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St. Louis-Style Pizza
Unknown · seriouseats.com · 2025 · 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: 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
—
Salt
4.7%
Yeast
0.39%
Oil
14.1%
Sauce
184g
Cheese
275g
Dough weight
990g
Process
Bake temp
500°F / 260°C
Bake time
3-5 min
Oven
home standard
Surface
stone
Ingredients (13)
- flourall-purpose flour255g
- oilvegetable shortening3 tbsp · 36g
- waterice water0.5 cup · 118.5g
- saltDiamond Crystal kosher salt6g
- sugargranulated sugar5g
- yeastinstant yeast1g
- sauce tomatotomato paste0.75 cup · 183.8g
- waterwater2.25 cup · 533.3g
- cheese other1 packed cup shredded provolone1 cup · 135g
- cheese other1/2 packed cup shredded white cheddar cheese0.5 cup · 70g
- cheese other1/2 packed cup shredded Swiss cheese0.5 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 powder0.5 tsp · 2.1g
- over cheesedried basil0.5 tsp · 0.3g
- over cheesedried oregano0.25 tsp · 0.1g
- over cheesefreshly ground black pepper0.25 tsp · 1.1g
- over cheese9 drops hickory-flavored liquid smoke
- over cheesesodium citrate2 tsp · 9g
- over cheesedried Italian oregano0.5 tsp · 0.3g