St. Louis-Style Pizza
seriouseats.com · 2025 · Original
St. Louisinferred from the title
DietVegetarian. Not vegan: packed cup shredded provolone, packed cup shredded white cheddar cheese, packed cup shredded swiss cheese and 2 more. Reviewed: provolone; cheddar; heavy cream.
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 (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
255g
Water
652g
Hydration
n/a
Salt
4.7%
Yeast
0.39%
Oil
14.1%
Sauce
184g
Cheese
275g
Dough weight
990g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
3 min
Oven
home standard
Surface
stone
Ingredients (13)
- flourall-purpose flour255g
- oilvegetable shortening3 tbsp · 36g
- waterice water1/2 cup · 119g
- saltDiamond Crystal kosher salt6g
- sugargranulated sugar5g
- yeastinstant yeast1g
- sauce tomatotomato paste3/4 cup · 184g
- waterwater2 1/4 cup · 533g
- cheese other1 packed cup shredded provolone1 cup · 135g
- cheese other1/2 packed cup shredded white cheddar cheese1/2 cup · 70g
- cheese other1/2 packed cup shredded Swiss cheese1/2 cup · 70g
- dairy doughheavy cream2 tbsp · 25g
- cheese othergrated Romano cheese2 tbsp
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder1/2 tsp · 2.1g
- over cheesedried basil1/2 tsp · 0.3g
- over cheesedried oregano1/4 tsp · 0.1g
- over cheesefreshly ground black pepper1/4 tsp · 1.1g
- over cheese9 drops hickory-flavored liquid smoke
- over cheesesodium citrate2 tsp · 9g
- over cheesedried Italian oregano1/2 tsp · 0.3g
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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