St. Louis-Style Pizza

St. Louis-Style Pizza

St. Louis-style pizza has a super thin crust topped with pizza sauce, provel cheese and Italian seasoning. It’s one of the quickest homemade pizzas you can make being the crust doesn’t have yeast in it and it takes all of 12 minutes to bake. If you have a pizza craving at six you can be eating a fresh, hot square of pizza by six-thirty. Craving abated. Faster than take-out.

If you can’t find provel cheese, a processed white cheese I’ve never even heard of before, you can combine sharp white cheddar with smoked provolone (or mozzarella, if like me, you’re a traditionalist) and Swiss cheese.

The crust is made of self-rising flour, olive oil and water. It comes together fast and is easy to roll out. If you bake your pizza on a pizza stone it will be crispier than if you bake it on a baking sheet. The baking sheet gives the crust a little bit of chewiness which, surprisingly, I really liked.

St. Louis Pizza

I wasn’t expecting to like this pizza as much as I did. I’m a thick-crust-extra-mozzarella-cheese kind of girl. . . But me and this pizza? I think we’re going to be good friends.

Midnight pizza craving? No problem. I got you covered.

Pizza St. Louis-Style

St. Louis-Style Pizza

Rating: 51

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 8 servings

St. Louis-Style Pizza

St. Louis-style pizza has a super thin crust topped with pizza sauce, provel cheese and Italian seasoning.


2 cups unbleached self-rising flour*
2 tablespoons olive oil
6 tablespoons water
*Substitute 2 cups all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt and increase the water to 1/2 cup
2/3 cup pizza sauce
1 cup shredded sharp white cheddar cheese
1/2 cup shredded smoked provolone or mozzarella cheese
1/2 cup shredded Swiss cheese
dried Italian or pizza seasoning


  1. Preheat oven to 425°F and lightly grease two 12" round pizza pans, or a couple of large baking sheets.
  2. Make the crust:
  3. Mix the flour, oil, and water together - the mixture will be shaggy. Use your hands to gather it together and form into a ball. Divide it in two and form each half into a disk the rounder the better.
  4. Cover with saran wrap and allow to rest 10 minutes to make for easier rolling - skip this step if you're in a hurry.
  5. Grease a piece of parchment or wax paper about 12" square and set a circle of dough in the middle. Cover with another lightly greased piece. Use a rolling pin to roll the dough very thin - 1/8 inch or less.
  6. Place the dough on the prepared pans. Top each pizza with 1/3 cup of the sauce.
  7. Mix the cheeses together and sprinkle 1/2 over top of each then season with Italian herbs or pizza seasoning.
  8. Bake the pizzas for 9 to 12 minutes or until the cheese is melted with a few golden brown spots and the edges/bottom of the crust are golden brown.
  9. Remove the pizzas from the oven and let set 5 minutes. Transfer to a cutting board, cut into squares and serve immediately.


Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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  1. Jo says

    I love STL pizza and though there are a few places in KC with a similar style, it’s just not the same. Thanks so much for posting this!

  2. Anne Klein says

    Well I am from St. Louis. Imo’s is the most famous here for this kind of pizza. Joe Boccardi’s is another local place I love with this kind of pizza.

  3. says

    This sounds and looks like a cracker crust which I have been looking for – so yay!!!! I wonder if Whole Foods has Provel cheese….I would really like to try it…otherwise I will find some smoked provolone which is yummy, too! Looks wonderful, Reeni!!

  4. Michelle says

    Bake the crust a bit, then pull it out and add toppings. And nothing beats provel cheese on a pizza. NOTHING. I know, I was born and raised in St. Louis AND worked at Imo’s pizza in high school. There is nothing better. :)

  5. says

    That is wonderful slice of Pizza Reeni, I thought new york style is very thin. But this one sounds amazing, as it is made with self rising flour with no yeast . yumm.

  6. Louanne says

    Just wanted to let you know that I successfully made your recipe using Domata gluten free flour. We all enjoyed it!

  7. says

    I’m pretty surprised with how amazing this pizza sounds! I’m usully all about a chewy, yeast dough crust, but this looks delicious and you can’t complain about pizza that comes together quickly! I think I’m going to have to try this with whole wheat flour :)

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