Even if they don't have much nice to say after they do.... See also: Arch Pizza will open its third St. Louis-style pie hole
For example, here's the response from Denise:
Whoa. St Louis style pie? The pizza made of a large cracker crust topped with a processed provolone that sticks to your teeth? I can't imagine that would catch on outside of St Louis, and possibly east Illinois.And Tonya:
Being a MO native, this is sad representation of the original St. Louis style pizza. Provel is a processed combination of Swiss and Provolone cheeses. It is a yeast free crust which is why it's cracker thin. Other than sharing those common characteristics, Arch Pizza's preparation isn't even close...and it's definitely more expensive in Denver. Surely it can't be that expensive to import cheese from St. Louis!! Very disappointed!!And Matthew
Not good pizza, thin like a cracker and the cheese tastes like plastic. Put Velveeta on a Townhouse cracker and you get the same thing.Have you tried St. Louis-style pizza since Arch Pizza opened in Denver? What did you think?
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