When Chris Sommers and Frank Uible decided to open a pizzeria in St. Louis, they didn't look to the usual suspects for inspiration. No New York thin crust or Chicago deep-dish for them. And certainly no St. Louis-style pie. Instead they purchased the rights to the crust recipe from a San Francisco restaurant called Little Star. It's a deep-dish crust, made in part with cornmeal: soft, yes, with a pleasant, focaccia-like chew, and a distinct (though not overwhelming) granular quality. Oh, yeah, and it's delicious, especially when you order Pi's "Bucktown" pizza, which features roasted chicken, artichoke hearts, feta and mozzarella among its heap of toppings.