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St. Louis style pizza recipe

All For Pizza · allforpizza.com · 2022 · Original

St. Louisas labeled by the source

DietNot vegetarian: pepperoni slices, italian sausage. Reviewed: pepperoni; Italian sausage; provel.

Against 5,130 pizza recipes

St. Louis style, 47% hydration: drier than 92% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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: 47%) · 450 to 525°F bake (this recipe: 450°F)

Baker's percentages

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

Flour

250g

Water

119g

Hydration

47.4%

Salt

1.2%

Yeast

n/a

Oil

0%

Sauce

510g

Cheese

113g

Dough weight

380g

Process

Bake temp

450°F / 232°C

Bake time

10 min

Oven

home standard

Surface

stone

Ingredients (9)

  • flourall-purpose flour2 cup · 250g
  • saltsalt1/2 tsp · 3g
  • sugardark corn syrup2 tsp · 8.4g
  • waterwater1/2 cup · 119g
  • oilolive oiln/a
  • sauce tomatocanned whole peeled tomatoes12 oz · 340g
  • sauce tomatocanned tomato paste6 oz · 170g
  • sugarsugarn/a
  • cheese otherprovel cheese1 cup · 113g

Toppings (6)

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

  • over cheesebaking powder1 tsp · 4.2g
  • over cheesedried basil1 tsp · 0.5g
  • over cheesethyme1/4 tsp · 1.1g
  • over cheese25-30 pepperoni slices
  • over cheeseItalian sausage1 cup · 150g
  • post bakeDried chili flakes

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