Cooks Country St. Louis-Style Pizza
Kerena · food.com · 2012 · Original
St. Louisinferred from the title
DietVegetarian. Not vegan: american cheese, monterey jack cheese.
Against 5,130 pizza recipes
St. Louis style, 47% hydration: drier than 92% 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: 47%) · 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
250g
Water
119g
Hydration
47.4%
Salt
2.4%
Yeast
n/a
Oil
10.9%
Sauce
273g
Cheese
283g
Dough weight
423g
Process
Bake temp
n/a
Bake time
9 to 12 min
Oven
home standard
Surface
stone
Ingredients (9)
- sauce tomato1 can tomato sauce227g
- sauce tomatotomato paste3 tbsp · 45.9g
- sugarsugar1 tbsp · 12.5g
- cheese otherAmerican cheese2 cup · 226g
- cheese othermonterey jack cheese1/2 cup · 56.5g
- flourall-purpose flour2 cup · 250g
- saltsalt1 tsp · 6g
- waterwater1/2 cup · 119g
- oilolive oil2 tbsp · 27.2g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh 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 47% hydration and 2.4% 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.
Or browse all 5130 pizza recipes.