Wednesday, May 23, 2012

St. Louis -Style Pizza

Recently I came across a recipe for St. Louis Pizza. St. Louis pizza is a pizza made without yeast. Yes a pizza without yeast. It has a thin, cracker crust and a good handful of cheese on top. It is known for it's tangy cheese topping and distinct oregano flavor, and since there is no yeast, it is super easy to make. This is a great kids in the kitchen recipe. We love thin crust pizza in our house. I personally love it with pepperoni and black olives. I know I'm weird. Trust me its really good. 


8 oz can tomato sauce
3 tablespoons tomato paste
2 tablespoons fresh basil, chopped
1 tablespoon sugar
2 teaspoons dried oregano

Whisk ingredients together; set aside.

8 ounces shredded white American cheese [about 2 cups]
2 ounces shredded Monterey Jack cheese [about 1/2 cup]
3 drops liquid smoke, I omitted this

Toss together.

2 cups [10 ounces] all purpose flour
2 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons water
2 tablespoons olive oil

Whisk dry ingredients together. Stir in water and oil until dough starts to come together. Knead on a lightly floured board 3 or 4 times, until cohesive.

Heat oven and pizza stone [lower middle rack] to 475. Divide dough in two equal pieces. Press the first piece in a small circle, and transfer to parchment paper dusted with flour. Use rolling pin to stretch dough to a 12 inch circle. Top with half the sauce and half the cheese. Slide the dough on the parchment paper onto the baking stone. Bake until golden brown and cheese is melted, 9-12 minutes. Cool 2 minutes. Repeat with the second round.
(Makes 2, 12" pizzas)

* If you want to make it "MY" way just throw on a handful of pepperoni and sliced black olives before baking.

*Recipe: Cooks Country


  1. I just made STL style pizza on my blog too. Looks pretty similar!

    1. How funny is that! Great minds think alike. :)

  2. I love thin crisp crust too... which is not good in NY all pizza is chewy. I think it is time to make my own. Thanks for sharing this on foodie friday.

  3. Hey, great pizza. It would be great if you linked it in to Food on Friday Series which is all about pizza this week.

  4. Thanks sooo much. I followed the recipe, tweaked it to my liking and here is how it turned out: