St. Louis-Style Pizza (Thin Cracker Crust)
Cooking with Cocktail Rings · cookingwithcocktailrings.com · 2025 · Original
St. Louisas labeled by the source
DietVegetarian. Not vegan: shredded smoked provolone, shredded swiss cheese, shredded sharp white cheddar.
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.
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
16.3%
Sauce
123g
Cheese
513g
Dough weight
417g
Process
Bake temp
450°F / 232°C
Bake time
7 min
Oven
home standard
Surface
stone
Ingredients (9)
- sauce tomato½ cup tomato paste1/2 cup · 123g
- sugargranulated sugar1 tsp · 4.2g
- salt½ teaspoon kosher salt1/2 tsp · 3g
- flourall-purpose flour2 cup · 250g
- water½ cup + 2 tablespoons water1/2 cup · 119g
- oilextra-virgin olive oil2 tbsp · 27.2g
- cheese othershredded smoked provolone1 cup · 200g
- cheese othershredded Swiss cheese1 cup · 113g
- cheese othershredded sharp white cheddar1 cup · 200g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese½ teaspoon garlic powder1/2 tsp · 2.1g
- over cheese½ teaspoon onion powder1/2 tsp · 2.1g
- over cheese¼ teaspoon dried basil1/4 tsp · 0.1g
- over cheesebaking powder1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 47% hydration and 1.2% 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 47% 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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