St. Louis-Style Pizza
americastestkitchen.com · 2012 · Original
St. Louisinferred from the title
DietVegetarian. Not vegan: shredded white american cheese, shredded monterey jack cheese.
Against 5,130 pizza recipes
St. Louis style, 42% hydration: drier than 98% of the 1,480 doughs that parse.
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: 42%) · 450 to 525°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
283g
Water
119g
Hydration
41.9%
Salt
2.1%
Yeast
n/a
Oil
9.6%
Sauce
46g
Cheese
283g
Dough weight
456g
Process
Bake temp
n/a
Bake time
9 to 12 min
Oven
home standard
Surface
stone
Ingredients (9)
- sauce tomato1 can tomato saucen/a
- sauce tomatotomato paste3 tbsp · 45.9g
- sugarsugar1 tbsp · 12.5g
- cheese othershredded white American cheese2 cup · 226g
- cheese othershredded Monterey Jack cheese1/2 cup · 56.5g
- flourall-purpose flour2 cup · 283g
- saltsalt1 tsp · 6g
- waterplus 2 tablespoons water1/2 cup · 119g
- oilolive oil2 tbsp · 27.2g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakechopped fresh basil2 tbsp · 3g
- over cheesedried oregano2 tsp · 1g
- over cheese3 drops liquid smoke
- over cheesecornstarch2 tbsp · 25g
- over cheesebaking powder1 tsp · 4.2g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 42% hydration and 2.1% salt, then set your own flour weight and ball count.
- 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 doesWhere 42% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the St. Louis group marked.
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