St Louis Pizza
Delight your taste buds with the unique charm of St. Louis pizza, a regional favorite that stands out for its ultra-thin cracker-like crust, tangy tomato sauce, and signature Provel cheese topping. This quick and easy recipe comes together in under 30 minutes with simple pantry staples like all-purpose flour, olive oil, and canned crushed tomatoes, making it perfect for weeknight dinners or casual gatherings. The star of the show is the Provel cheese, known for its creamy melt and mild tang, but if you can't find it, a blend of mozzarella, provolone, and white cheddar works beautifully. Baked to bubbly perfection at high heat, this pizza is traditionally sliced into squares, adding to its distinctive flair. Garnish with fresh basil for a pop of color and serve up a slice of St. Louis' delicious culinary heritage!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 2 tablespoons Olive oil
- 0.66 cup Water
- 1 cup Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Sugar
- 2 cups Provel cheese (or a mix of mozzarella, provolone, and white cheddar if unavailable)
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat up.
In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, and baking powder. Mix well.
Add the olive oil and water to the dry ingredients and stir until a rough dough forms.
Transfer the dough to a clean work surface and knead gently for 1-2 minutes until smooth and pliable.
Divide the dough into two equal portions for smaller pizzas or keep it as one portion for a large pizza.
Roll out the dough very thin, about 1/8-inch thick, using a rolling pin. Transfer the rolled-out dough onto parchment paper for easy handling.
In a small bowl, combine the canned crushed tomatoes, dried oregano, garlic powder, and sugar to create the pizza sauce. Stir well.
Spread a thin layer of the sauce over the rolled-out dough, leaving a small border around the edges.
Sprinkle the Provel cheese (or the cheese blend) evenly over the sauce.
Carefully transfer the prepared pizza onto the preheated pizza stone or baking sheet in the oven.
Bake for 10-12 minutes or until the crust is crispy and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for a couple of minutes. Garnish with fresh basil leaves if desired, slice into squares (a St. Louis-style tradition), and serve immediately.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 6540 mg | 284% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 12.6 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 2683 mg | 206% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1428 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
