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.

Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. Sally says

    Although I realize this might take away from the St. Louis touch, using bread flour produces a really great crust. It seems to give the nicest crisp to the crust :)

  2. Amy (Savory Moments) says

    This has become my go-to pizza crust. It’s so easy and quick! We use it a lot for Friday night pizza nights and it’s perfect. I’ve used it to make all kinds of pizzas from pepperoni to buffalo chicken to Mexican! It’s great!

    • Reeni says

      Thank-you Amy! That is so great! I love it too! Sometimes I get pizza cravings out of the blue and this is so fast and easy. Happy New Year! :-)

  3. Angeline says

    This is a great recipe and as close as I have found to actual St Louis Style Pizza. I only wish someone knew what sauce should be used because the STL Pizza my family loves does not use regular pizza sauce. Anyone been to Roberto’s in Florissant Mo? BEST pizza EVER!! Will drive out of our way to go when in STL area.

  4. Shannon says

    I tried this pizza with the unbleached self rising flour and I could get it to form correctly it was too dry try now with the substitute flour mixture…. I don’t want to give up bc I really want this yummy looking pizza!! I’ll let you know how it goes!!!

  5. Reeni says

    Sounds like you had too much flour Eleni and not enough liquid! Sorry it didn’t work out for you!! Thanks for trying it.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>