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St. Louis Style Pizza
An iconic St. Louis specialty, this pizza features an ultra-thin, cracker-like crust, a tangy sauce, the unique, creamy Provel cheese, and is traditionally cut into small squares (party cut).
๐ง ์ฌ๋ฃ
- 1 ball (about 12-14 oz) St. Louis style pizza dough(This dough is unleavened and very lean, often made with flour, water, yeast, salt, and a little oil. If unavailable, a very thin pizza crust dough can be substituted, but it won't be authentic.)
- 2 cups Provel cheese(Provel is a processed cheese blend of cheddar, Swiss, and provolone. It's crucial for the authentic St. Louis pizza flavor and melt. Grate it yourself for best results.)
- 1 cup Pizza sauce(A thin, slightly sweet and tangy pizza sauce is traditional. Avoid thick, chunky sauces.)
- 4 oz Italian sausage(Cooked and crumbled. Mild or hot, as preferred. This is a classic topping.)
- 1/4 cup Green bell pepper(Thinly sliced or diced. Another traditional topping.)
- 1/4 cup Onion(Thinly sliced or diced. Optional, but common.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat your oven to 475ยฐF (245ยฐC). If using a pizza stone or steel, place it in the oven during preheating for at least 30 minutes.
โฑ๏ธ 10 minutes (for preheating) - 2
On a lightly floured surface, roll out the pizza dough as thinly as possible, aiming for a cracker-like consistency. It should be almost translucent. The dough should be large enough to fit your baking sheet or pizza peel (typically 12-14 inches).
โฑ๏ธ 10 minutes - 3
Carefully transfer the thin dough to a pizza peel dusted with cornmeal or onto a parchment-lined baking sheet. If using a baking sheet, you can shape the dough directly on it.
โฑ๏ธ 2 minutes - 4
Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Be careful not to oversaturate the thin crust.
โฑ๏ธ 2 minutes - 5
Distribute the grated Provel cheese evenly over the sauce. Ensure complete coverage for that signature gooey texture.
โฑ๏ธ 3 minutes - 6
Add your desired toppings, such as cooked Italian sausage, sliced bell peppers, and onions. Don't overload the pizza, as the thin crust can become soggy.
โฑ๏ธ 2 minutes - 7
Carefully slide the pizza onto the preheated pizza stone/steel or place the baking sheet into the oven. Bake for 12-15 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly with some browned spots.
โฑ๏ธ 12-15 minutes - 8
Remove the pizza from the oven. Let it rest for a minute or two before cutting. Using a sharp knife or pizza cutter, slice the pizza into small, bite-sized squares (often called 'party cut' or 'tavern cut').
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to St. Louis pizza is the ultra-thin, cracker-like crust. Roll it as thin as you possibly can.
- โProvel cheese is non-negotiable for an authentic taste. Grate it from a block if possible, as pre-shredded can contain anti-caking agents that affect melt.
- โBaking on a preheated pizza stone or steel will yield the crispiest crust.
- โDon't use too much sauce or too many toppings, as this can make the thin crust soggy.
- โThe 'party cut' or square cut is essential to the St. Louis pizza experience.
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- Add other traditional toppings like mushrooms, pepperoni, or anchovies.
- Experiment with different ratios of Provel cheese, or mix in a small amount of mozzarella for a slightly different melt.
- For a spicier kick, use hot Italian sausage or add red pepper flakes.