The Complete Guide to St. Louis-Style Pizza: Crust, Cheese, and Home Baking
A cracker-like crunch and savory Provel topping capture a taste of Midwestern tradition.
St. Louis-Style Pizza: An Iconic Regional Creation
If you ask a St. Louisan about their city’s signature pizza, you’re bound to receive a passionate answer. St. Louis-style pizza, with its ultra-thin, cracker-like crust, sweet tomato sauce, and uniquely gooey Provel cheese, stands apart from the chewy, bubbly Neapolitan pies and the deep-dish traditions of other American cities. While outsiders might be surprised by its texture and flavor, for many, it’s a nostalgic taste of home—a regional icon that perplexes and delights newcomers alike.
Why St. Louis Pizza Differs: Crust, Sauce, and Cheese
What makes St. Louis-style pizza so unique?
- Super-thin, unleavened crust: Not just thin, but rolled out to near-translucency, giving a delicate snap and crunch that sets it apart from more bready styles.
- Distinctively sweet, herby red sauce: A hint of sugar in the robust tomato base balances the cheese’s sharpness.
- Signature cheese blend: The use of Provel—a processed blend of Cheddar, Swiss, and Provolone—offers a uniquely gooey, melty, and smoky taste and texture.
- Square slices: Forget wedges; “party cut” squares are the default in St. Louis, maximizing the crust-to-topping ratio in every bite.
How St. Louis-Style Crust is Made
Unlike traditional yeasted pizza dough, St. Louis pizza dough omits yeast entirely. The mixture of flour, water, fat, and baking powder produces a dough that is more like a pastry than a bread—a texture reminiscent of crackers, which can support ample toppings without bending or sogginess.
The Essential Ingredients for St. Louis Crust
- All-purpose flour: Standard and reliable; no need for high-gluten or bread flour.
- Baking powder: The only leavener, responsible for the dough’s subtle lift.
- Salt and sugar: For flavor and browning.
- Olive oil (or neutral oil): Adds richness without making the crust heavy.
- Water: Just enough to bring the dough together; hydration is lower than most bread doughs, keeping it crisp.
Tips for Success with the Dough
- Avoid over-mixing: Too much kneading can make the dough tough and dense. Mix just until no dry flour remains.
- Rest the dough: Letting it relax for 30 minutes makes it easier to roll ultra-thin.
- Use a rolling pin: Unlike other pizza styles, where hand-stretching is critical, rolling the dough thin ensures evenness and snap.
- Get the circle right: Aim for a 12–14-inch circle that’s almost see-through.
Baking Sheet vs. Pizza Stone
While a pizza stone or steel will give the best, crispiest results, a heavy baking sheet turned upside-down can work in a pinch. Preheat the oven as high as it will go—ideally 500–550°F—to get maximum crispness.
Provel Cheese: The Soul of St. Louis Pizza
Provel is inseparable from St. Louis pizza’s identity. It’s a processed blend of Cheddar, Swiss, and Provolone with a low melting point, invented in the mid-20th century and rarely found outside the region. The result is a cheese that melts into a smooth, molten “cheese blanket,” stringless and smoky.
- Flavor: Buttery, tangy, with a distinctive sharpness and a lightly smoky note.
- Texture: Gooey, creamy, and almost custardy when hot; it solidifies quickly as it cools.
- Substitutes: If Provel can’t be found, a blend of shredded white cheddar, Swiss, and Provolone gets you close to the real thing.
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Homemade Provel-Style Blend
For those outside the St. Louis area, replicate the spirit of Provel with:
- 2 parts shredded white American cheese (or mild cheddar)
- 1 part shredded Swiss cheese
- 1 part shredded Provolone
Mix well; use immediately or store in an airtight bag in the fridge.
The Classic Sweet and Tangy Pizza Sauce
St. Louis-style sauce is distinctly sweet and herbaceous. It isn’t weighed down by slow-cooked or roasted flavors; instead, it offers brightness and lightness that complements the smoky cheese and shattering crust.
Key Elements of St. Louis Pizza Sauce
- Tomato base: Use good-quality canned tomato sauce or puree for best results.
- Sugar: A spoonful or two brings out sweetness and balances acidity.
- Dried oregano and basil: Give signature pizza-parlor herby notes.
- Onion and garlic powder: Adds background depth without overpowering.
- Optional: Red pepper flakes for a hint of spice.
Whisk everything together and taste for balance. The sauce should be assertive—not bland, but not overwhelming.
Toppings: Traditions and Variations
St. Louis-style pizzas traditionally focus on cheese, with meats and vegetables finely chopped to avoid overwhelming the crust. The thin base means less is more; abundant, heavy toppings can sog out the delicate foundation.
- Popular choices: Pepperoni, Italian sausage (raw or cooked, crumbled finely), mushrooms, green peppers, onions.
