St Louis Style Pizza


Has anybody here tried cooking or making this style of pizza? I am going to try it......just like to hear other peoples experience in making this, advice, tips. recipes etc etc......I have google a recipe for it and there seem to be some different ones.....one recipe uses dark corn syrup and another uses cornstarch...instead of using yeast, they use baking powder, all purpose flour is mainly used.

Mark S.
posted almost 3 years ago

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Are you from St. Louis? What's attracting you to that style? Have you tried or used Provel cheese? I haven't made St. Louis, but I have made thin crust w/a recipe from Pizza Bible & the dough requires yeast. If you're into pizza, you should get the bible. It calls for simple syrup on the top. Post a link to the recipe you're thinking of using so folks here can evaluate & compare & give you some feedback.

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Maria .
posted almost 3 years ago


Hello Maria......No, I am not from St Louis, I came across by St Louis pizza by accident, many years ago.....I was in St louis one time, taking my son to a Cardinal game and we order a pizza from Imo's and I have been hooked every since. One thing I notice that was different, was the cheese...Provel....now thin crust is nothing new....but it was extremely thin....and they cut it into squares......getting acces to Provel cheese may be a problem for some, it is not sold everyhere....I live in Arkansas, and we make trips to Branson, one of the Grocery stores carries it...I always buy a chunk of it when I am there.
I do have Tony G book, for about 2 years....Detroit Style Pizza are my favorites.....when I start researching for a recipe, Tony G recipe and most of the other recipes for St Louis Pizza crust was different......where Tony G uses yeast and high protein flour...and all the other SLP crust uses baking powder and all purpose flour.....but anyhow I am going to try it this evening for supper and see how it goes.....here is the link to the recipe I am trying.........http://recipes.howstuffworks.com/missouri-imos-pizza-st-louis-style-recipe.htm
I am going use my Loyd's screens to cook them on...plus my stones....I will post some pics of them later for you.

Mark S.
posted almost 3 years ago


Hi Mark: Looking forward to it. I'll bet it'll be crispy, crackery. You're lucky you can get the cheese so easily.

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Maria .
posted almost 3 years ago


Not bad at all.....my St Louis style pizza.

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Mark S.
posted almost 3 years ago


mmmmm what time is dinner? Looks so yummy. Is that the dough w/baking soda? The edges came out so clean! Somebody asked me the other day if I ever had pizza made with biscuit dough . . . is that biscuit dough?

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Maria .
posted almost 3 years ago


Hey Maria,
It has some of the properties of biscuit dough, but different....biscuit dough has baking powder in it, but you also have to cut in butter or shortening in it.....basically St louis crust is a dough without yeast....next time I am going try making a yeast dough and roll it as thin as I can and see what happens.

Mark S.
posted almost 3 years ago


of course you're right. biscuit dough would have shortening or butter. I imagine it would't be sturdy enough . . . Don't forget to show us the yeasted st. louis when you do it & to tell us about the differences. your crust here looks really good.

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Maria .
posted almost 3 years ago


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