St. Louis Style Pizza: Cracker Crust & Provel Perfection
Taste Dessert · tastedessert.com · 2025 · Original
St. Louisinferred from the title
DietNot vegetarian: optional toppings: cooked italian sausage.
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: 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
120g
Water
119g
Hydration
n/a
Salt
2.5%
Yeast
n/a
Oil
0%
Sauce
411g
Cheese
227g
Dough weight
316g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourall-purpose flour1 cup · 120g
- sugarsugar1 tsp · 5g
- saltsalt1/2 tsp · 3g
- oilolive oil1/4 cup · 54.5g
- watercold water1/2 cup · 119g
- sauce tomato1 can crushed tomatoes411g
- saltSalt and freshly ground black pepper to tasten/a
- cheese otherProvel cheese8 oz · 227g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder1/2 tsp · 2g
- over cheese1 clove garlic
- over cheesedried oregano1 tsp · 5g
- over cheesedried basil1/2 tsp · 2g
- over cheeseOptional toppings: Cooked Italian sausage
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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