Best 6 St Louis Pizza Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

St. Louis pizza is a unique and flavorful style of pizza that is beloved by locals and visitors alike. Known for its thin, crispy crust, tangy sauce, and gooey cheese, St. Louis pizza is a delightful culinary experience that is sure to satisfy any pizza lover. If you're looking to create this iconic dish at home, there are a few key tips and tricks to keep in mind. From choosing the right ingredients to perfecting the cooking technique, this article will guide you through the process of making the best St. Louis-style pizza that will tantalize your taste buds and transport you to the heart of Missouri.

Check out the recipes below so you can choose the best recipe for yourself!

IMO'S PIZZA RECIPE (ST. LOUIS STYLE PIZZA)



Imo's Pizza Recipe (St. Louis Style Pizza) image

If you've had it, you know its crispy and amazing.he definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of large pie shaped slices. The crust is too thin to be folded like a NY style slice so little party pieces werer made. Provel is a trademark for three cheeses fused to form one (provolone, swiss, and white cheddar), used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza. (wikipedia.com) George's pizza off of 95th St. in Overland Park, KS is my favorite pizza joint hands down. They do a similar style to this.

Provided by College Girl

Categories     < 60 Mins

Time 40m

Yield 2 12, 12 serving(s)

Number Of Ingredients 21

2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark corn syrup
1/2 cup tbsps water
2 tablespoons water
16 ounces whole tomatoes (diced into fine pieces)
6 ounces tomato paste
1 1/2 tablespoons sugar
1 teaspoon crushed basil
1/2 teaspoon salt
1/4 teaspoon thyme
1 cup white cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup provolone cheese, shredded
1 teaspoon liquid hickory liquid smoke
2 teaspoons oregano
2 teaspoons basil
1 teaspoon thyme

Steps:

  • Crust: Mix until thoroughly combined - Dough will be very stiff. makes enough for two (2) 12" pizza pies. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin.
  • In order to move the crusts around a pizza peel sprinkled with cornmeal works well.
  • After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imos uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices.
  • Sauce:Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza.
  • On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created.
  • Cheese:Toss until cheeses and smoke flavoring are completely incorporated. Typically it's enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you'll want to make more.
  • Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.
  • In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza.
  • Now you have the correct style crust, sweet sauce, smoky cheese, generous toppings, it's now ready to be lightly sprinkled with some Italian seasonings.
  • Seasonings: Combine all the ingredients in a small mixing bowl and blend well.
  • While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.
  • And, as a final touch to truly replicate Imo's Pizza at home, is to cut the pizza into tile-like squares instead of the traditional triangle slices.

Nutrition Facts : Calories 209.2, Fat 7.5, SaturatedFat 4.2, Cholesterol 19.5, Sodium 473.6, Carbohydrate 27.7, Fiber 1.7, Sugar 6.1, Protein 8.6

ST. LOUIS-STYLE PIZZA



St. Louis-Style Pizza image

Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 pizzas (4 servings each.)

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 to 10 tablespoons water
2 tablespoons olive oil
2/3 cup crushed tomatoes in puree
2 tablespoons tomato paste
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
12 ounces Provel cheese, shredded or 1-1/2 cups shredded white cheddar plus 1 cup shredded provolone plus 1 cup shredded Swiss
1 package (3-1/2 ounces) sliced pepperoni
1 small green pepper, thinly sliced

Steps:

  • In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.

Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.

