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. Amy says

    Hi. In process of making this right now. I must have done something wrong with the dough or my flour was old or something. While rolling out dough it was crumbling and falling apart; just not holding together. I’ve never made pizza dough without yeast and rising time. Husband is running to grocery store to buy ready made dough. 😕

    • Reeni says

      Sorry it didn’t work out for you Amy! It sounds like some very dry dough – maybe too much flour? Thanks for trying it! Sorry once again!

  2. Susan says

    I tried this pizza last night. I’m sorry but it was awful. First your ingredients are off. The water and the oil doesn’t give enough moisture to the dough not matter how hard you work it. I have made dough for and crusts for years, so I’ not a novice. I had to add quite a bit more water and oil to get it to come together. Even, at that it wasn’t easy to roll without it crumbling. I let it set prior, but that didn’t help. The pizza crust tasted like flour! Though, it did have a crunch. I did like adding the swiss cheese. I had never used it on my pizzas. If you don’t post this, you should rework the recipe!

    • Reeni says

      Sorry you had issues Susan! It’s not my recipe – it’s from King Arthur. A ton of people have had great results with it – some make it on a weekly basis. Sorry again it didn’t work out – thanks for trying it.

  3. Kim says

    You have the wrong amount of baking soda listed above (1 Tablespoon). According to King Arthur it should be 1 teaspoon.
    2 cups King Arthur Unbleached Self-Rising Flour
    2 tablespoons olive oil
    6 tablespoons water
    *No self-rising flour? Substitute 2 cups King Arthur Unbleached All-Purpose Flour; add 1 teaspoon baking powder and 1/2 teaspoon salt, and increase the water to 1/2 cup.

  4. Nichole says

    Does the recipe make two or one pizza crust? Mine is very dry and floury. Feel like I’m doing something wrong but did exactly as the recipe said.

  5. Sarah says

    I have made this crust at least 5 times in the past two weeks — I’m completely hooked! The only modification I have made is to poke the dough with a fork before putting on the toppings so it doesn’t bubble. But other than that, is recipe is perfect. Thanks so much!!

    • Reeni says

      Thanks bunches Sarah! It’s so easy – I love it too – gets my pizza craving fixed fast! Thanks for the great tip on poking the dough. :-)

  6. Rebecca says

    I just found your recipe (yay!), and as a St. Louis girl, I have to fill you in on the cheesy goodness that is provel. It’s a provolone blend – not surprising – that is super creamy and buttery. It’s actually a trademarked variety invented by a St. Louis pizza chain. Give it a try if you ever have the chance.

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>