St. Louis Style Pizza Recipe - no yeast pizza dough! Cracker crisp crust and an amazing cheese blend make this my favorite weeknight pizza!
St. Louis Style Pizza - no yeast pizza dough! Cracker crisp crust and an amazing cheese blend make this my favorite weeknight pizza! Ready to bake in minutes! Flour, salt, baking powder, olive oil, corn syrup, water topped with a cheese blend of white cheddar, swiss, provolone and liquid smoke. Top with your favorite toppings. This pizza is THE BEST!!
Yield: 1 (12-inch) pizza
St. Louis Style Pizza
prep time: 5 MINScook time: 12 MINStotal time: 17 mins
ingredients:
Crust
- 1-1/4 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp olive oil
- 1 tsp light corn syrup
- 1/2 cup water
Cheese Blend
- 1/2 cup white cheddar cheese, shredded
- 1/4 cup swiss cheese, shredded
- 1/4 cup provolone cheese, shredded
- 1/2 tsp liquid smoke
- 1/3 cup pizza sauce (more or less to taste)
- 1/2 tsp Italian seasoning
- favorite pizza toppings
instructions:
- Place pizza stone in oven and preheat to 450ĀŗF.
- For the crust: Mix ingredients until thoroughly combined. Shape it into a ball and roll it out paper thin on a piece of parchment paper.
- Top crust with pizza sauce. Toss the shredded cheese with liquid smoke. Sprinkle on pizza. Top with favorite toppings. Sprinkle with Italian seasoning.
- Transfer pizza on the parchment paper to pizza stone. (I use a cookie sheet to move it). Bake 12-15 minutes, until cheese is golden and crust is brown. Allow to cool 3-5 minutes and slice into squares and serve.
All images and text ©Plain Chicken, Inc.
This looks so good! We make pizza every Friday...maybe this will be the one for this week! I'll let you know how it comes out :)
ReplyDeleteyes, that looks good
ReplyDeleteThis looks so good! What kind of pizza sauce do you like? I can never find any that tastes like a restaurant sauce.
ReplyDeleteAs a St. Louisan I'm very happy to see St. Louis style pizza being enjoyed in other places! I work for a local grocery store chain and we often have people buying Provel in 5lb blocks to ship back home. Let me know if you would like some!
ReplyDeleteI'm curious, where in St. Louis did you try your pizza? I live in St. Louis and there are some good and not so good versions of this pizza.
ReplyDeleteI have never used the liquid smoke for anything but BBQ. Interesting twist....what if you dont have a pizza stone? same temp on pan?
ReplyDeletethat looks sooooo delicious! pinning!
ReplyDeleteThis looks fantastic and made me instantly hungry. Definitely a cheese loves pizza.
ReplyDeletewe live in St. Louis and STL style pizza is always a great debate...people either love it or hate it! I don't mind it, esp the cracker thin crust! Yours looks spot on!
ReplyDeleteI like the thin crust, I prefer it that way. Plus it cooks quicker.
ReplyDeleteWow! Your pizza looks terrific!
ReplyDeleteWhat brand of pizza sauce do you prefer? I find that is the one thing that I have the most trouble reproducing when I make pizza at home.
ReplyDeleteAmy - I use either Trader Joe's or Ragu traditional pizza sauce
ReplyDeleteYay for St. Louis pizza love! I admit that being in St. Louis I'm totally spoiled, but it really is an amazing pizza, isn't it?! And, serve it with Toasted Ravioli and follow up with some Gooey Butter cake and you'll have St. Louis ready meal!!
ReplyDeletewhat is liquid smoke?
ReplyDeleteJess - liquid smoke is a flavoring that will give the cheese a smoky flavor
ReplyDeletehttp://en.wikipedia.org/wiki/Liquid_smoke
So not a fan of Provel cheese. But I do adore cracker thin pizza crusts!! Now I am craving one of our local thin pizza crust pizza places!!