ST. LOUIS STYLE PIZZA



ST. LOUIS STYLE PIZZA image

Categories     Cheese     Tomato     Bake

Yield 2 12"

Number Of Ingredients 29

Crust
In large mixing bowl combine
2 cups + 2 tbs flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark corn syrup
1/2 cup water
2 tablespoons water
Sauce
16 ounces whole tomatoes
(diced into fine pieces)
6 ounces tomato paste
1 1/2 tablespoons sugar
1 teaspoon crushed basil
1/2 teaspoon salt
1/4 teaspoon thyme
Cheese
1 cup white cheddar cheese,
shredded
1/2 cup swiss cheese,
shredded
1/2 cup provolone cheese,
shredded
1 teaspoon liquid hickory
liquid smoke
Italian Seasoning
2 teaspoons oregano
2 teaspoons basil

Steps:

  • Crust: Mix until thoroughly combined. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin. In order to move the crusts around a pizza peel sprinkled with cornmeal works well. Sauce: Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies Cheese: Toss until cheeses and smoke flavoring are completely incorporated. It's enough cheese for two (2) 12" pizza pies. Now it's ready to be lightly sprinkled with some Italian seasonings. Seasonings: Combine all the ingredients in a small mixing bowl and blend well. At home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.

ST. LOUIS PIZZA



St. Louis Pizza image

Categories     Sauce     Garlic     Bake

Yield makes 2 pizzas

Number Of Ingredients 14

for the dough
2 cups plus 2 tablespoons all-purpose flour, plus more for working the dough
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
for the topping
28-ounce can whole Italian plum tomatoes, preferably San Marzano
3 garlic cloves, crushed and peeled
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
6 tablespoons shredded fresh basil
5 ounces sharp white cheddar, cut in chunks
5 ounces Swiss cheese, cut in chunks
5 ounces smoked provolone, cut in chunks

Steps:

  • In the bowl of an electric mixer fitted with the dough hook, combine the flour, baking powder, and salt. Mix 1/2 cup plus 2 tablespoons water and the olive oil in a cup, and, with the mixer on medium speed, pour the wet ingredients into the dry. Knead the dough in the mixer until soft and smooth, about 2 minutes. Remove the dough, and knead on a well-floured counter a few times, then wrap in plastic and let rest at room temperature while you make the topping.
  • Preheat oven to 450 degrees F with a pizza stone on the bottom rack (see page 83). Drain and crush the canned tomatoes, squeezing out as much juice as possible (save the juices for a future sauce or soup). Coarsely chop the tomatoes, and put in a medium bowl; add the crushed garlic, olive oil, and salt. Let steep 10 to 15 minutes. After the garlic has steeped, discard it and stir in the basil.
  • Combine the three cheeses in a food processor, pulsing until cheese is mixed to a crumbly paste.
  • Divide the dough in half. On a floured work surface, roll the dough into an 11-to-12-inch round. Put the dough on a floured pizza peel, or on the back of a baking sheet lined with parchment paper. Spread with half of the sauce, all the way to the edges of the dough. Top with half of the cheese. Slide the pizza off the pizza peel or baking sheet with parchment onto the pizza stone. Bake until very crispy, about 13 to 15 minutes. Repeat with remaining sauce and dough.

ST. LOUIS PIZZA



St. Louis Pizza image

Make and share this St. Louis Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 (28 ounce) can whole Italian plum tomatoes, preferably San Marzano
3 garlic cloves, crushed and peeled
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
6 tablespoons shredded fresh basil
5 ounces sharp white cheddar cheese, cut in chunks
5 ounces swiss cheese, cut in chunks
5 ounces smoked provolone cheese, cut in chunks

Steps:

