← All pizzas
Cooks Country St. Louis-Style Pizza
Kerena · food.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: 47%) · 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
250g
Water
119g
Hydration
47.4%
Salt
2.4%
Yeast
—
Oil
10.9%
Sauce
273g
Cheese
283g
Dough weight
423g
Process
Bake temp
500°F / 260°C
Bake time
9-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- sauce tomato1 can tomato sauce226.8g
- sauce tomatotomato paste3 tbsp · 45.9g
- sugarsugar1 tbsp · 12.5g
- cheese otherAmerican cheese2 cup · 226g
- cheese othermonterey jack cheese0.5 cup · 56.5g
- flourall-purpose flour2 cup · 250g
- saltsalt1 tsp · 6g
- waterwater0.5 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 bakefresh basil2 tbsp · 3g
- over cheesedried oregano2 tsp · 1g
- over cheese3 drops liquid smoke
- over cheesecornstarch2 tbsp · 25g
- over cheesebaking powder1 tsp · 4.2g