St. Louis Style Pizza
A Beautiful Mess · abeautifulmess.com · 2015 · Original
St. Louisas labeled by the source
DietPossibly vegetarian: two lines could not be resolved (thin yeast-free pizza crust, toppings of your choice). Reviewed: toppings of your choice; Provel cheese.
Against 5,130 pizza recipes
St. Louis style, one of 20 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 450 to 525°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
425°F / 218°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (5)
- yeast1 thin yeast-free pizza crustn/a
- cheese other¼ pound shredded Provel cheese1/4 lb · 113g
- sauce tomatotomato sauce8 oz · 227g
- sauce tomatotomato paste3 tbsp · 45.9g
- sugarsugar1 tbsp · 12.5g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil2 tsp · 1g
- over cheeseoregano2 tsp · 1g
- over cheesetoppings of your choice
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the St. Louis group marked.
Or browse all 5130 pizza recipes.