St. Louis-Style Pizza Recipe

Learn how to make authentic homemade St. Louis-Style Pizza with its signature cracker-thin crust and Provel cheese blend. This easy baking recipe delivers that classic Midwestern pizza experience with sweet tomato sauce, perfect for family dinners or gatherings. Best served cut into squares like they do in St. Louis!

Difficulty:

Beginner

Prep Time:

25 mins

Cook Time:

15 mins

Serves:

1 pizza (8-10 squares)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">2g instant yeast (much less than regular pizza for that cracker-thin texture)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp corn syrup (or honey)</li><li class="ingredients-single-item">120ml warm water</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">For the sauce:</li><li class="ingredients-single-item">225g tomato sauce</li><li class="ingredients-single-item">15g tomato paste</li><li class="ingredients-single-item">1 tbsp sugar</li><li class="ingredients-single-item">1/2 tsp dried basil</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1/4 tsp garlic powder</li><li class="ingredients-single-item">For the cheese topping:</li><li class="ingredients-single-item">200g Provel cheese, shredded (or a mixture of 100g white cheddar, 50g Swiss cheese, and 50g provolone)</li><li class="ingredients-single-item">Your choice of toppings, thinly sliced (pepperoni, Italian sausage, mushrooms, etc.)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

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🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking steel (preferred but not essential)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">33cm (13-inch) round pizza pan or baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to its highest setting (usually 250°C/480°F) with a pizza stone or baking steel inside if you have one. The extremely hot surface will help create that characteristic crispy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, mix flour, salt, oregano, and the small amount of yeast in a large bowl. The minimal yeast is crucial for St. Louis-style pizza's unleavened, cracker-like texture. In a separate container, combine warm water, olive oil, and corn syrup (which adds the signature slight sweetness and helps with browning).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the wet ingredients into the dry and mix until it forms a cohesive dough. Unlike traditional pizza dough, you don't need to develop much gluten, so knead only for about 2 minutes until smooth. Let the dough rest for just 10 minutes – we're not looking for much rise here.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rests, prepare your sauce by combining all sauce ingredients in a small saucepan. Simmer on low heat for 10 minutes, stirring occasionally. The extended cooking time concentrates the flavors and removes excess moisture. The sauce should be slightly sweeter than traditional pizza sauce – this sweetness is a hallmark of St. Louis-style pizza.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a floured surface, roll the dough extremely thin – about 2-3mm thickness. This is much thinner than typical pizza dough and is essential for the authentic cracker-like crust. If the dough springs back, let it rest for 5 minutes before continuing. The goal is a nearly translucent dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a lightly oiled pizza pan or baking sheet. Trim any excess hanging over the edges to create a neat circle. Dock the dough thoroughly with a fork all over the surface – this prevents bubbling and helps maintain the cracker texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Par-bake the crust for 4-5 minutes until it just starts to firm up but isn't browning yet. This step ensures the thin crust doesn't become soggy once toppings are added.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from oven and spread a thin layer of the sauce over the par-baked crust, leaving a small border around the edge. St. Louis-style pizza uses less sauce than many other styles – just enough to cover the dough with a thin layer.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the Provel cheese (or your cheese mixture) evenly across the sauce. The unique, gooey melting properties of Provel are characteristic of St. Louis pizza – it should completely cover the sauce in an even layer. Add any additional toppings now, keeping them minimal and thinly sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Return the pizza to the hot oven and bake for 8-10 minutes until the cheese is bubbling and showing some golden spots, and the crust edge is crisp and browned. Watch carefully as the thin crust can burn quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let rest for 2 minutes. Instead of cutting into triangular slices, use a pizza cutter or sharp knife to cut the pizza into small squares (known as "party cut" or "tavern cut") – this is the traditional St. Louis way to serve this style of pizza.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve immediately while the cheese is still warm and slightly gooey, but firm enough to pick up the squares without drooping. The crust should make a distinct cracking sound when bitten – a sign you've achieved the authentic St. Louis-style cracker crust.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in St. Louis-Style Pizza?

St. Louis-Style Pizza features an unleavened cracker-thin crust made with flour, minimal yeast, olive oil and corn syrup. The sauce is distinctively sweet, containing tomato sauce, tomato paste and sugar. The signature ingredient is Provel cheese (or a mix of cheddar, Swiss and provolone).

How to cook St. Louis-Style Pizza at home?

Learn how to cook St. Louis-Style Pizza by rolling the dough extremely thin (2-3mm), par-baking the crust, applying a sweet tomato sauce, topping with Provel cheese, and baking at high heat until crispy. The key techniques are achieving that cracker-like crust and cutting the finished pizza into squares rather than triangular slices, as is traditional in St. Louis.

What makes Provel cheese special for pizza?

Provel cheese is a processed cheese blend invented in St. Louis that combines cheddar, Swiss, and provolone. It has distinctive gooey melting properties, creating a smooth texture without the stringiness of mozzarella. This unique melting characteristic gives St. Louis-style pizza its characteristic clean bite.

Why is thin-crust pizza cut into squares instead of triangles?

Square-cut pizza (also called "party cut" or "tavern cut") is traditional in the Midwest, particularly St. Louis. This cutting style creates easy-to-eat pieces with some coveted corner pieces that are extra crispy. It's practical for sharing and allows for more even distribution of the cracker-thin crust experience.

Can I make a cracker-thin pizza crust without a pizza stone?

Yes, you can achieve a cracker-thin crust using a regular baking sheet, though a pizza stone does provide better heat distribution. The key is rolling the dough extremely thin, docking it thoroughly with a fork, and par-baking before adding toppings to ensure the signature crisp texture.

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