St Louis Style Pizza

St Louis Style Pizza – easy 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 and bake. Slice into squares for an authentic copycat of Imo’s Pizza. This pizza is THE BEST!!

sliced pizza on a platter

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No Yeast Pizza Dough

I am always on the hunt for pizza perfection. For me, this recipe might be it. This was the first time that I tried St. Louis Style Pizza, and it was fabulous! We both love thin crust pizza and this pizza is cracker-thin. I’ve made this pizza numerous times in the last few weeks. We just can’t get enough of it! It is our favorite pizza – anywhere! Each bite is a harmonious blend of textures and tastes, creating a symphony of flavor that’s simply irresistible. Whether you’re a local in St. Louis or trying it for the first time, this pizza will leave you craving more. So, get ready to savor the deliciousness and enjoy a pizza experience like no other.

ball of pizza dough

How to Make St Louis Style Pizza Dough

This pizza dough is super easy to make with only a few simple ingredients. The best part about this recipe is that there is NO yeast! Just mix everything together and roll it out. No rising required! 

To make the dough, combine all-purpose flour, salt, baking powder, olive oil, corn syrup, and water. You can mix the dough by hand or with a stand mixer. Once the dough is mixed together, use a rolling pin to shape the dough into a circle and place it on a pizza pan. Top with pizza sauce, cheese, and your favorite toppings such as pepperoni, Italian sausage, mushrooms, green pepper, bacon, onions, and olives. Bake in a preheated oven until the cheese is melted and the crust is golden brown. Cool on a wire rack for a few minutes before cutting into square slices. Garnish with fresh basil.

Helpful Tips & Frequently Asked Questions

  • What makes St. Louis-style pizza unique is the cheese. It uses Provel cheese instead of mozzarella. Provel cheese isn’t common outside of St. Louis Missouri, so I used a facsimile of white cheddar, Swiss, provolone, and liquid smoke. I was hesitant to try it, but I am so glad I did. It was SO, SO good!! It really makes the pizza.
  • Here is our recipe for Homemade Pizza Sauce made with tomato sauce, garlic, onion, thyme, oregano, salt, and pepper:
  • Store leftovers in an airtight container in the fridge.
pizza cut into slices

The BEST Cracker-Thin Crust Pizza

As I said, this is our go-to pizza recipe. The crust is thin and crispy. Just how we like it! This crust with our No-Cook Pizza Sauce is perfection! When it comes to side dishes, I’ve some great ideas!  First up, a crisp and refreshing side salad with mixed greens, cherry tomatoes, and a tangy vinaigrette is a must. Its light and zesty flavors will perfectly complement the richness of the pizza. Next, how about some toasted ravioli on the side? These crispy bites filled with gooey cheese are a St. Louis classic that’ll take your pizza feast to a whole new level of deliciousness. And for a complete meal, whip up some garlic breadsticks with warm marinara. YUM!

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pizza cut into slices on a platter

St. Louis Style Pizza

Yield: 4 people
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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!!



Cheese Blend

  • 1 cup white cheddar cheese, shredded
  • ½ cup swiss cheese, shredded
  • ½ cup provolone cheese, shredded
  • ½ tsp liquid smoke


  • 1/3 cup pizza sauce, more or less to taste
  • 1/2 tsp Italian seasoning
  • favorite pizza toppings


  • Place pizza stone in oven and preheat to 450ºF.


  • 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.


Can substitute any cheese you prefer for the copycat provel cheese blend.
Can bake pizza in pizza pan instead of on a pizza stone if you prefer.
I bake the pizza on the parchment paper on the pizza stone.
I used Hickory flavor liquid smoke.


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Pin this recipe to your favorite board now to remember it later!

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pizza slices on a platter



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  1. can you use a high heat pizza oven with this crust (maybe substitute 00 flour?) such as an ooni oven?

  2. I see liquid smoke comes in different flavors?? What flavor do you all use for this recipe? I’ve never used it before. Thanks!

  3. I've made this twice this week for my family because they just LOVE it! Thank you so much for such an easy recipe w/fantastic results! BTW, I've just used a blend of parmesan & whole milk mozzarella.

  4. Thanks 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.

  5. My 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?

  6. If 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 🙂

  7. What 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 I just have to find them, lol…thanks for your help!!

    1. It’s as close to Imos crust I’ve found. We cook on the grill at around °500 and it is so easy, quick, and yummy. It literally takes 5 minutes to make an oven-ready pizza. We just ordered 10lbs of provel for the my husband’s birthday party. I can make enough crusts on parchment paper for everyone to have their own St. Louis style pizza!

  8. G'day! I saw your photo and it jumped out at me too!
    I 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

  9. 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!!!!

  10. I tried this last night, and honestly didn't expect great results, but it was sooo good!
    It 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!

  11. I 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.

  12. Success! 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.

  13. okay, thanks! I'm giving this crust a shot tonight, I hope it turns out like your photo… looks delish!

  14. When 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.

  15. Loved this recipe! I made BBQ chicken for the hubby, and cheese for myself. Both were excellent! Thanks for the recipe 🙂

  16. 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!!

    1. Great recipe! Tried it…loved it! Also, recently made an asparagus tart thingy. It called for a puff pastry crust. I went and used the St. Louis pizza crust recipe instead. Came out awesomer! Loved the lighter cracker-type crust instead of the puff pastry. So…there are other uses for the crust than just pizza.
      Back to te pizza…..
      I did love your cheese blend substitute for the Proval…excellent!

  17. Yay 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!!

  18. What 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.

  19. we 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!

  20. I have never used the liquid smoke for anything but BBQ. Interesting twist….what if you dont have a pizza stone? same temp on pan?

  21. I'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.

  22. As 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!

  23. This looks so good! What kind of pizza sauce do you like? I can never find any that tastes like a restaurant sauce.

  24. 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 🙂

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