Best 6 St Louis Style Pizza Dough Recipes

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In the realm of pizza gastronomy, St. Louis-style pizza stands as a unique and delectable regional variation. Originating in the vibrant city of St. Louis, Missouri, this pizza boasts a distinctively thin and crispy crust, generously coated with a tangy, tomato-based sauce and a blend of Provel cheese, a processed cheese unique to the region. Unlike its deep-dish or New York-style counterparts, St. Louis-style pizza exudes an airy lightness, with its cracker-like crust providing a delightful crunch with every bite. This article presents a comprehensive guide to crafting this iconic pizza, featuring three meticulously crafted recipes: a classic St. Louis-style pizza dough, a homemade Provel cheese substitute, and a savory tomato sauce that captures the essence of this beloved dish. Prepare to embark on a culinary journey that will transport your taste buds to the heart of St. Louis, savoring the flavors that have captivated pizza enthusiasts for generations.

Here are our top 6 tried and tested recipes!

ST. LOUIS-STYLE PIZZA



St. Louis-Style Pizza image

Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 pizzas (4 servings each.)

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 to 10 tablespoons water
2 tablespoons olive oil
2/3 cup crushed tomatoes in puree
2 tablespoons tomato paste
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
12 ounces Provel cheese, shredded or 1-1/2 cups shredded white cheddar plus 1 cup shredded provolone plus 1 cup shredded Swiss
1 package (3-1/2 ounces) sliced pepperoni
1 small green pepper, thinly sliced

Steps:

  • In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.

Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.

IMO'S PIZZA RECIPE (ST. LOUIS STYLE PIZZA)



Imo's Pizza Recipe (St. Louis Style Pizza) image

If you've had it, you know its crispy and amazing.he definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of large pie shaped slices. The crust is too thin to be folded like a NY style slice so little party pieces werer made. Provel is a trademark for three cheeses fused to form one (provolone, swiss, and white cheddar), used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza. (wikipedia.com) George's pizza off of 95th St. in Overland Park, KS is my favorite pizza joint hands down. They do a similar style to this.

Provided by College Girl

Categories     < 60 Mins

Time 40m

Yield 2 12, 12 serving(s)

Number Of Ingredients 21

2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark corn syrup
1/2 cup tbsps water
2 tablespoons water
16 ounces whole tomatoes (diced into fine pieces)
6 ounces tomato paste
1 1/2 tablespoons sugar
1 teaspoon crushed basil
1/2 teaspoon salt
1/4 teaspoon thyme
1 cup white cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup provolone cheese, shredded
1 teaspoon liquid hickory liquid smoke
2 teaspoons oregano
2 teaspoons basil
1 teaspoon thyme

Steps:

  • Crust: Mix until thoroughly combined - Dough will be very stiff. makes enough for two (2) 12" pizza pies. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin.
  • In order to move the crusts around a pizza peel sprinkled with cornmeal works well.
  • After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imos uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices.
  • Sauce:Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza.
  • On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created.
  • Cheese:Toss until cheeses and smoke flavoring are completely incorporated. Typically it's enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you'll want to make more.
  • Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.
  • In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza.
  • Now you have the correct style crust, sweet sauce, smoky cheese, generous toppings, it's now ready to be lightly sprinkled with some Italian seasonings.
  • Seasonings: Combine all the ingredients in a small mixing bowl and blend well.
  • While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.
  • And, as a final touch to truly replicate Imo's Pizza at home, is to cut the pizza into tile-like squares instead of the traditional triangle slices.

Nutrition Facts : Calories 209.2, Fat 7.5, SaturatedFat 4.2, Cholesterol 19.5, Sodium 473.6, Carbohydrate 27.7, Fiber 1.7, Sugar 6.1, Protein 8.6

ST. LOUIS-STYLE PIZZA



St. Louis-Style Pizza image

St. Louis-style pizza has a super thin crust topped with pizza sauce, provel cheese and Italian seasoning. It's one of the quickest homemade pizzas you can make being the crust doesn't have yeast in it and it takes all of 12 minutes to bake. If you have a pizza craving at six you can be eating a fresh, hot square of pizza by six-thirty. Faster than take-out. The crust is made of self-rising flour, olive oil and water. It comes together fast and is easy to roll out. If you bake your pizza on a pizza stone it will be crispier than if you bake it on a baking sheet. The baking sheet gives the crust a little bit of chewiness. I like to sub 1/2 cup whole wheat flour to make it just a little healthier. Adapted from King Arthur flour and posted on cinnamonspiceandeverythingnice.com.

