St. Louis Style Pizza
The Gateway City's iconic pizza featuring Provel cheese on a cracker-thin crust, cut into squares - a uniquely St. Louis creation that's been a local favorite since the 1960s.
Equipment Needed
Ingredients
Cracker-Thin Crust
Sweet Tomato Sauce
Toppings
Instructions
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Make the Crust Dough
Combine flour, salt, and baking powder in a large bowl. Add water and vegetable oil. Mix until a smooth dough forms - it should not be sticky. This is an unleavened dough, so no rising time is needed.
St. Louis crust is intentionally crispy and cracker-like - don't add yeast. -
Rest the Dough
Cover the dough and let it rest at room temperature for 15-20 minutes. This relaxes the gluten and makes the dough easier to roll out thin.
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Prepare the Sauce
Combine tomato sauce, sugar, oregano, basil, garlic powder, and onion powder in a bowl. Mix well and season with salt and pepper. St. Louis sauce is notably sweeter than other regional styles.
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Prepare Toppings
Brown the Italian sausage in a skillet, breaking it into small crumbles. Drain and set aside. Dice the peppers and onions, and slice the mushrooms. Shred the Provel cheese if not pre-shredded.
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Preheat Oven
Place your pizza stone or steel in the oven and preheat to 500F (260C) for at least 30 minutes. The high heat is essential for achieving the signature crispy crust.
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Roll Out the Crust
Roll the dough on a lightly floured surface into a very thin 14-16 inch round or rectangle. It should be nearly translucent in places - much thinner than traditional pizza dough. Transfer to a cornmeal-dusted pizza peel.
The crust should be paper-thin - you should almost be able to see through it. -
Assemble the Pizza
Spread a thin layer of sweet tomato sauce over the crust, leaving minimal border. Scatter the Provel cheese evenly across the surface - be generous, as the cheese is the star. Top with sausage, peppers, onions, and mushrooms.
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Bake the Pizza
Slide the pizza onto the preheated stone. Bake for 8-12 minutes until the crust is crispy and golden and the Provel cheese is melted and gooey. The thin crust can burn quickly, so watch carefully.
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Cut and Serve St. Louis Style
Remove from oven and let rest for 1 minute. Cut into squares (tavern-style or party cut), not wedges - this is the authentic St. Louis way. Sprinkle with dried oregano and serve immediately.
The square cut is non-negotiable for authentic St. Louis pizza - aim for 16 small squares.
Tips for Perfect St. Louis Style Pizza
What is Provel Cheese?
Provel is a processed cheese blend of cheddar, Swiss, and provolone, invented in St. Louis in the 1940s. It has a low melting point, creating a gooey, almost buttery texture. It's essential for authentic St. Louis pizza.
Provel Substitutes
If you can't find Provel (it's mainly sold in St. Louis), try a mix of white American cheese and low-moisture provolone. Some online retailers ship Provel nationwide.
The Cracker Crust
St. Louis crust contains no yeast and uses minimal ingredients. It should shatter when you bite it. If it's chewy, you've rolled it too thick. Practice makes perfect!
Classic Imo's Toppings
The most iconic St. Louis pizza (from Imo's) features sausage, pepperoni, mushrooms, onions, and green peppers. This "Deluxe" combo is the local standard.
Square Cut History
The tavern or party cut originated in Midwestern bars where square pieces were easier to eat while drinking. In St. Louis, this cut became synonymous with their unique pizza style.
Local Tradition
St. Louis style pizza evolved from Italian immigrant traditions mixed with local tastes. Imo's Pizza, founded in 1964, popularized the style and created Provel cheese specifically for their pizzas.