St. Louis Thin Crust
Napo · napo.pizza · Original
St. Louisas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: vegetable shortening; all plant.
Against 5,130 pizza recipes
St. Louis style, 50% hydration: drier than 88% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
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: 50%) · 450 to 525°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
600g
Water
300g
Hydration
50.0%
Salt
2.0%
Yeast
0.50%
Oil
5.0%
Sauce
n/a
Cheese
n/a
Dough weight
957g
Process
Bake temp
450°F / 232°C
Bake time
10 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (6)
- flourCeresota AP Flour600g
- waterWater300g
- oilCrisco shortening30g
- saltSalt12g
- sugarSugar12g
- yeastADY Yeast3g
Keep exploring
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Do something with it
- Scale this doughStart from 50% hydration and 2.0% 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 50% 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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