St. Louis Style Pizza

I’ve always been a big fan of making pizza for my family. If I could have it my way, I would probably eat pizza on a daily basis. I love it that much. The great thing about pizza is you can make it your own. Everything from the dough to the sauce to the toppings. That’s what I truly love about it. I’ve been trying to master my artisanal dough for some time now, and I think I am getting really close, but recently I found out about a pizza dough that was no mess, no fuss, and it’s coined as St. Louis style pizza. I was intrigued, and pleasantly surprised.

This dough has a few simple ingredients; flour, salt, water, oil. No yeast. I love blooming yeast, but no yeast, no rise? I’m in. This time.

St. Louis Style Pizza Recipe

Let’s get started. By the way, my wife really liked this crust. That’s always a good sign, and well, so did I.

Ingredients:

  • 2 cups of unbleached, self-rising flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • Approximately 3/4 cups of water
  • parchment paper
  • Pam cooking spray
  • 1 cup white cheddar cheese, shredded
  • 4 slices of baby swiss cheese
  • 1 cup smoked provolone cheese, shredded
  • 1 tbsp Italian seasoning
  • Your favorite pizza sauce
  • Your favorite pizza toppings
  • Pizza sheet

Start by making your dough. To a mixing bowl, add the flour, water, salt and mix until you have a somewhat slightly smooth dough, nothing too tough. Add a bit more water at a time until you get a somewhat smooth consistency.

Let the dough rest in the bowl, for about 20 minutes or so.

During this time, get your prep work done. Get your pizza ingredients ready, and more importantly, if you cannot find shredded cheeses, like I could not (especially in Wisconsin!), then you will need to add the cheeses to a food process, and pulse down until all is shredded.

Preheat your oven to 450 degrees.

Divide your dough into 2 balls.

Get 2 sheets of parchment paper out, large enough to roll out the dough into about 1/4 inch thin. The thinner the better.

Spray each sheet of parchment paper with the PAM cooking spray, or lightly lube with oil.

Lay a ball of dough down, then top with the other sheet of parchment paper, lube side facing down, and lightly roll the ball with a rolling pin. Gently roll into a circular shape, going thin.

st-louis-style-pizza-ingredientsSpray the pizza sheet with the cooking spray as well, enough to cover the dough.

Place the thinly, rolled out dough onto the cooking sheet, then slather on the pizza sauce. Shower the sauce with the Italian seasoning, cover with the cheese, and your favorite toppings. Add a bit more cheese to hold things together, then place into the oven and cook for about 18-20 minutes or until the crust is a nice, golden brown and the cheese is melted.

The goal here, with St. Louis style pizza, is to cut into squares. That’s St. Louis style, along with that cheese blend, and that pizza dough. Keep that in mind.

Once cut, dig in.

The result is pretty darn awesome. Super crispy, not heavy, and in my book, really comforting and quick. I’ve done tortilla pizzas in the past, but this throw together dough probably has me hooked. My wife was hooked as well, and in my book, that is always an awesome thing.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “St. Louis Style Pizza

  1. Having lived in St. Louis, I can tell you that it’s not true St. Louis style pizza without Provel cheese. But as far as I know, you can only get that in St. Louis. And I can tell by your ingredients photos that you live in Wisconsin. 🙂 So I guess this is as close as you can get! Looks really yummy. Gotta try that crust.

  2. Welcome to St. louis style pizza. The use of Provel is actually optional, so long as you don’t use a cheese mixture that you can’t bite through and end up pulling off all the toppings. Cheddar, swiss, and provolone are, as you probably already know, the three cheeses in Provel, and using the smoked version of provolone substitutes for liquid smoke. You’ve praised the best things about this crust, and I think it would be a great thing to make with kids because they can participate in the whole process and get their pizza in 30 minutes.

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