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St. Louis Style Pizza

12 Tomatoes · 12tomatoes.com · Original

St. Louisas labeled by the source

DietNot vegetarian: italian sausage, strips cooked bacon.

Against 5,130 pizza recipes

St. Louis style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% of recipes that state an oven.

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St. Louis (St. Louis): cracker crust (no yeast in many versions), Provel cheese blend, sweet sauce; Imo's is the archetype

Tradition: 45 to 55% hydration (this recipe: 63%) · 450 to 525°F bake (this recipe: 550°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

188g

Water

119g

Hydration

63.2%

Salt

1.6%

Yeast

n/a

Oil

21.8%

Sauce

200g

Cheese

339g

Dough weight

350g

Process

Bake temp

550°F / 288°C

Bake time

10 min

Oven

home standard

Surface

stone

Ingredients (10)

  • flourall-purpose flour1 1/2 cup · 188g
  • saltkosher salt1/2 tsp · 3g
  • oilolive oil3 tbsp · 40.8g
  • waterwarm water1/2 cup · 119g
  • cheese otherSwiss cheese1/2 cup · 56.5g
  • cheese mozzarellamozzarella cheese1/2 cup · 56.5g
  • cheese otherwhite cheddar cheese1/2 cup · 56.5g
  • cheese otherprovolone cheese1/2 cup · 56.5g
  • sauce tomatopizza sauce1 cup · 200g
  • cheese othercheese blend1 cup · 113g

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesebaking powder1 tsp · 4.2g
  • over cheese. Italian sausage8 oz · 227g
  • over cheesebell pepper1/2 cup · 100g
  • over cheeseyellow onion1/2 cup · 100g
  • over cheese3 strips cooked bacon

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