Imo's Pizza Recipe (St. Louis Style Pizza)
College Girl · food.com · 2009 · Original
St. Louisinferred from the title
DietVegetarian. Not vegan: white cheddar cheese, swiss cheese, provolone cheese.
Against 5,130 pizza recipes
St. Louis style, 56% hydration: drier than 83% 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: 56%) · 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
266g
Water
149g
Hydration
55.9%
Salt
1.1%
Yeast
n/a
Oil
3.4%
Sauce
624g
Cheese
226g
Dough weight
453g
Process
Bake details not stated on the source page.
Ingredients (13)
- flourall-purpose flour2 cup · 250g
- saltsalt1/2 tsp · 3g
- oilolive oil2 tsp · 9g
- sugardark corn syrup2 tsp · 8.4g
- watertbsps water1/2 cup · 119g
- waterwater2 tbsp · 30g
- sauce tomatowhole tomatoes16 oz · 454g
- sauce tomatotomato paste6 oz · 170g
- sugarsugar1 1/2 tbsp · 18.8g
- sauce tomatocrushed basil1 tsp
- cheese otherwhite cheddar cheese1 cup · 113g
- cheese otherswiss cheese1/2 cup · 56.5g
- cheese otherprovolone cheese1/2 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
Keep exploring
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Do something with it
- Scale this doughStart from 56% hydration and 1.1% 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 56% 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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