10 Things You Didn't Know About Imo's Pizza

You know how an Imo's pie should be cut, and you know the three delicious ingredients that make up Provel. But we've rounded up some tidbits that maybe you didn't already know. -- Nancy Stiles This post was originally published in a different format in July 2014

You know how an Imo's pie should be cut, and you know the three delicious ingredients that make up Provel. But we've rounded up some tidbits that maybe you didn't already know.

-- Nancy Stiles

This post was originally published in a different format in July 2014

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Ed Imo borrowed just $500 to open the first Imo's in 1964, which is less than $4,000 in today's money.
Photo courtesy of Liza Lagman Sperl / Flickr

Ed Imo borrowed just $500 to open the first Imo's in 1964, which is less than $4,000 in today's money.



Photo courtesy of Liza Lagman Sperl / Flickr
He also worked as a tile setter during the day and served up pizzas with his wife, Margie, at night. That explains the squares.
Photo courtesy of Wikimedia Commons

He also worked as a tile setter during the day and served up pizzas with his wife, Margie, at night. That explains the squares.



Photo courtesy of Wikimedia Commons
Provel was first produced in Wisconsin by the Hoffman Cheese Company, and although there are differing accounts of who exactly came up with it, the Hoffman brothers worked with St. Louisans to develop it. Hoffman is now owned by a subsidiary of Kraft.
Photo courtesy of judahworldchamp / Instagram

Provel was first produced in Wisconsin by the Hoffman Cheese Company, and although there are differing accounts of who exactly came up with it, the Hoffman brothers worked with St. Louisans to develop it. Hoffman is now owned by a subsidiary of Kraft.



Photo courtesy of judahworldchamp / Instagram
Each Imo's franchise uses about 25,000 pounds of Provel a year.
Photo courtesy of Caroline Yoo

Each Imo's franchise uses about 25,000 pounds of Provel a year.



Photo courtesy of Caroline Yoo
The cash register at the first Imo's was a fishing tackle box.
Photo courtesy of VanityFair.com

The cash register at the first Imo's was a fishing tackle box.



Photo courtesy of VanityFair.com
Brett Hull decided to stay with the Blues over a pie at Imo's in 1988.
Photo courtesy of Liza Lagman Sperl / Flickr

Brett Hull decided to stay with the Blues over a pie at Imo's in 1988.



Photo courtesy of Liza Lagman Sperl / Flickr
Imo's was first opened up to franchisees in 1985.
Photo courtesy of Amy Meredith / Flickr

Imo's was first opened up to franchisees in 1985.



Photo courtesy of Amy Meredith / Flickr
Imo's sells more than 5 million pizzas a year.
Photo courtesy of Paul Sableman

Imo's sells more than 5 million pizzas a year.



Photo courtesy of Paul Sableman
Imo's sauce is slow cooked for four hours before it goes on the crust, which reduces the acidity.
Photo courtesy of Elaine Marschik / Flickr

Imo's sauce is slow cooked for four hours before it goes on the crust, which reduces the acidity.



Photo courtesy of Elaine Marschik / Flickr
The two best-selling pizzas are sausage and sausage and bacon.
Photo courtesy of prettywar-stl / Flickr

The two best-selling pizzas are sausage and sausage and bacon.



Photo courtesy of prettywar-stl / Flickr