St. Louis-Style Pizza
An ultra-thin, cracker-crust pizza topped with Provel cheese and cut into small squares, a distinct St. Louis tradition.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Pizza stone or sheet pan
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 21
- carbs
- 38
- protein
- 17
- calories
- 410
Instructions
- 1
Preheat your oven to 475°F. Place a pizza stone or sheet pan inside to heat up.
- 2
Combine flour, baking powder, and a pinch of salt in a bowl.
- 3
Stir in water and olive oil until a firm dough forms.
- 4
Roll the dough out very thin on parchment paper, about 1/8 inch thick.
- 5
Spread pizza sauce evenly over the top. Leave a small border around the edge.
- 6
Top with Provel cheese and pepperoni if using. Add a sprinkle of oregano.
- 7
Slide onto the hot stone or pan. Bake 10-14 minutes until the cheese browns in spots and the crust is crisp.
- 8
Let it cool briefly. Cut into small squares for the classic St. Louis party cut.
Chef's tips
Roll the dough thinner than regular pizza dough because it has no yeast to make it rise. Provel cheese gives the pizza its classic flavor and creamy melt.
Storage
Refrigerate leftover slices up to 3 days.
Reheating
Reheat in a hot skillet or oven to keep the crust crisp.
Common mistakes to avoid
- •Rolling the dough too thick, which loses the signature crispy cracker texture
- •Cutting into wedges instead of traditional small squares
Serving suggestions
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