ReplyDeleteLoved this recipe! I made BBQ chicken for the hubby, and cheese for myself. Both were excellent! Thanks for the recipe :)
ReplyDeleteWhen you go out of town and hit up your Trader Joe's, buy a package of their Lavosh Flatbread (large flat rectangles in the bread section). These make PERFECT thin crust pizzas. They are already somewhat brown and bubbly, but I toast them again when I heat the pizza and it goes very quickly. The edges get brown and crackly and although it's very thin, it holds up extremely well to toppings provided it isn't a deathload of them. I just spread a little bit of sauce thinly and all my standard toppings, and broil it in my Pizza Pizzazz Oven (that broiler is so dang handy, really) and it's the perfect thin-crust for me. Easy to divide as well, since it's a rectangle.
ReplyDeleteSo no yeast at all in the crust??
ReplyDeleteMaggiethecat - correct, there is no yeast in the crust
ReplyDeleteokay, thanks! I'm giving this crust a shot tonight, I hope it turns out like your photo... looks delish!
ReplyDeleteSuccess! Great recipe! I was initially a little doubtful at a yeastless crust, but it was really, really good. I doubled the recipe for 2 pizzas, and my only variation was that I preheated my pizza pans in the oven in lieu of a stone. I'm so thrilled I've finally found a homemade crust that is crisp and thin, thank you for sharing.
ReplyDeleteI'm so glad to hear the pizza was successful! This is our favorite pizza - we love the crust too!
ReplyDeleteI grew up in St. Louis and this is about as close as you can get. Great recipe and super easy. My husband loved the crust and I liked the fact that you don't have to proof the dough. It took a bit to get the hang of working with the dough because it's a little looser and stickier than average pizza dough. I used lots of flour on a wooden board and pressed it out by hand instead of rolling it. Works great in a regular pan if you don't have a pizza stone too.
ReplyDeleteI tried this last night, and honestly didn't expect great results, but it was sooo good!
ReplyDeleteIt wasn't quite as crispy as my favorite Pizza Inn thin crust, but it reminded me of that flavor. Next time I'll roll it out even thinner.
This is a keeper, especially if you like thin crust pizza.
I just topped mine with some sauce, mozzarella and parmesan - yummy!
Oh my gosh, I am a St. Louis girl. Problem is I know longer live there and that is the only place you can get Provel, which is the "cheese" they use on St. Louis Pizzas. Yours looks like the real thing. We will have to give it a try!!!!
ReplyDeleteG'day! I saw your photo and it jumped out at me too!
ReplyDeleteI was wondering re toppings re St Louis pizza...is there a traditional old world topping and a new world one too? Or is the toppings personal taste? Thank you!
I would love to make this pizza sometime soon too!
Cheers! Joanne
You Bale it on the parchment paper?
ReplyDeleteI do bake it on the parchment paper.
DeleteWhat kind of pepperonis do you use?? I moved from Suburb of Detroit, MI to N. Atlanta area and have not found pizzas that I like...the pepperonis seem so cheap and fake...so I have decided to make my own pizzas at home...funny thing is I was a pizza cook in a restaurant when I was 16-21 yrs old...way back when so I know about good ingredients..now I just have to find them, lol...thanks for your help!!
ReplyDeleteIf i found Provel cheese at my local grocery store, do I still need to mix in liquid smoke or will it be OK by itself? I live in Indiana but our local grocery chain is Schnucks which is based out of Saint louis :)
ReplyDeleteI think you can leave out the liquid smoke if you found Provel cheese.
DeleteMy husband and I love St. Louis style pizza. I am going to make this tomorrow night. Can I prepare the crust a couple of hours ahead and refrigerate until I am ready to use it?
ReplyDeleteI've never tried making it early. It only takes a minute to mix together.
DeleteThanks Stephanie. My husband and I live in kansas city and grew up on St. Loius style pizza. I made this last night and it was amazing. We have provel cheese in our stores so it was very easy. This will definitely make it into our routine.
ReplyDeleteA St. Louis style pizza sure sounds really good to have. I'm thinking about maybe making one for my family just to see if they'll like it. Well, they like all type of pizza flavors so hopefully they'll approve of this flavor.
ReplyDeleteAbsolutely delicious just tried it thank you ��������
ReplyDelete