Provided by Sharon123

Categories     Cheese

Time 27m

Yield 2 pizzas, 8 serving(s)

Number Of Ingredients 10

2 cups unbleached self-rising flour (or substitute 2 cups all-purpose flour plus 1 tablespoon baking powder teaspoon salt and increase th)
1/2 teaspoon salt, and increase the water to 1/2 cup
2 tablespoons olive oil
6 tablespoons water
2/3 cup pizza sauce (Prego Pizzaria sauce is good)
1/2-3/4 cup shredded sharp white cheddar cheese
1 cup shredded smoked provolone cheese (or mozzarella cheese)
1/2 cup shredded swiss cheese
dried Italian seasoning or pizza seasoning
chopped parsley (optional)

Steps:

  • Preheat oven to 425°F and lightly grease two 12" round pizza pans, or a couple of large baking sheets.
  • Make the crust:
  • Mix the flour, oil, and water together - the mixture will be shaggy. Use your hands to gather it together and form into a ball. Divide it in two and form each half into a disk the rounder the better.
  • Cover with saran wrap and allow to rest 10 minutes to make for easier rolling - skip this step if you're in a hurry.
  • Grease a piece of parchment or wax paper about 12" square and set a circle of dough in the middle. Cover with another lightly greased piece. Use a rolling pin to roll the dough very thin - 1/8 inch or less.
  • Place the dough on the prepared pans. Top each pizza with 1/3 cup of the sauce.
  • Mix the cheeses together and sprinkle 1/2 over top of each then season with Italian herbs or pizza seasoning.
  • Bake the pizzas for 9 to 12 minutes or until the cheese is melted with a few golden brown spots and the edges/bottom of the crust are golden brown.
  • Remove the pizzas from the oven and let set 5 minutes. Transfer to a cutting board, cut into squares, sprinkle over chopped parsley and serve immediately.

Nutrition Facts : Calories 263.8, Fat 12.5, SaturatedFat 6.1, Cholesterol 25.6, Sodium 782.8, Carbohydrate 25.8, Fiber 1.3, Sugar 0.7, Protein 11.3

ST. LOUIS STYLE PIZZA



ST. LOUIS STYLE PIZZA image

Categories     Cheese     Tomato     Bake

Yield 2 12"

Number Of Ingredients 29

Crust
In large mixing bowl combine
2 cups + 2 tbs flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark corn syrup
1/2 cup water
2 tablespoons water
Sauce
16 ounces whole tomatoes
(diced into fine pieces)
6 ounces tomato paste
1 1/2 tablespoons sugar
1 teaspoon crushed basil
1/2 teaspoon salt
1/4 teaspoon thyme
Cheese
1 cup white cheddar cheese,
shredded
1/2 cup swiss cheese,
shredded
1/2 cup provolone cheese,
shredded
1 teaspoon liquid hickory
liquid smoke
Italian Seasoning
2 teaspoons oregano
2 teaspoons basil

Steps:

  • Crust: Mix until thoroughly combined. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin. In order to move the crusts around a pizza peel sprinkled with cornmeal works well. Sauce: Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies Cheese: Toss until cheeses and smoke flavoring are completely incorporated. It's enough cheese for two (2) 12" pizza pies. Now it's ready to be lightly sprinkled with some Italian seasonings. Seasonings: Combine all the ingredients in a small mixing bowl and blend well. At home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.

COOKS COUNTRY ST. LOUIS-STYLE PIZZA



Cooks Country St. Louis-Style Pizza image

Haven't tried this yet but wanted to put it here for safe keeping. The recipe calls for white American cheese...they suggest getting it at the deli counter.

