St. Louis Style Pizza

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!!
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!!
 

 

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.  What makes St. Louis style pizza unique is the cheese.  It uses Provel cheese instead of mozzarella.  Provel isn’t common in Alabama, 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.  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.

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!!

 

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:

 

  1. Place pizza stone in oven and preheat to 450ºF.
  2. 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.
  3. Top crust with pizza sauce.  Toss the shredded cheese with liquid smoke.  Sprinkle on pizza.  Top with favorite toppings.  Sprinkle with Italian seasoning.
  4. 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.
 

 

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Comments

  1. 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 ingredients..now I just have to find them, lol…thanks for your help!!

  2. 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

  3. 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!!!!

  4. 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!

  5. 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.

  6. 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.

  7. 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.

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

  9. 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!!

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