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Best St. Louis-Style Pizza (Authentic Cracker Crust)

Eat Healthy 365 · eathealthy365.com · 2026 · Original

St. Louisinferred from the title

DietPossibly vegetarian: one line could not be resolved (your favorite toppings). Reviewed: provolone; cheddar; 'your favorite toppings' unresolved.

Against 5,130 pizza recipes

St. Louis style, 66% hydration: drier than 53% 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: 66%) · 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

180g

Water

119g

Hydration

65.8%

Salt

1.7%

Yeast

n/a

Oil

11.3%

Sauce

225g

Cheese

227g

Dough weight

326g

Process

Bake temp

450°F / 232°C

Bake time

10 to 14 min

Oven

home standard

Surface

stone

Ingredients (10)

  • flourall-purpose flour1 1/2 cup · 180g
  • sugargranulated sugar1/2 tsp · 2.1g
  • saltkosher salt1/2 tsp · 3g
  • oilvegetable oil or other neutral oil1 1/2 tbsp · 20.4g
  • waterwarm water1/2 cup · 119g
  • sauce tomato1 can tomato sauce225g
  • saltSalt and black peppern/a
  • cheese otherprovolone cheese4 oz · 113g
  • cheese otherwhite cheddar cheese2 oz · 57g
  • cheese otherSwiss cheese2 oz · 57g

Toppings (6)

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

  • over cheesebaking powder1/2 tsp · 2.1g
  • over cheesedried oregano1 tsp · 0.5g
  • over cheesegarlic powder1/4 tsp · 1.1g
  • over cheeseonion powder1/4 tsp · 1.1g
  • over cheesePinch of red pepper flakes
  • over cheeseYour favorite toppings

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