Easy Thin and Crispy St. Louis-Style No Yeast Pizza
Biting at the Bits · bitingatthebits.com · 2022 · Original
St. Louisinferred from the title
DietPossibly vegetarian: one line could not be resolved (optional meat toppings; mozzarella; Parmigiano).
Against 5,130 pizza recipes
St. Louis style, 74% hydration: wetter than 68% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
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: 74%) · 450 to 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
160g
Water
118g
Hydration
73.8%
Salt
1.9%
Yeast
n/a
Oil
9.4%
Sauce
150g
Cheese
200g
Dough weight
303g
Process
Bake temp
500°F / 260°C
Bake time
6 to 7 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourall-purpose flour1 1/4 cup · 160g
- saltkosher or sea salt1/2 tsp · 3g
- oilextra virgin olive oil1 tbsp · 15g
- sugarLyle's Golden Syrup1 tsp · 7g
- waterup to 1/2 cup lukewarm water118g
- sauce tomatofinely chopped canned tomatoes2/3 cup · 150g
- cheese mozzarella2 fresh balls of mozzarella200g
- cheese othergrated Parmigiano-Reggiano or Parmesan cheesen/a
- saltsalt to tasten/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1/2 tsp · 1g
- over cheesesliced veggies and/or any meat toppings
- over cheesedried or fresh oregano
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 74% hydration and 1.9% 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 74% 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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