Pizza Break: Pi Pizzeria

It’s been a while since my last pizza break installment, so I decided to bring it back.

Pi Pizzeria is a St. Louis staple. It’s been around for a while now, and there are restaurants downtown and in the suburbs. There are also restaurants in D.C. and I used to go to the one in Penn Quarter sometimes with Rachel, my best friend from home.

Pi is known for their deep-dish pizza, and for good reason: It’s addictive. The pizza has a crispy cornmeal crust that’s soft on the inside, and it’s filled with different toppings. I always go for the “Berkeley,” with kalamata olives, mozzarella, zucchini, mushrooms, onion, garlic and red pepper, but I’m also a big fan of the “Western Addition” with baby spinach, ricotta and feta.

If you go in the direction of the thin crust pizza, definitely check out the “East Loop.” It has mozzarella, roasted chicken, mushroom, red onion and basil pesto. You’ll end up eating the whole thing by yourself. I always end up eating the whole pizza by myself, whether it’s deep-dish or thin crust.

The best part about Pi pizza besides the crust is the sauce. It’s fresh, tomato-y and spicy but not overwhelmingly so. It makes you forget that you’re eating an entire deep-dish pizza by yourself, which is not an easy feat.

Here is a song that reminds me of Pi pizza. It’s also good for moments when you need to go lie down because you decided to throw self-control out the window.

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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