I lived in New York for six years. Then I moved back to St. Louis.
You would think leaving the land of dollar slices would break me. I tried. I really did. But there is no pizza like the local variety back home. And yes, that means I have strong opinions.
St. Louis-style pizza is weird. It’s not bread. It is an unleavened crust. Super thin. Crispy. Like a water cracker or matzo. The magic is in the cheese: Provel. It is a processed blend of cheddar, Swiss, and provolone. Add a hit of liquid smoke. Melt it all together. Cut it into squares, not triangles. My fiancé calls it “appetizer pizza” because it is so light you forget you are eating a full meal.
I grew up eating at Imo’s. It is the institution here. First shop opened in 1964. Now there are nearly 100 locations across the Midwest. You can even find their frozen pies in local grocery stores. But Goldbelly lets you get the real deal shipped directly to your door.
I ordered a four-pack. Just to be sure.
I ate them four times in one week. Let’s talk about why you need to try this.
Where to Buy Imo’s Frozen Pies
You might wonder which is the best place to buy Imo’s frozen pizzas online. Goldbelly is the primary channel for shipping these fresh-frozen pies nationwide. It isn’t just some random warehouse. It connects you to specific regional institutions like Imo’s.
The price is $72.95 for a four-pack. That is roughly $18 per pie. For a 12-inch pizza that feeds three people, the math works. Especially if you count on them lasting in your freezer longer than a takeout box would.
Imo’s ships them frozen, surrounded by dry ice. You need to handle this with care. I used oven mitts to unpack the box. It gets cold. Quick. Once they thaw, the texture changes. Do not let them warm up before baking.
Which Imo’s Pizza Topping Should You Choose?
Seven options exist. You have to pick four.
- Cheese
- Pepperoni
- Bacon
- Deluxe
The Deluxe is heavy. It comes loaded with sausage, bacon, green bell peppers, mushrooms, and onions. It is a flavor bomb. The others are classics.
I chose all four. I did not make a mistake.
If you eat meat, start with the bacon. Imo’s does not use bits. They use full strips of crispy bacon. Lay it flat across the pie before it goes into the oven. The result is distinct. It provides a smoky crunch that bits just cannot replicate.
The pepperoni is standard, but the cheese carries the sauce. That tangy, slightly sweet, smoky Provel profile is non-negotiable. It binds the pizza together.
How to Bake Frozen Imo’s Pizza for Maximum Crunch
Many people mess this up. They put the frozen pie on a pan. Or they use foil.
Do not do this.
The crust needs air circulation. You need that crispiness. Here is the method I tested. I baked them four times to get it right.
- Preheat the oven to 450°F.
- Move the rack to the middle or slightly lower. You need direct heat.
- Place the frozen pie directly on the oven rack. Do not use parchment. Do not use foil. Just the metal rack.
- Bake for the specified time.
The pepperoni, cheese, and Bacon pizzas take between 11 and 15 minutes. The Deluxe takes a bit longer. 14 to 18 minutes seems to be the sweet spot.
I tried baking on foil once. It was a disaster. The bottom steamed instead of crisping. It became soggy. Learn from my mistake. Direct contact with the hot rack is the secret.
The crust emerges crunchy. It mimics the texture of the pizzerias. The cheese melts into a gooey blanket over the tomato sauce. It looks messy. It tastes incredible.
Does Goldbelly Shipping Ruin the Quality?
The biggest worry when buying food online is the journey. Will it arrive damaged? Will it taste stale?
Imo’s solves this with the dry ice method. The pie stays frozen solid until it hits your counter. I popped my box out of the car and straight into the freezer on a Friday night.
By Saturday, half were gone.
This is convenient dinner fuel. It is fast. It is reliable. It tastes like the shop.
You can’t go wrong with the toppings. You just need to respect the bake time and the rack placement. If you are outside St. Louis, this is your bridge back to that flavor. Or your first ticket into a culinary experience that defies standard pizza logic.
I am adding another four-pack to the cart. Right now.
