Homemade Copycat Imo's St. Louis Style Pizza Recipe
Garrison Street Eats · garrisonstreeteats.com · 2025 · Original
St. Louisas labeled by the source
DietNot vegetarian: pieces pepperoni sliced. Reviewed: pepperoni; provel cheese.
Against 5,130 pizza recipes
St. Louis style, one of 20 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 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
200g
Water
75g
Hydration
n/a
Salt
1.5%
Yeast
n/a
Oil
6.8%
Sauce
188g
Cheese
226g
Dough weight
302g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourAll Purpose Flour1 cup · 200g
- saltSalt1/2 tsp · 3g
- oilOlive Oil1 tbsp · 13.6g
- waterWater5 tbsp · 75g
- sauce tomatoTomato Sauce1/2 cup · 123g
- sauce tomatoTomato Paste1 tbsp · 15.3g
- sugarSugar1/2 tbsp · 6.3g
- saltSalt and Pepper to tasten/a
- sauce tomatoPizza Sauce1/4 cup · 50g
- cheese otherProvel Cheese shredded2 cup · 226g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCornstarch1 tbsp · 12.5g
- over cheeseBaking Powder1/2 tsp · 2.1g
- over cheeseBasil3/4 tsp · 0.4g
- over cheeseOregano3/4 tsp · 0.4g
- over cheese20 pieces Pepperoni sliced
- over cheese20 pieces Canned Pineapple Chunks
- over cheese1/4 White Onion sliced
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the St. Louis group marked.
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