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The Square Route to Pizza Perfection: Mastering St. Louis-Style

The first time I tasted St. Louis-style pizza, I was a culinary school student visiting a friend’s family in Missouri. I remember being completely bewildered. Square-cut pizza? Provel cheese? A crust thinner than a cracker? It defied everything I thought I knew about pizza. But one bite, and I was hooked. That crisp, almost brittle crust, the tangy-sweet sauce, and the unique, gooey blend of cheeses created a symphony of flavor and texture that was both comforting and addictive. Now, years later, I’ve honed my own version of this regional treasure, and I’m excited to share it with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 9-12 minutes
Total Time: 27 minutes
Servings: 8
Yield: 2 pizzas
Dietary Type: Vegetarian

Ingredients

For the Crust:

2 cups unbleached self-rising flour (or substitute 2 cups all-purpose flour plus 1 tablespoon baking powder and ½ teaspoon salt, and increase the water to ½ cup)
2 tablespoons olive oil
6 tablespoons water

For the Topping:

⅔ cup pizza sauce (Prego Pizzaria sauce is good)
½ – ¾ cup shredded sharp white cheddar cheese
1 cup shredded smoked provolone cheese (or mozzarella cheese)
½ cup shredded swiss cheese
Dried Italian seasoning or pizza seasoning
Chopped parsley (optional)

Equipment Needed

Two 12″ round pizza pans, or large baking sheets
Rolling pin
Parchment or wax paper

Instructions

Begin by preheating your oven to 425°F (220°C). While the oven heats, lightly grease two 12-inch round pizza pans, or a couple of large baking sheets. The choice is yours – the pizza stone yields a crispier result, whereas the baking sheet gives the crust a slight chewiness.
In a large bowl, combine the flour, olive oil, and water. The mixture will appear shaggy at first. Don’t worry, that’s perfectly normal.
Use your hands to gather the shaggy mixture together and form it into a ball. The dough should come together easily and be relatively smooth.
Divide the dough ball in half. Form each half into a disk – the rounder, the better. This will make the rolling process easier later on.
Cover the dough disks with saran wrap (plastic wrap) and allow them to rest for 10 minutes. This resting period allows the gluten in the flour to relax, which makes the dough easier to roll out. However, if you’re short on time, you can skip this step.
While the dough rests, grease a piece of parchment or wax paper about 12 inches square. Place a circle of dough in the middle of the greased paper. Cover the dough with another lightly greased piece of parchment or wax paper.
Using a rolling pin, roll the dough very thin – aim for about ⅛ inch or less. The thinner, the better! A super thin crust is a hallmark of St. Louis-style pizza.
Carefully peel off the top layer of parchment or wax paper. Then, gently lift the thin dough and place it on the prepared pizza pan. Repeat this process with the other dough disk.
Now it’s time to add the toppings. Spread approximately ⅓ cup of pizza sauce evenly over each pizza crust, leaving a small border around the edge.
In a separate bowl, mix the cheddar cheese, provolone cheese, and swiss cheese together. The combination of these three cheeses creates the distinctive flavor and texture of St. Louis-style pizza.
Sprinkle half of the cheese mixture (approximately ½ cup) over each pizza, covering the sauce completely.
Generously season each pizza with dried Italian herbs or pizza seasoning. Don’t be shy with the seasoning – it adds a wonderful aromatic element to the pizza.
Bake the pizzas in the preheated oven for 9 to 12 minutes, or until the cheese is melted and bubbly with a few golden-brown spots, and the edges and bottom of the crust are golden brown. Keep a close eye on the pizzas, as the thin crust can burn easily.
Once the pizzas are done, remove them from the oven and let them set for 5 minutes before cutting. This allows the cheese to set slightly, making it easier to cut.
Transfer the pizzas to a cutting board. Using a pizza cutter or a large knife, cut the pizzas into squares, not wedges. This is another defining characteristic of St. Louis-style pizza.
Sprinkle the cut pizzas with chopped parsley (if using) and serve immediately. Enjoy the taste of St. Louis!

Expert Tips & Tricks

Use a pizza stone: For the crispiest crust, bake your St. Louis-style pizza on a preheated pizza stone. Place the stone in the oven while it preheats to ensure it gets nice and hot.
Roll the dough between parchment paper: Rolling the dough between two sheets of parchment paper prevents it from sticking to your rolling pin and makes it easier to achieve a super-thin crust.
Don’t overload the toppings: A little goes a long way with St. Louis-style pizza. Overloading the toppings can make the crust soggy.
Experiment with different cheeses: While the classic combination of cheddar, provolone, and swiss is traditional, feel free to experiment with other cheeses, such as mozzarella, parmesan, or asiago.
Spice it up: Add a pinch of red pepper flakes to the sauce or sprinkle some crushed red pepper on top of the pizza for a touch of heat.

Serving & Storage Suggestions

St. Louis-style pizza is best served immediately, hot and fresh from the oven. The crisp crust and melted cheese are at their peak when served right away. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake the pizza in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through and the crust is crispy. You can also reheat it in a skillet over medium heat or in the microwave, though the crust will not be as crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	263.8 kcal	N/A
Calories from Fat	112 g	43%
Total Fat	12.5 g	19%
Saturated Fat	6.1 g	30%
Cholesterol	25.6 mg	8%
Sodium	782.8 mg	32%
Total Carbohydrate	25.8 g	8%
Dietary Fiber	1.3 g	5%
Sugars	0.7 g	2%
Protein	11.3 g	22%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-free: Use a gluten-free flour blend to make a gluten-free version of St. Louis-style pizza. Be sure to use a gluten-free baking powder if you’re using a substitute for self-rising flour.
Whole wheat crust: Substitute ½ cup of whole wheat flour for ½ cup of the unbleached flour for a slightly healthier crust.
Different cheeses: Experiment with different cheese combinations to create your own signature St. Louis-style pizza. Try adding a little bit of pepper jack cheese for a spicy kick, or using a blend of mozzarella and provolone for a classic pizza flavor.
Veggie-loaded: Add your favorite vegetables to the pizza, such as sliced mushrooms, bell peppers, onions, or spinach.
Meat lovers: Top the pizza with cooked sausage, pepperoni, bacon, or ham for a meatier version.

FAQs (Frequently Asked Questions)

Q: What makes St. Louis-style pizza different from other pizzas?
A: St. Louis-style pizza is characterized by its super-thin, cracker-like crust, the use of Provel cheese (or a blend of similar cheeses), and its signature square cut.

Q: Can I use regular mozzarella cheese instead of Provel?
A: While Provel is traditional, you can substitute it with a blend of mozzarella, provolone, and white cheddar for a similar flavor profile.

Q: How do I get the crust so thin?
A: Roll the dough out between two sheets of parchment paper to prevent sticking, and aim for a thickness of about ⅛ inch or less.

Q: My crust is burning before the cheese melts. What should I do?
A: Lower the oven temperature slightly and continue baking until the cheese is melted and bubbly. You can also tent the pizza with foil to prevent further browning.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Be sure to wrap it tightly in plastic wrap to prevent it from drying out.

Final Thoughts

Now it’s your turn to experience the unique joy of St. Louis-style pizza! This recipe is your passport to a truly special regional culinary experience. Don’t be afraid to experiment with your favorite toppings, and most importantly, have fun! Whether you’re a pizza purist or an adventurous eater, this recipe offers a delightful twist on a classic favorite. Share your creations and feedback, and maybe even pair it with a local craft beer for the ultimate St. Louis experience. Happy cooking!

St. Louis-Style Pizza Recipe