- Specialty: “Deluxe” pizzas with a blend of meats, mushrooms, and green peppers are crowd favorites.
- Avoid water-heavy toppings: Precook or drain ingredients like mushrooms or fresh vegetables to prevent a soggy crust.
- Edge-to-edge coverage: Spread cheese and toppings all the way to the rim for classic St. Louis appearance and texture.
How to Make St. Louis-Style Pizza at Home: Step-by-Step
- Prepare the dough using the flour, baking powder, salt, sugar, olive oil, and water. Mix just to combine, then let rest for 30 minutes.
- Make the sauce by blending tomato sauce, sugar, herbs, and spices. Taste and adjust seasoning.
- Preheat oven (with pizza stone or inverted baking sheet) to 500–550°F (260-288°C).
- Roll out dough to a 12–14 inch circle, as thin as possible; transfer to parchment for easy sliding.
- Spread sauce to the edge, scatter Provel or Provel-style cheese blend evenly, then top with desired ingredients.
- Bake for 8–12 minutes, until the cheese is molten and edges are browned and crisp. Rotate for even cooking if necessary.
- Cool slightly, then cut into squares (‘party-cut’) and serve warm.
Tips and Troubleshooting
- Dough too sticky? Add an extra dusting of flour during mixing, but don’t overdo it; you want a supple, not dry dough.
- Crust burning before cheese melts? Lower the oven rack or reduce heat slightly—and always preheat the stone or sheet.
- Toppings not sticking? Press lightly into the cheese before baking so nothing slides off when cut.
- Missing Provel? Try different cheese ratios and smoke your cheese blend if possible to achieve authentic flavor.
Serving St. Louis-Style Pizza: The “Party Cut”
Forget wedges! St. Louis-style pies are cut into small squares or rectangles, known locally as “party cut” or “tavern cut”. Unlike large triangular slices, this cut maximizes crispy edge pieces and handy bite-sized portions—perfect for sharing.
A Brief History of St. Louis Pizza
St. Louis pizza traces its roots to Italian immigrants and local innovations. The creation of Provel cheese in the 1940s by Costa Grocery, and the opening of Imo’s Pizza in 1964, helped cement this style as a citywide staple. Today, its unique texture and flavors inspire fierce loyalty and curiosity from food lovers across the U.S.
| Element | St. Louis Pizza | Traditional Neapolitan | New York Thin Crust |
|---|---|---|---|
| Crust | Cracker-thin, unleavened, rolled flat | Soft, chewy, blistered; hand-stretched | Thin, foldable, slight chew |
| Cheese | Provel blend (processed American, Swiss, Provolone) | Fresh mozzarella | Low-moisture mozzarella |
| Sauce | Sweet, herby, tangy | Simple, uncooked, barely seasoned | Herbed, slightly sweet, cooked |
| Cut | Squares (“party cut”) | Wedges | Large wedges |
Frequently Asked Questions (FAQs)
What is Provel cheese, and where can I find it?
Provel is a unique processed cheese blend (cheddar, Swiss, Provolone) with a smoky, buttery flavor and melting quality specific to St. Louis pizzas. It is sold mostly in St. Louis-area groceries, but similar blends can be made at home with white American cheese, Swiss, and Provolone.
Is St. Louis-style pizza gluten free?
No, the traditional version is made with wheat flour. However, gluten-free flour blends may be substituted with careful adjustment for texture and crispness.
Can I freeze St. Louis pizza?
Yes, bake fully, cool, then wrap tightly and freeze. Reheat in a hot oven until bubbly and crisp, though the texture is best fresh.
What other cheeses work on St. Louis-style pizza?
If Provel is unavailable, try blending white American with Swiss and Provolone. Avoid traditional mozzarella—its texture and melt are different from classic St. Louis pizza.
Why is the crust so crispy?
The secret is the unleavened dough with low hydration, generous fat, and the thin rolling method—baking at high heat firms it up into a delicate cracker-like base.
Variations and Experimentation
- Whole wheat or rye flour for added flavor and color.
- Infuse sauce with extra garlic or heat for a modern twist.
- Toasted sesame seeds on the edge (a local secret at some pizzerias).
- Vegetarian versions with roasted mushrooms, artichokes, or spinach.
- Vegan versions using plant-based cheeses and egg-free doughs.
Bringing It Home: A Slice of St. Louis, Anywhere
St. Louis-style pizza may be unconventional, but it’s a regional treasure. With its crispy crust, sweet red sauce, and unmistakable molten Provel cheese, making it at home is a delicious way to experience one of America’s truly unique pizza traditions. Whether you’re a native St. Louisan or simply a pizza enthusiast looking to explore beyond the usual, this is a style worth mastering—and sharing—with friends and family.
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