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St. Louis Style Pizza with thin crust and Provel cheese
Thin crispy pizza crust with rich Provel cheese

St. Louis Style Pizza

Author: Flavelo
Recipes Main Courses Quick Meals
St. Louis pizza is an eccentric rebel among American pizzas. It features a 'cracker crust'—a biscuit-like crunchy, yeast-free (or low-yeast) thin dough—and the infamous Provel cheese, a processed blend of Cheddar, Swiss, and Provolone cheeses that is waxy when chilled but creamy and runny when hot. Traditionally, this pizza is cut into squares ('party cut') not slices, because the crust is so crispy it can hold the topping without bending.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Rolling pin (mandatory for thin dough)
  • Baking paper
  • Sharp knife (for square slicing)

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Mix the flour, salt, water, and oil. Knead into a firm but smooth dough. No need to prove, as the goal is a flat, crispy structure.

Tip: This dough has low hydration (little water), so it's harder work to knead together. Do not add more water or it will be soft, not crispy!
2 ✓

Preheat the oven to 250°C. Roll out the dough paper-thin (1-2 mm). This is physical work, use a rolling pin!

Tip: Thinness is key. If it stays thick, it will be chewy, not brittle like a cracker.
3 ✓

Place the dough on the baking tray. Spread with the spiced tomato sauce right up to the edge.

Tip: With St. Louis pizza, the sauce and cheese go all the way to the edge; there is no empty crust.
4 ✓

Sprinkle generously with Provel (or substitute) cheese and oregano.

Tip: Provel cheese has a low melting point and spreads beautifully, behaving almost like a sauce.
5 ✓

Bake for 8-10 minutes on the lowest shelf or a pizza stone. It is ready when the cheese is golden brown and the bottom of the dough is hard when tapped.

Tip: Since the dough is thin, it can burn quickly, don't leave it unattended!
6 ✓

Remove, rest for 2 minutes, then cut into 5x5 cm squares ('party cut').

Tip: During resting, the cheese firms up enough not to run everywhere when cutting.

Recipe FAQ

What if I don't have Provel cheese?
Mix white cheddar, Swiss cheese (e.g., Emmental), and Provolone in equal proportions. Add a drop of liquid smoke for an authentic effect.
Why cut into squares?
Because the dough is hard and crispy, like a cracker. If you cut it into wedges, the tip would break off. Small squares are stable and bite-sized.

Ingredients

  • 500 g Flour (Plain wheat flour)
  • 150 ml Water
  • 1 tsp Salt
  • 2 tbsp Olive oil
  • 300 g Provel cheese (or Cheddar, Emmental, Provolone mix)
  • 200 ml Tomato sauce (slightly sweetened, with oregano)
  • 1 tsp Dried oregano