Entree: United States – Missouri – St. Louis-Style Pizza

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 cup (240 ml) warm water (105–115°F / 40–46°C)
- 1 tsp (4 g) active dry yeast
- 1 tsp (4 g) granulated sugar
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 2 tbsp (30 ml) vegetable oil, plus extra for pan
- 1 cup (240 ml) tomato pizza sauce (store-bought or homemade)
- 12 oz (340 g) Provel cheese, shredded or finely chopped
- 6 oz (170 g) Italian sausage, cooked and crumbled
- 3 oz (85 g) sliced pepperoni
- 1/2 medium green bell pepper, thinly sliced, about 3 oz (85 g)
- 1/2 medium yellow or white onion, thinly sliced, about 3 oz (85 g)
- 3 oz (85 g) cremini or button mushrooms, sliced (optional)
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 1/2 tsp (2.5 g) garlic powder (optional)
- 1–2 tbsp (15–30 ml) cornmeal or semolina for dusting
- Vegetable oil or nonstick spray for the pan

Instructions

Short Description:
A thin, cracker-like pizza from St. Louis topped with a generous layer of Provel cheese (a processed blend of cheddar, Swiss, and provolone), tangy tomato sauce, and classic toppings—baked until the crust is crisp and the cheese is gooey. Traditionally cut into small squares ("party cut" or tavern cut) for sharing.

Regional Notes:
This is the St. Louis, Missouri version: an ultra-thin, cracker-style crust and liberal use of Provel cheese define it. Unlike New York or Neapolitan pizzas, the crust is rolled paper-thin and the pie is commonly cut into small squares rather than wedges. Provel is central to the authentic texture and flavor; if unavailable, a high-ratio blend of provolone, Swiss, and mild cheddar approximates it but is not identical.

1. Activate yeast: In a small bowl, stir warm water, sugar, and yeast. Let sit 5–7 minutes until foamy.
2. Make dough: In a large bowl, combine flour and salt. Add yeast mixture and 2 tbsp (30 ml) vegetable oil. Mix until a shaggy dough forms, then knead 4–6 minutes by hand (or 3–4 minutes in a stand mixer) until smooth and slightly elastic. The dough should be soft but not sticky; add up to 1 tbsp (15 ml) water or 1 tbsp (8 g) flour if needed.
3. Rest dough: Form into a ball, lightly oil, place in a bowl, cover with plastic wrap or a towel, and let rest 20–30 minutes at room temperature. This short rest allows the dough to relax for rolling; St. Louis crusts do not require long fermentation.
4. Prepare toppings: While dough rests, cook and crumble the Italian sausage until fully cooked (about 6–8 minutes); drain excess fat. Slice vegetables and shred or finely chop Provel if not pre-shredded.
5. Preheat oven: Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use it.
6. Shape crust: Lightly oil a 14–16 inch (35–40 cm) round pizza pan or use a floured pizza peel dusted with 1–2 tbsp (15–30 ml) cornmeal/semolina. Divide dough if making multiple smaller pies; for one 14–16" pie, stretch/roll the dough paper-thin to about 1/8 inch (3 mm) thickness, leaving the edge minimal—St. Louis crust is very thin and cracker-like. Dock (poke) the dough with a fork in several places to prevent large bubbles.
7. Par-bake crust (recommended): Transfer the rolled dough to the preheated stone or pan and bake 4–6 minutes until it just begins to set and shows small browned spots but is not fully browned. This helps ensure the thin crust crisps beneath the heavy cheese.
8. Assemble pizza: Remove par-baked crust. Spread pizza sauce evenly, leaving a small edge. Sprinkle garlic powder (if using) and dried oregano over the sauce. Evenly distribute cooked sausage, pepperoni, bell pepper, onion, and mushrooms (if using). Top with the full amount of Provel cheese, covering evenly.
9. Final bake: Return to oven and bake 6–9 minutes more at 500°F (260°C) until cheese is melted, bubbling, and starting to brown lightly and crust is crisp and golden. Watch closely—thin pizzas finish quickly.
10. Rest and cut: Let pizza rest 2–3 minutes to set. For authentic presentation, cut into small squares or rectangles ("party" or tavern cut) rather than wedges. Sprinkle red pepper flakes if desired and serve hot.
11. Serving suggestion: Serve with a simple green salad or sliced tomatoes to add a fresh vegetable contrast and make a complete meal for 4.