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St. Louis Style Pizza

YepRecipes · yeprecipes.com · Original

St. Louisas labeled by the source

DietNot vegetarian: ground pork.

Against 5,130 pizza recipes

St. Louis style, 63% hydration: drier than 59% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% 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: 63%) · 450 to 525°F bake (this recipe: 475°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

158g

Hydration

63.2%

Salt

1.8%

Yeast

n/a

Oil

0%

Sauce

425g

Cheese

227g

Dough weight

413g

Process

Bake temp

475°F / 246°C

Bake time

5 min

Oven

home standard

Surface

stone

Ingredients (10)

  • flourall-purpose flour2 cup · 250g
  • oilolive oil plus a little extra for latern/a
  • sugarraw honeyn/a
  • saltsalt1/2 tsp · 3g
  • waterwater2/3 cup · 158g
  • sauce tomato15-ounce can crushed tomatoes15 oz · 425g
  • sauce tomatocrushed red pepper flakes1/4 tsp
  • cheese otherwhite cheddar cheese4 oz · 113g
  • cheese otherSwiss cheese2 oz · 56.7g
  • cheese otherprovolone cheese2 oz · 56.7g

Toppings (11)

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

  • over cheesebaking powder1 tsp · 4.2g
  • over cheeseground pork8 oz · 227g
  • over cheesered wine vinegar
  • over cheesedried oregano1/2 tsp · 0.3g
  • over cheesedried basil1/2 tsp · 0.3g
  • over cheeseblack pepper1/2 tsp · 2.1g
  • over cheesegarlic powder1/2 tsp · 2.1g
  • over cheeseonion powder1/2 tsp · 2.1g
  • over cheeseground fennel seed1/4 tsp · 1.1g
  • over cheesesliced black olives1/2 cup · 100g
  • over cheesesmoked paprika1/4 tsp · 1.1g

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