St. Louis-Style Pizza 16.000

Goran Kosanovic for The Washington Post

Feb 23, 2016

This pizza is all about the cheese, Provel, which is made only in St. Louis and can now be found for purchase online. A processed cheese that combines cheddar, Swiss and provolone, it has a texture akin to that of American cheese and a flavor not unlike that of smoked Gouda — and, for pizza lovers outside St. Louis, it may be an acquired taste. Because Provel gets very gooey in the oven, parbaking the crust before adding the sauce and cheese helps the crackerlike crust crisp up nicely.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes two 12-inch pies

  • For the toppings
  • 8 ounces (1 cup) no-salt-added tomato sauce
  • 3 tablespoons tomato paste
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon sugar
  • 2 teaspoons dried oregano
  • 11 1/2 ounces (2 1/2 cups) Provel (processed pizza cheese; see headnote), shredded
  • For the crust
  • 8 1/2 ounces (2 cups) flour, plus more for rolling
  • 2 tablespoons cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup plus 2 tablespoons water
  • 2 tablespoons olive oil


For the toppings: Whisk together the tomato sauce, tomato paste, basil, sugar and oregano in medium bowl.

For the crust: Place a pizza stone on the bottom rack of the oven; preheat to 475 degrees.

Combine the flour, cornstarch, sugar, baking powder and salt in a mixing bowl.

Mix the water and oil in a liquid measuring cup, then stir it into the flour mixture until a dough starts to come together.

Lightly flour a work surface. Turn the dough out there, kneading it into a ball. Divide it in half; working with one portion at a time, shape each one into a small round, then use a rolling pin to stretch each one into a 12-inch round, dusting the bottom of the dough with flour as needed so it doesn’t stick to the work surface. Place each dough round on a square of parchment paper. Transfer to the pizza stone (one at a time, on the paper); bake for 5 minutes, until the dough begins to puff up in spots, then remove it from the oven. Increase the oven temperature to 500 degrees.

Spread half of the sauce on each pizza crust, spreading it all the way to the edges, then divide the cheese between the pizzas, scattering it evenly over the sauce but leaving a 2-inch margin all around the edges.

Place one pie (with its paper) on the pizza stone in the oven. Bake for 5 to 8 minutes, until the cheese is bubbling and golden brown. Transfer the pizza to a wire cooling rack to rest while you assemble and bake the remaining pizza.

Cut each pizza into 2-inch squares; serve warm.

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Recipe Source

Adapted from a recipe in Cook’s Country magazine.

Tested by Kristen Hartke.

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