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Imo's Pizza Recipe (St. Louis Style Pizza)
College Girl · food.com · 2009 · 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: 56%) · 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
266g
Water
149g
Hydration
55.9%
Salt
1.1%
Yeast
—
Oil
3.4%
Sauce
624g
Cheese
226g
Dough weight
453g
Process
Bake temp
500°F / 260°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Ingredients (13)
- flourall-purpose flour2 cup · 250g
- saltsalt0.5 tsp · 3g
- oilolive oil2 tsp · 9g
- sugardark corn syrup2 tsp · 8.4g
- watertbsps water0.5 cup · 118.5g
- waterwater2 tbsp · 30g
- sauce tomatowhole tomatoes16 oz · 453.6g
- sauce tomatotomato paste6 oz · 170.1g
- sugarsugar1.5 tbsp · 18.8g
- sauce tomatocrushed basil1 tsp
- cheese otherwhite cheddar cheese1 cup · 113g
- cheese otherswiss cheese0.5 cup · 56.5g
- cheese otherprovolone cheese0.5 cup · 56.5g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1 tsp · 4.2g
- over cheeseliquid hickory liquid smoke1 tsp · 4.2g
- over cheeseoregano2 tsp · 1g
- over cheesebasil2 tsp · 1g
- over cheesethyme1 tsp · 4.2g