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!!
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.
Yield: 1 (12-inch) pizza
St. Louis Style Pizza
prep time: 5 MINScook time: 12 MINStotal time: 17 mins
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
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
Place pizza stone in oven and preheat to 450ºF.
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.