St. Louis-Style Pizza

Name: St. Louis-Style Pizza
Cook time: 15 min
Ingredients: 2 cup King Arthur Unbleached Self-Rising Flour; 2 tbsp olive oil; 6 tbsp 6 to 7 tablespoons water; 0.6666666666666666 cup pizza sauce; 1 cup grated or shredded sharp white cheddar cheese; 0.5 cup grated or shredded smoked provolone cheese; 0.5 cup grated or shredded Swiss cheese

PJ Hamel · kingarthurbaking.com · 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 · 450–525°F bake (this recipe: 425°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

227g

Water

85g

Hydration

—

Salt

—

Yeast

—

Oil

11.0%

Sauce

152g

Cheese

227g

Dough weight

337g

Process

Bake temp

425°F / 218°C

Bake time

10-15 min

Oven

home standard

Surface

stone

Ingredients (7)

flourKing Arthur Unbleached Self-Rising Flour2 cup · 227g
oilolive oil2 tbsp · 25g
water6 to 7 tablespoons water6 tbsp · 85g
sauce tomatopizza sauce0.6666666666666666 cup · 152g
cheese othergrated or shredded sharp white cheddar cheese1 cup · 113g
cheese othergrated or shredded smoked provolone cheese0.5 cup · 57g
cheese othergrated or shredded Swiss cheese0.5 cup · 57g

Toppings (1)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseKing Arthur Pizza Seasoning or dried Italian herbs

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (1)