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St. Louis-Style Pizza
Unknown · tasteofhome.com · 2021 · 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 (this recipe: 48%) · 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
250g
Water
120g
Hydration
48.0%
Salt
1.2%
Yeast
—
Oil
10.9%
Sauce
194g
Cheese
340g
Dough weight
402g
Process
Bake temp
425°F / 218°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourall-purpose flour2 cup · 250g
- saltsalt0.5 tsp · 3g
- water8 to 10 tablespoons water8 tbsp · 120g
- oilolive oil2 tbsp · 27.2g
- sauce tomatocrushed tomatoes in puree0.6666666666666666 cup · 163.3g
- sauce tomatotomato paste2 tbsp · 30.6g
- sugarsugar0.5 tsp · 2.1g
- cheese otherProvel cheese12 oz · 340.2g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking powder2 tsp · 8.4g
- over cheesedried basil0.5 tsp · 0.3g
- over cheesedried oregano0.25 tsp · 0.1g
- over cheese1 package sliced pepperoni14.2g
- over cheese1 small green pepper
- over cheese1/2 small red onion