St. Louis-Style Pizza

Total Time

Prep: 15 min. Cook: 20 min.


2 pizzas (4 servings each.)

Updated: Sep. 13, 2023
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
St. Louis-Style Pizza Recipe photo by Taste of Home


  • 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
  • 1/2 small red onion, thinly sliced


  1. 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.
  2. Preheat oven to 425°. Combine crushed tomatoes, tomato paste, sugar, basil and oregano; 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, 1 at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.

St. Louis-Style Pizza Tips

What kind of cheese is on St. Louis-style pizza?

A St. Louis-style pizza recipe uses Provel cheese. Provel cheese is a processed blend of cheddar, Swiss and provolone that originated in St. Louis. It melts at a low temperature, which means it stays ooey-gooey after the pizza is out of the oven and on the dinner table.

What is the best flour for pizza dough?

To get that cracker-thin crust just like Imo's Pizza, we recommend using all-purpose flour. If you don't have any all-purpose on hand, you can use two cups of self-rising flour instead. (Here's more on all the different types of flour.) Start with just 6 tablespoons of water and add more from there. Pro tip: Roll your dough on parchment paper for an easy transfer to the pizza pan. You don't want to break that extra-thin dough!

How do you store St. Louis pizza?

Just like other pizza recipes, we recommend storing your slices individually wrapped in aluminum foil in the refrigerator. Pizza typically lasts for about three to four days using this method. Once you're ready to dig in again, follow our tips on how to reheat pizza so it tastes as good as day one.

What toppings should I add to St. Louis pizza?

Since the crust is super thin, we recommend adding just a few lighter pizza toppings like pepperoni, green pepper and onion. Too many toppings can create a soggy pizza—so you'll want to avoid this common pizza mistake. Be sure to sprinkle some Italian herbs on top, too. Or you could switch things up by trying one of these unusual pizza toppings!

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor, and Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 serving: 382 calories, 23g fat (10g saturated fat), 50mg cholesterol, 755mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 17g protein.