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St. Louis-Style Pizza

tasteofhome.com · 2021 · Original

St. Louisinferred from the title

DietNot vegetarian: sliced pepperoni.

Against 5,130 pizza recipes

St. Louis style, 48% hydration: drier than 91% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

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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: 48%) · 450 to 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

n/a

Oil

10.9%

Sauce

194g

Cheese

340g

Dough weight

402g

Process

Bake temp

425°F / 218°C

Bake time

n/a

Oven

home standard

Surface

stone

Ingredients (8)

  • flourall-purpose flour2 cup · 250g
  • saltsalt1/2 tsp · 3g
  • water8 to 10 tablespoons water8 tbsp · 120g
  • oilolive oil2 tbsp · 27.2g
  • sauce tomatocrushed tomatoes in puree2/3 cup · 163g
  • sauce tomatotomato paste2 tbsp · 30.6g
  • sugarsugar1/2 tsp · 2.1g
  • cheese otherProvel cheese12 oz · 340g

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesebaking powder2 tsp · 8.4g
  • over cheesedried basil1/2 tsp · 0.3g
  • over cheesedried oregano1/4 tsp · 0.1g
  • over cheese1 package sliced pepperoni14.2g
  • over cheese1 small green pepper
  • over cheese1/2 small red onion

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