Homemade Pizza School

What’s St. Louis Style Pizza?

Table of Contents
Updated: November 5, 2021

One of our Favorites

Stick-resistant, our Pre-Seasoned Tuff Kote (PSTK) coating is permanent, metal utensil safe, easy to bake with, easy to clean and maintain. Fits in home ovens and is the commercial pan popular restaurants and pizza chains use. 1 inch deep with 76 degree angle allows for nesting for easy storage. Made of heavy 14 gauge aluminum allowing faster baking time than steel pans. The double thick flat rim also adds strength and long lasting durability to pan. Toxic free, PTFE free and made in the USA.
St. Louis-style pizza thin crust goodness at home

The United States is a big place, with a lot of amazing local cuisine. Each region has different specialties, and pizza is no exception to that. In the U.S., there is California style pizza, Chicago style pizza, New York style pizza, just to name a few.

But St. Louis style pizza stands out from the rest. It is distinct from other pizza styles in every way. Keep reading to learn the three key things that make St. Louis pizza stand out from the crowd.

What is St Louis Style Pizza exactly?

St. Louis style pizza is a unique take on pizza that differs from traditional pizza in three major ways. The crust, cheese, and shape make this regional pizza style a beloved local favorite.

The Crust

This very special style of pizza is made with unleveled yeast creating a crispy cracker-like crust. The dough never rises, and the airy, chewy crust that many know as pizza crust is nowhere to be seen in St. Louis style pizza. Instead, this cracker-like crust is crunchy and has been compared to nachos. It’s different. But wait until you learn about the cheese.

The Cheese

St. Louis pizza is made with Provel cheese. Provel cheese is processed cheese and mixes cheddar, swiss, and provolone cheese. It is sold by the block similar to Velveeta processed cheese. Provel is difficult to find outside of St. Louis area, but you can buy it online from the famous St. Louis pizzeria IMO’s.

St. Louis-style pizza provel cheese

Provel was created in Missouri specifically to be used on St. Louis style pizza. It was scientifically designed to be a melty, gooey cheesy combination that makes St. Louis-style pizza oh so special. 

Although the cheese is unique, St. Louis style pizza has many of the same toppings that traditional pizzas have, like pepperoni, mushrooms, and peppers. However, the main topping that is considered the quintessential St. Louis pizza topping is rarely seen on other pizzas. It’s the smoky, salty, beloved bacon. Pizzaiolos in this region cover their crispy crust pizzas with layers of delicious bacon.

The Shape

Not only does St. Louis style pizza taste different it also looks different. Instead of the traditional, familiar wedge shapes, pizza slices, St Louis pizza is cut into 3 to 4-inch squares. The reason for this break from wedge-shaped pizza is due to the crust.

The St. Louis style pizza crust is thin and cracker-like it cannot be bent like a traditional wedge. And, the square shape has more constructional integrity and is better able to hold all of the toppings and the heavy melted Provel cheese. Some pizzerias even make the whole pie in a rectangular pizza pan.

History of St. Louis Style Pizza

In the early 1900s, as pizzerias were starting to open and become popular in New York, pizza was still relatively unknown to the rest of the U.S. In St. Louis in 1945, Amedeo Fiore, a retired tenor, decided to open a pizzeria after his singing career finished.

The pizzeria was one of the first Italian restaurants in the area. Some folks who had spent time in Itlay during the war were familiar with Italian food and pizza, but it was pretty new to the masses. The pizzeria grew, and the beloved pizzeria expanded with many copycat pizzerias opening up all over St. Louis. 

The recipe has changed a bit throughout the years. Nowadays, the sauce is much sweeter, and the cheese is laid on with a heavy hand, but the crust is the same.

Where to Find St. Louis Style Pizza?

St. Louis style pizza is primarily available in the Midwest. However, some other cities around the world do have versions of it. But if you find yourself in the St. Louis area, the three best St. Louis style pizzerias where you can find authentic pizza are at these three pizzerias:

IMO’s is the original pizza chain in St. Louis. They opened their doors in 1964 and were the first pizzerias to deliver, which was unheard of at the time. They are a favorite and have even been praised by famous St. Louis locals, like the actor Jon Hamm and actress Jenna Fischer.

Frank & Helen’s Pizzeria opened in 1956 and is still making pies. It’s considered one of the best pizzerias in St. Louis. It was voted best pizzeria by Thrillist magazine and has excellent reviews on TripAdvisor.

Guido’s Pizzeria and Tapas serves up traditional pizza and other Italian dishes. It is highly recommended by fans and food critics alike.

How to Make St. Louis Style Pizza at Home

If you are outside of the greater St. Louis area, you might have trouble finding St. Louis style pizza and Provel cheese. But you can make it at home with a few modifications. But first, you will need a rectangle pizza pan to get that traditional St. Louis shape and a good pizza cutter to make those crispy squares.

The Dough

To make this dough at home, simply add the ingredients and mix it up. No yeast means no need to wait for the dough to rise.

  • 2 cups + 2 tbsp. all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp. kosher salt, divided
  • 2 tsp corn syrup
  • 2 tsp olive oil
  • 1/2 cup + 2 tbsp water

After the ingredients are mixed, separate the dough into two balls. Each ball makes a 12-inch pizza.

The Sauce

St. Louis-style pizza sauce is sweeter than other sauces. Mix the ingredients, and it’s ready to go, with no cooking time.

  • 10 oz. crushed tomatoes
  • 1 tbsp sugar
  • 3 oz tomato paste
  • 1/2 tsp dried oregano, plus more for sprinkling
  • 1 tsp dried basil
  • 1 tsp garlic powder

Toppings

Unless you live in the St. Louis area or have a friend who lives there and doesn’t mind shipping cheese, you will probably have to substitute the Provel. You can use a mix of provolone and manchego to get that cheesy goodness. Now just add a layer of cooked bacon. 

Once your pie is assembled, it won’t take long to cook. The thin crusts cook quickly on 450 for about 8-10 minutes. Don’t forget to cut it into tasty squares.

So there you have it, St. Louis style pizza. Pizza lovers are divided on this pizza. It’s a different take on classic pizza. 

Have you ever tried St. Louis pizza before?

Share With Other Pizza Lovers:

7 Responses

Leave a Reply

Your email address will not be published.

Authors

DK & Eliana

DK & Eliana

Thanks for reading about our homemade pizza journey! We're a young married couple who started making pizza at home on our wedding night and haven't looked back yet. We've learned over countless attempts of trial and error how to make the perfect pizza sauce, pizza dough, and exactly which pizza accessories to buy for your home setup...

FYI When you make a purchase or, sometimes, carry out some other action as direct result of clicking on a link at Homemade Pizza School, we will receive a small commission. Gratzie!

Recent Posts

How to Start a Pizza Garden

Spring is here, and it is time to get out in the garden and play in the sun. Growing your own herb and vegetable garden

Recent Photos

Top Rated Product:

Blending a showstopping design with the convenience of cooking with gas, Ooni Koda 16 boasts a wide opening, large cordierite stone baking board and innovative L-shaped flame. Cook restaurant quality pizza, delicious flame-cooked steaks, fish, veggies and so much more.

Top Rated Product:

Unlike other pizza peels that wraps, splits, splinters, have a foul odor, and leave your pizza tasting like sticker adhesive, the GreenerHome Pizza Peel is organic, 100% natural food-grade oil finished. The extra large pizza peel is the perfect wood fired pizza oven tools for transferring your pizza, bread, and other pastries in and out of the oven.