We love pizza here. It’s pretty much scheduled for our Friday night dinner, and everyone gets involved making it. There are some Friday nights, however, that I am tired. At about 4:30 p.m. I realize that I didn’t start the pizza dough and I am scrambling around looking for something to throw together. We usually get take out those nights.
Recently I came across a recipe for St. Louis Pizza. St. Louis pizza is a pizza made without yeast – it has a thin, cracker crust and a good handful of cheese on top. It is known for it’s tangy cheese [Provel] topping and distinct oregano flavor, and since there is no yeast, it is crazy easy to put together.
We made it two nights in a row we liked it so much. The first night we stuck to the recipe, the second night we changed up everything except the crust. It was amazing both times. It made a great dinner, but it would also make a fabulous starter – the crust is so thin and not super filling. It’s become a Friday night staple: so much better than bringing pizza in.
St. Louis Pizza
Cooks Country

A couple drops of liquid smoke is included with the cheese to give it a smokey flavor – I omitted it. Feel free to add toppings on the pizza – the crust holds up very well. Make sure the baking stone is good and hot, or the crust will not crisp properly.
I found both times I had to add 2-3 tablespoon more water to the dough to make it cohesive. sauce
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

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.

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5 Responses to st. louis pizza

  1. eidolons says:

    We eat lots of homemade pizza, too. My middle son doesn’t care for my go-to crust so I’ll have to give this a try. Do you think I could preheat a pizza pan instead of a stone? I know it won’t be exactly the same.. but it’s what I have.

  2. I think that should work! I know Cooks Illustrated recommends turning one over and preheating it if you don’t have a stone. If you try it, let me know how it turns out.

  3. Dexter says:

    Thanks for the recipe! My wife and I love homemade pizza! We’ll have to give this a try sometime! Speaking of pizza, my favorite is the black & blue from Villa Farotto. Soooo good! I suggest you give it a try sometime… you will thank me! villafarotto.com

  4. i have made this about 1000 times since you posted it! so quick and soooo yummy!

  5. Tiffany says:

    I made this crust for my family tonight! It was a success! Thank you so much! I love how quick it was! Great crust! I used cornmeal on the bottom though. I will be making this again and again. 🙂

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