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St. Louis-Style Pizza
Unknown · americastestkitchen.com · 2012 · Original
St. Louis (asserted)
St. Louis (St. Louis): cracker crust (no yeast in many versions), Provel cheese blend, sweet sauce; Imo's is the archetype
Style norms: 45–55% hydration (this recipe: 42%) · 450–525°F bake (this recipe: 500°F)
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
—
Oil
9.6%
Sauce
46g
Cheese
283g
Dough weight
456g
Process
Bake temp
500°F / 260°C
Bake time
9-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- sauce tomato1 can tomato sauce—
- sauce tomatotomato paste3 tbsp · 45.9g
- sugarsugar1 tbsp · 12.5g
- cheese othershredded white American cheese2 cup · 226g
- cheese othershredded Monterey Jack cheese0.5 cup · 56.5g
- flourall-purpose flour2 cup · 283g
- saltsalt1 tsp · 6g
- waterplus 2 tablespoons water0.5 cup · 118.5g
- 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