Best 5 St Louis Thin Crust Pizza Recipes
St. Louis thin crust pizza, a local treasure with a crispy, cracker-like crust, tangy sauce, and gooey cheese, is a must-try for pizza lovers. With its unique flavor profile and distinct texture, this pizza has gained a cult following, captivating taste buds and leaving diners craving more. From classic pepperoni to creative gourmet toppings, the possibilities are endless when it comes to enjoying this St. Louis specialty. Whether you're a pizza aficionado or simply seeking a delicious and authentic culinary experience, this article will guide you through the delectable world of St. Louis thin crust pizza, helping you discover the best recipes and cooking techniques to recreate this iconic dish in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
IMO'S PIZZA RECIPE (ST. LOUIS STYLE PIZZA)
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
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
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
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 has a super thin crust topped with pizza sauce, provel cheese and Italian seasoning. It's one of the quickest homemade pizzas you can make being the crust doesn't have yeast in it and it takes all of 12 minutes to bake. If you have a pizza craving at six you can be eating a fresh, hot square of pizza by six-thirty. Faster than take-out. The crust is made of self-rising flour, olive oil and water. It comes together fast and is easy to roll out. If you bake your pizza on a pizza stone it will be crispier than if you bake it on a baking sheet. The baking sheet gives the crust a little bit of chewiness. I like to sub 1/2 cup whole wheat flour to make it just a little healthier. Adapted from King Arthur flour and posted on cinnamonspiceandeverythingnice.com.
Provided by Sharon123
Categories Cheese
Time 27m
Yield 2 pizzas, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F and lightly grease two 12" round pizza pans, or a couple of large baking sheets.
- Make the crust:
- Mix the flour, oil, and water together - the mixture will be shaggy. Use your hands to gather it together and form into a ball. Divide it in two and form each half into a disk the rounder the better.
- Cover with saran wrap and allow to rest 10 minutes to make for easier rolling - skip this step if you're in a hurry.
- Grease a piece of parchment or wax paper about 12" square and set a circle of dough in the middle. Cover with another lightly greased piece. Use a rolling pin to roll the dough very thin - 1/8 inch or less.
- Place the dough on the prepared pans. Top each pizza with 1/3 cup of the sauce.
- Mix the cheeses together and sprinkle 1/2 over top of each then season with Italian herbs or pizza seasoning.
- Bake the pizzas for 9 to 12 minutes or until the cheese is melted with a few golden brown spots and the edges/bottom of the crust are golden brown.
- Remove the pizzas from the oven and let set 5 minutes. Transfer to a cutting board, cut into squares, sprinkle over chopped parsley and serve immediately.
Nutrition Facts : Calories 263.8, Fat 12.5, SaturatedFat 6.1, Cholesterol 25.6, Sodium 782.8, Carbohydrate 25.8, Fiber 1.3, Sugar 0.7, Protein 11.3
THIN-CRUST PIZZA DOUGH
A quick, easy, and delicious recipe for thin-crust pizza.
Provided by Lynda Q
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
- Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g
IMO'S ST LOUIS PIZZA RECIPE - (3.5/5)
Provided by á-49696
Number Of Ingredients 28
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 a high-quality pizza dough. You can make your own or buy it from a local pizza shop.
- Make sure your dough is at room temperature before you start working with it.
- Use a light touch when rolling out the dough. You don't want to overwork it, or it will become tough.
- Use a pizza stone or baking sheet to bake your pizza. This will help the crust get crispy.
- Don't overload your pizza with toppings. Too many toppings will make the pizza soggy.
- Bake your pizza in a hot oven. This will help the crust get crispy and the cheese get melted and bubbly.
- Let your pizza cool for a few minutes before slicing and serving.
Conclusion:
St. Louis-style thin-crust pizza is a delicious and easy-to-make meal. With its crispy crust, tangy sauce, and gooey cheese, it's sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give St. Louis-style thin-crust pizza a try. You won't be disappointed!
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