St. Louis-Style Pizza

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Recipe photo
Hands-on time:
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Yield: two 11" pizzas

Recipe photo

With its cracker-thin baking powder crust and square slices, there are those who'd claim this dish isn't in fact a pizza. But to residents of St. Louis, it's one of their city's culinary icons. And before you dismiss it out of hand — try it. Any pizza that can go from "Hmmm, I need a snack" to hot on your plate in 20 minutes is worth trying at least once! And we guarantee that once you do, you'll be making this simple treat, with its signature smoky cheese topping, over and over again.

St. Louis-Style Pizza

star rating (13) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: two 11" pizzas
Published: 05/27/2012




  • 2/3 cup pizza sauce
  • 1 cup grated or shredded sharp white cheddar cheese
  • 1/2 cup grated or shredded smoked provolone cheese
  • 1/2 cup grated or shredded Swiss cheese
  • Pizza Seasoning or dried Italian herbs
  • *To add smoky flavor without using smoked provolone, add 1 teaspoon Liquid Smoke flavoring.

Tips from our bakers

  • Feel free to increase the water in the dough a bit — especially in winter, when it's cold out and your flour will tend to be dry. Your goal is dough that's firm (not sticky), but wet enough to hold together when you squeeze it.
  • There are many "authentic" St. Louis Pizza recipes online, but all seem to stem from one particular St. Louis chain: Imo's, a "mom and pop" business with over 90 stores in and around St. Louis. Our thanks to Imo's for the recipe that inspired this one.


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1) Preheat the oven to 425°F. Lightly grease two 12" round pizza pans, or a couple of baking sheets.

2) To make the crust: Combine the flour, oil, and water, mixing until cohesive. Gather the dough into a ball, divide it in half, and shape each half into a flat disk, the rounder the better.

3) If you have time, let the dough rest, covered, for 10 to 15 minutes; it'll be easier to roll out once it's rested.

4) Grease a piece of parchment paper about 12" square; or a piece of waxed paper, or plastic wrap. Place one of the dough pieces on the paper, and top with another piece of lightly greased parchment, waxed paper, or plastic wrap.

5) Roll the dough very thin, 1/8" thick or less. Place the pizzas on the prepared pans.

6) Top each pizza with 1/3 cup of the sauce. Mix the cheeses together, and spread half over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.

7) Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.

8) Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.

9) Yield: two pizzas, about 4 servings total.


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  • star rating 01/09/2015
  • beth from maine
  • Quick, easy and delish. Fun to make with my 3 year old.
  • star rating 11/29/2014
  • Linda P from Milford, CT
  • I had he oh so many Thanksgiving leftovers and saw another recipe for a turkey left-over flat bread. I found this dpugh recipe and made the alternate recipe because I did not have the self rising flour. I found that I needed to add a little more water I cold be because my house is dry and it is winter) to make it pliable enough to role out. I kneaded it for a few minutes and it seems to make it easier to role out. I am old school and just used a floured surface and an old fashined rolling pin and I was able to role the dough out to the 1/8th in thickness (I did let the dough rest). I thinly sliced some oninons, carrots and celery and roasted them with some butter in a 350 degree oven for about 20 minutes until they were carmelized. I had leftover brussel sprouts broiled with bacon and garlic leftover from T-giving and a little gravy too. I added some of the gravy to some cream cheese to make it spreadable in a thin layer in the dough, sprinkled the roasted vegetables, leftover sprouts and turdkey and then dotted the top with little dabs of leftover stuffing and mashed potatoes. Baked for 9 to 10 minutes in a 425 degree oven. My three grown sons and husband loved this. It was nice and light and was a good way to use up the last of the leftovers.
  • star rating 02/18/2014
  • Pat from In N.E. Pa
  • Easy, taste excellent, looks fab!
  • star rating 10/25/2013
  • sarahkate07 from KAF Community
  • I used this as a base recipe with slightly different cheeses (mozzarella and provolone), per other reviewers suggestions. Out of the few pizza recipes I've tried, this is DEFINITELY the best! It's super easy, and I will be making this again.
  • star rating 08/16/2012
  • afisher from KAF Community
  • I really loved how quick this was to make, and the crust came out really nicely. (I used the alternative recipe, since I don't have self-rising flour on hand.) I used a roasted tomato sauce, and the cheeses recommended. Delicious! But YE GODS is it rich! I think cutting back a bit on the cheese, or replacing some of it with something lower-fat, would make it better for those of us who no longer have college-aged stomachs! Still- it's not really intended to be dinner, as I understand it- more like a bar snack, and as that it's great. And I do plan on playing more with the crust.
  • star rating 08/08/2012
  • gilpinbrewer from KAF Community
  • I've made this twice now and really enjoy it. You can get the dough really thin and it is easy to work with. Great flavor, light and crispy crust. This is my new "go-to" crust because it is so easy and quick and flavorful!
  • 08/07/2012
  • dogmom04 from KAF Community
  • While I agree this doesn't fit the "normal" (what is normal again?) pizza we often think of, I live in Rhode Island where "party pizza" is found at at least 75% of the picnics and parties you go to. Always served room temp., this is just thick, soft crust with simple sauce on top (MAYBE a dusting of grated Parm.) If we can make and appreciate that, I am all for trying this recipe! Variety is what pizza is all about!
  • star rating 07/30/2012
  • dnrmom from KAF Community
  • Ummmmmmm, just removed from the oven and rapidly devoured. My teenage son wants a copy of this recipe for his own files. The crust was just a bit soft from baking on the parchment, but so very delish!! It is now in the regular recipe rotation. FYI made just enough for 2 ravenous teens-I counted myself lucky getting 2 squares.
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