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–+ servings
St Louis pizza ready to be cut.

St Louis Style Pizza Recipe

Todd Mitchell
Thin, cracker-like crust pizza in the style from St. Louis, Missouri.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Italian
Servings 4 people
Calories 482 kcal

Equipment

  • Rolling Pin Optional
  • 1 Pizza Screen Optional, but strongly preferred.
  • Pizza Cutter
  • Pizza docker Optional - a fork will also do the trick

Ingredients
  

  • 1 pizza dough ball approximately 9 ounces
  • 1 sweet Italian sausage raw
  • 2 cups provel cheese
  • 1 teaspoon olive oil or garlic olive oil for drizzling
  • 1 teaspoon Parmesan cheese for dusting

Pizza Sauce

  • ½ cup crushed tomatoes
  • ½ cup tomato paste
  • 1 tablespoon simple syrup
  • ¼ teaspoon sea salt (generous pinch)
  • ¼ teaspoon dried oregano (generous pinch)

Instructions
 

Initial Steps

  • If the dough has been refrigerated, remove and leave covered while it warms to room temperature (no higher than 70°F to get started).
  • Preheat your oven to 550°F.

Make the Sauce

  • Combine all of the sauce ingredients into a bowl. If the tomatoes are at all chunky, use an immersion blender to puree until smooth.

Prepare the Dough

  • Turn the dough out onto a lightly floured work surface.
  • Gently hand knead the dough while working it into a circular shape. Add flour as needed to keep it from sticking to your hands or the surface.
  • Use a rolling pin (a nice, heavy cylindrical one is ideal), roll out the dough as thin as possible (making sure it's round is secondary). You should be able to get make a 13" to 14" pizza.
  • To keep the dough from puffing up, dock the pizza with a docking wheel or just by poking it with a fork.
    Docking the pizza dough.
  • Transfer the pizza base to a pizza screen, if available.
    Dough on the pizza screen.
  • Make sure the dough is still spread flat and thin on the screen, otherwise gently pick up the edges and pull into the proper shape.
  • Add the pizza sauce. Use a spoon to spread it over the dough leaving about 1/2" an inch around the edge without sauce.
    Spread the sauce over the pizza with a spoon.
  • Tear or cut the casing of the sausage.
    Pizza with sauce and ready for the raw sausage.
  • Break up the raw sausage into small "quarter-sized" bits and distribute over the pizza.
    Distribute small quarter-sized pieces of raw sausage over the pizza.

First Bake

  • Insert the pizza and screen in the oven for 5 minutes.
  • Remove the pizza from the oven and rotate 180° (do it now so you don't forget)!
    Distribute small quarter-sized pieces of raw sausage over the pizza.
  • Add the pizza cheese and return to the oven.
    Apply the cheese before returning the pizza to the oven.

Second Bake

  • Cook for an additional 3 minutes. Rotate the pizza and cook for an additional 3-4 minutes until the cheese is golden brown.
    Remove the pizza from the oven and let rest on the cutting board for 3 minutes.
  • Remove and let sit on the stove top for 3 minutes.
  • Use a spatula to separate the pizza from the pizza screen and transfer to a cutting board.
  • Sprinkle the parmesan or pecorino cheese over the pizza to taste (generally, pretty liberally).
    St Louis Style Pizza
  • Slice the pizza into squares and serve immediately.
    Cracker-like crust of St Louis Pizza

Notes

Note that the dough recipe makes one 13" to 14" pizza.

Nutrition

Calories: 482kcalCarbohydrates: 44gProtein: 23gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 66mgSodium: 1468mgPotassium: 539mgFiber: 3gSugar: 14gVitamin A: 947IUVitamin C: 11mgCalcium: 316mgIron: 4mg
Keyword St Louis Style Pizza, St Louis Style Pizza Recipe
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