St. Louis-Style Pizza (No Yeast)
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4.2
12 reviews
Good
St. Louis-Style Pizza (No Yeast)
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St. Louis-Style Pizza has a famously thin, almost cracker-like crust and is always cut into squares instead of triangles. This homemade version can be loaded with your favorite toppings and is perfect for your next pizza night!
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Ingredients
Crust
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons olive oil
- 8-10 Tablespoons water cold
Cheese
- 8 ounces White Cheddar Cheese (about 1 cup shredded)
- 4 ounces swiss cheese (about 1/2 cup shredded)
- 4 ounces provolone cheese about 1/2 cup shredded, smoked
Toppings
- 2/3 to 1 cup pizza sauce
- 6 lices Bacon cooked until medium-crisp and chopped
- 2 Italian sausages casings removed, then crumbled and cooked, mild
- 1 green bell pepper sliced
- 1/2 red onion chopped
- 4 ounces mushroom sliced, fresh
Instructions
- Preheat oven to 450°F. Let it preheat with a pizza stone or overturned baking sheet in it.
- To make the crust, combine flour, baking powder, and salt in a large bowl or food processor. Add olive oil and water, 1 tablespoon at a time, mixing or pulsing until the dough starts to come together. Knead the dough a few times, if needed, to form a ball. Let dough rest for 10 to 15 minutes while preparing cheese and toppings.
- Add white cheddar cheese, swiss cheese, and provolone cheese to a food processor and pulse until crumbled or use a box grater to grate each type of cheese and toss to combine.
- Prepare any pizza toppings by slicing veggies and cooking meat, if using.
- Divide the ball of pizza dough in half and roll out on a piece of parchment paper until very thin, about 1/8".
- Spread half of the pizza sauce evenly over each pizza all the way to the edges. Sprinkle with a generous amount of the cheese, reserving some cheese for sprinkling on top of the other toppings.
- Top with your favorite pizza toppings or the cooked bacon, sausage, green peppers, red onion, and mushrooms used here for the deluxe version. Sprinkle with any reserved cheese.
- Slide the parchment paper onto the hot pizza stone or overturned baking sheet in the preheated oven and bake for 10-12 minutes or until the crust is crispy and the cheese is starting to brown.
- Cut into squares with a pizza cutter and serve.
Notes
- Recipe adapted from King Arthur Flour.
- Yield: This recipe makes two pizzas, which is enough for 6-8 people.
- Provolone: If you are unable to find smoked provolone cheese, you might want to add 1/2 teaspoon of liquid smoke to the cheese blend when pulsing it in the food processor.
Nutrition Information
Show Details
Calories
547kcal
(27%)
Carbohydrates
29g
(10%)
Protein
24g
(48%)
Fat
37g
(57%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.02g
(1%)
Cholesterol
83mg
(28%)
Sodium
927mg
(39%)
Potassium
328mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
676IU
(14%)
Vitamin C
14mg
(16%)
Calcium
480mg
(48%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 24g | 48% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 927mg | 39% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 480mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
12 reviews
Good
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