  • In the bowl of an electric mixer fitted with the dough hook, combine the flour, baking powder, and salt.
  • Mix 1/2 cup plus 2 tablespoons water and the olive oil in a cup and, with the mixer on medium speed, pour the wet ingredients into the dry.
  • Knead the dough in the mixer until soft and smooth, about 2 minutes.
  • Remove the dough, and knead on a well-floured counter a few times, then wrap in plastic and let rest at room temperature while you make the topping.
  • Preheat oven to 450° with a pizza stone on the bottom rack.
  • Drain and crush the canned tomatoes, squeezing out as much juice as possible; coarsely chop the tomatoes and put in a medium bowl; add in the crushed garlic, olive oil, and salt; let steep 10-15 minutes.
  • After the garlic has steeped, discard it and stir in the basil.
  • Combine the three cheese in a food processor, pulsing until cheese is mixed to a crumbly paste.
  • Divide the dough in half; on a floured work surface, roll the dough into an 11-12 inch round.
  • Put the dough on a floured pizza peel, or on the back of a baking sheet lined with parchment paper.
  • Spread with half of the sauce, all the way to the edges of the dough.
  • Top with half of the cheese.
  • Slide the pizza off the pizza peel or baking sheet with parchment onto the pizza stone.
  • Bake until very crisp, about 13 -15 minutes.
  • Repeat with remaining sauce and dough.

Nutrition Facts : Calories 387.3, Fat 21.2, SaturatedFat 10.7, Cholesterol 47.3, Sodium 515.6, Carbohydrate 31.3, Fiber 2.1, Sugar 3.1, Protein 18.2

IMO'S ST LOUIS PIZZA RECIPE - (3.5/5)



Imo's St Louis Pizza Recipe - (3.5/5) image

Provided by á-49696

Number Of Ingredients 28

Crust
In large mixing bowl combine
2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark corn syrup
1/2 cup tbsps water
2 tablespoons water
Sauce
16 ounces whole tomatoes (diced into fine pieces)
6 ounces tomato paste
1 1/2 tablespoons sugar
1 teaspoon crushed basil
1/2 teaspoon salt
1/4 teaspoon thyme
Cheese
1 cup white cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup provolone cheese, shredded
1 teaspoon liquid hickory liquid smoke
Italian Seasoning
2 teaspoons oregano
2 teaspoons basil
1 teaspoon thyme
Read more: http://www.food.com/recipe/imos-pizza-recipe-st-louis-style-pizza-380004?oc=linkback
Read more: http://www.food.com/recipe/imos-pizza-recipe-st-louis-style-pizza-380004?oc=linkback

Steps:

  • Directions: 1 Crust: Mix until thoroughly combined - Dough will be very stiff. makes enough for two (2) 12" pizza pies. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin. 2 In order to move the crusts around a pizza peel sprinkled with cornmeal works well. 3 After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imos uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices. 4 Sauce:Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza. 5 On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created. 6 Cheese:Toss until cheeses and smoke flavoring are completely incorporated. Typically it's enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you'll want to make more. 7 Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes. 8 In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza. 9 Now you have the correct style crust, sweet sauce, smoky cheese, generous toppings, it's now ready to be lightly sprinkled with some Italian seasonings. 10 Seasonings: Combine all the ingredients in a small mixing bowl and blend well. 11 While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Under baking the crust will result in a limp crust, over baking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly. 12 And, as a final touch to truly replicate Imo's Pizza at home, is to cut the pizza into tile-like squares instead of the traditional triangle slices. Read more: http://www.food.com/recipe/imos-pizza-recipe-st-louis-style-pizza-380004?oc=linkback

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your pizza.
  • Don't overwork the dough. Overworking the dough will make it tough and chewy.
  • Let the dough rise in a warm place. This will help the dough to develop flavor and become light and airy.
  • Preheat your oven to the highest temperature possible. This will help the pizza to cook evenly and quickly.
  • Don't overcrowd the pizza pan. This will prevent the pizza from cooking evenly.
  • Watch the pizza carefully while it is baking. Remove it from the oven as soon as the crust is golden brown and the cheese is melted and bubbly.
  • Let the pizza cool for a few minutes before slicing and serving. This will help the cheese to set and prevent it from becoming runny.

Conclusion:

St. Louis-style pizza is a unique and delicious regional dish. With its thin, crispy crust, tangy sauce, and gooey cheese, it's a favorite of pizza lovers of all ages. Whether you're a St. Louis native or just visiting the city, be sure to try this iconic pizza. You won't be disappointed.

Related Topics