St. Louis-Style Pizza Recipe

<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>

<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>

<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>