Provided by Kerena

Categories     < 30 Mins

Time 22m

Yield 2 pizzas, 16 serving(s)

Number Of Ingredients 15

1 (8 ounce) can tomato sauce
3 tablespoons tomato paste
2 tablespoons fresh basil, chopped
1 tablespoon sugar
2 teaspoons dried oregano
2 cups American cheese, shredded
1/2 cup monterey jack cheese, shredded
3 drops liquid smoke
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup water, plus 2 Tablespoons
2 tablespoons olive oil

Steps:

  • Whisk together tomato sauce, tomato paste, basil and 1T sugar and oregano in a small bowl; set aside.
  • Toss cheeses with liquid smoke in a medium bowl; set aside.
  • Combine flour, cornstarch, 2 tsp sugar, baking powder and salt in a large bowl. Combine water and olive oil in measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto slightly floured surface and knead 3 or 4 times, until cohesive.
  • Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack and heat oven to 475 degrees.
  • Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12" circle, rotating parchment as needed. Lift parchement and pizza off work surface onto inverted baking sheet (not one in the oven).
  • Top each piece of dough with half of the sauce and half of cheese. Carefully pull parchment off of baking sheet onto hot oven stone. Bake until underside is golden brown and cheese is completely melted, 9-12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool a few minutes. Assemble and bake second pizza. Cut into 2" squares. Serve.
  • Note - dough can be made in advance. Once mixed tightly wrap dough in plastic and refrigerate up to 2 days.
  • Variation - If you would like to add pepperoni arrange them on a paper towel lined plate, cover with paper towl and microwave 2 minutes. Let cool. Add to pizza either before or after cheese.

Nutrition Facts : Calories 100.3, Fat 3, SaturatedFat 0.9, Cholesterol 3.1, Sodium 286.3, Carbohydrate 15.7, Fiber 0.8, Sugar 2.4, Protein 2.8

ST. LOUIS PIZZA



St. Louis Pizza image

Make and share this St. Louis Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 (28 ounce) can whole Italian plum tomatoes, preferably San Marzano
3 garlic cloves, crushed and peeled
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
6 tablespoons shredded fresh basil
5 ounces sharp white cheddar cheese, cut in chunks
5 ounces swiss cheese, cut in chunks
5 ounces smoked provolone cheese, cut in chunks

Steps:

  • In the bowl of an electric mixer fitted with the dough hook, combine the flour, baking powder, and salt.
  • Mix 1/2 cup plus 2 tablespoons water and the olive oil in a cup and, with the mixer on medium speed, pour the wet ingredients into the dry.
  • Knead the dough in the mixer until soft and smooth, about 2 minutes.
  • Remove the dough, and knead on a well-floured counter a few times, then wrap in plastic and let rest at room temperature while you make the topping.
  • Preheat oven to 450° with a pizza stone on the bottom rack.
  • Drain and crush the canned tomatoes, squeezing out as much juice as possible; coarsely chop the tomatoes and put in a medium bowl; add in the crushed garlic, olive oil, and salt; let steep 10-15 minutes.
  • After the garlic has steeped, discard it and stir in the basil.
  • Combine the three cheese in a food processor, pulsing until cheese is mixed to a crumbly paste.
  • Divide the dough in half; on a floured work surface, roll the dough into an 11-12 inch round.
  • Put the dough on a floured pizza peel, or on the back of a baking sheet lined with parchment paper.
  • Spread with half of the sauce, all the way to the edges of the dough.
  • Top with half of the cheese.
  • Slide the pizza off the pizza peel or baking sheet with parchment onto the pizza stone.
  • Bake until very crisp, about 13 -15 minutes.
  • Repeat with remaining sauce and dough.

Nutrition Facts : Calories 387.3, Fat 21.2, SaturatedFat 10.7, Cholesterol 47.3, Sodium 515.6, Carbohydrate 31.3, Fiber 2.1, Sugar 3.1, Protein 18.2

Tips:

  • For the best results, use high-quality ingredients. This means using a good quality flour, yeast, water, and salt. You should also use fresh toppings.
  • Make sure the water is warm, but not hot. Hot water will kill the yeast and prevent the dough from rising.
  • Let the dough rise in a warm place for at least an hour. This will give the yeast time to work and the dough to double in size.
  • When you are rolling out the dough, be careful not to overwork it. Overworking the dough will make it tough.
  • Bake the pizza at a high temperature for a short amount of time. This will give the pizza a crispy crust and a chewy interior.
  • Don't overload the pizza with toppings. Too many toppings will make the pizza soggy.
  • Let the pizza cool for a few minutes before slicing and serving. This will help the cheese to set and the pizza to hold together.

Conclusion:

St. Louis-style pizza is a unique and delicious type of pizza that is sure to please everyone. With its thin crust, gooey cheese, and tangy sauce, St. Louis-style pizza is a perfect meal for any occasion. If you are looking for a new and exciting pizza recipe to try, be sure to give St. Louis-style pizza a try. You won't be disappointed!

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