pain: Specifically at the Loop and Central West End locations. Just accept that you’ll have to walk a block or two or pay for a garage. It’s part of the experience.
Check the Website for Specials: They often run deals during the week that they don't necessarily shout about on social media. "Pi Day" (March 14th) is absolute chaos, but the deals are usually worth the crowd if you’re a bargain hunter.
Embrace the Leftovers: This pizza actually reheats better than most because of the cornmeal. Put it in an air fryer at 350 degrees for about 4 minutes. It comes back to life perfectly. Avoid the microwave; it’ll turn that glorious crust into a rubber tire.
Pi Pizzeria has survived the hype, the presidential endorsements, and a changing city landscape. It remains a cornerstone of the St. Louis food scene because it refused to do what everyone else was doing. It gave the city a different kind of "square" to be proud of—even if it's served in a circle.