Authentic St. Louis-Style Thin Crust Pizza
Experience the unique flavors of St. Louis with this authentic thin crust pizza recipe that is sure to impress! This pizza features a delectable combination of tomato sauce flavored with fresh basil and oregano, paired with a hearty blend of white American and Monterey Jack cheeses. The crust is made from scratch, resulting in a crispy, satisfying base that's perfect for loading with toppings of your choice. Ready in under 30 minutes, this recipe is ideal for a quick weeknight dinner or a fun pizza night with family and friends. Don't forget to try the optional crispy pepperoni for an added punch of flavor!
16
Servings
200
Calories
14
Ingredients
Ingredients
Tomato sauce
1 (8 ounce can)
Tomato paste
3 (tablespoons)
Fresh basil
2 (tablespoons, chopped)
Sugar
3 (tablespoons (1 for sauce, 2 for dough))
Dried oregano
2 (teaspoons)
American cheese
2 (cups, shredded)
Monterey Jack cheese
1/2 (cup, shredded)
Liquid smoke
3 (drops)
All-purpose flour
2 (cups)
Cornstarch
2 (tablespoons)
Baking powder
1 (teaspoon)
Salt
1 (teaspoon)
Water
1/2 (cup plus 2 tablespoons)
Olive oil
2 (tablespoons)
Instructions
1
In a small bowl, whisk together the tomato sauce, tomato paste, chopped basil, 1 tablespoon of sugar, and dried oregano. Set aside to let the flavors meld.
2
In a separate medium bowl, combine the shredded American cheese and Monterey Jack cheese with the liquid smoke, tossing well to coat. Set aside.
3
In a large bowl, mix the all-purpose flour, cornstarch, 2 teaspoons of sugar, baking powder, and salt until combined. In a measuring cup, combine the water and olive oil, then stir this mixture into the flour mixture. Mix until a cohesive dough forms.
4
Turn the dough out onto a lightly floured surface and knead gently 3 to 4 times before dividing it into two equal pieces.
5
Adjust the oven rack to a lower-middle position and place a pizza stone or an inverted baking sheet onto the rack. Preheat the oven to 475 degrees Fahrenheit.
6
Take one piece of dough and press it into a small circle. Transfer it to a piece of parchment paper that has been lightly dusted with flour. Using a rolling pin, roll and stretch the dough into a 12-inch circle, rotating the parchment as needed.
7
Carefully lift the parchment with the dough and transfer it onto the inverted baking sheet (not in the oven).
8
Spread half of the prepared sauce over the top of the dough, then evenly distribute half of the cheese mixture on top.
9
Gently pull the parchment off the baking sheet and slide the pizza onto the preheated pizza stone in the oven. Bake for 9-12 minutes, or until the crust is golden brown and the cheese is fully melted.
10
Remove the pizza and parchment from the oven and transfer the pizza to a cooling rack. Allow it to cool for a few minutes while you prepare the second pizza, repeating the topping process.
11
Cut the pizzas into 2-inch squares and serve hot. For an optional variation, if adding pepperoni, arrange slices on a paper towel-lined plate, cover with another towel, and microwave for 2 minutes to crisp them. Add them before or after the cheese topping.
Nutrition Information
9
Fat
24
Carbs
5.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic St. Louis-Style Thin Crust Pizza?
It is a unique pizza featuring a thin, crispy crust, a sweet and herb-infused tomato sauce, and a signature blend of American and Monterey Jack cheeses.
How many servings does this recipe yield?
This recipe makes enough for 16 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What temperature should the oven be set to?
Preheat your oven to 475 degrees Fahrenheit for the best results.
How long does the pizza take to bake?
The pizza typically bakes for 9 to 12 minutes until the crust is golden and the cheese is melted.
What specific cheeses are used in this recipe?
The recipe uses a blend of 2 cups shredded white American cheese and 1/2 cup shredded Monterey Jack cheese.
Why is liquid smoke added to the cheese?
Three drops of liquid smoke are added to the cheese blend to mimic the distinct, slightly smoky flavor traditional to St. Louis-style pizza.
What herbs are used in the pizza sauce?
The sauce is flavored with 2 tablespoons of chopped fresh basil and 2 teaspoons of dried oregano.
Does the dough require yeast?
No, this recipe uses baking powder and cornstarch to create a quick-rising, thin, and crispy crust without yeast.
How much sugar is needed for the recipe?
You will need 3 tablespoons of sugar in total: 1 tablespoon for the sauce and 2 tablespoons for the dough.
What is the recommended way to cut the pizza?
In traditional St. Louis style, the pizza should be cut into 2-inch squares.
How do I prepare the pepperoni for this pizza?
Microwave pepperoni slices on paper towels for 2 minutes to make them crispy before adding them to the pizza.
How many pizzas does this recipe make?
This recipe makes two 12-inch thin-crust pizzas.
What ingredients are in the dough?
The dough consists of all-purpose flour, cornstarch, sugar, baking powder, salt, water, and olive oil.
How long does the entire process take?
You can have this pizza ready in under 30 minutes.
Do I need a pizza stone?
A pizza stone is recommended for a crispy crust, but an inverted baking sheet works as a great substitute.
How much fat is in one serving?
Each serving contains about 9 grams of fat.
How many grams of protein are in a serving?
There are 5.5 grams of protein per serving.
What are the carbohydrates per serving?
Each serving has 24 grams of carbohydrates.
How many times should I knead the dough?
Gently knead the dough only 3 to 4 times to avoid overworking it.
What size should I roll the dough into?
Roll and stretch each piece of dough into a 12-inch circle.
Is the tomato sauce cooked beforehand?
No, the tomato sauce, paste, herbs, and sugar are whisked together and set aside to let flavors meld without pre-cooking.
What flour is best for this recipe?
Use standard all-purpose flour for the crust.
Can I use fresh basil?
Yes, the recipe calls for 2 tablespoons of chopped fresh basil for the best flavor.
What is the liquid base for the dough?
The liquid base is a mixture of 1/2 cup plus 2 tablespoons of water and 2 tablespoons of olive oil.
Where should the oven rack be placed?
Adjust the oven rack to the lower-middle position for even baking.
How do I transfer the dough to the oven stone?
Roll the dough on parchment paper and slide the parchment directly onto the preheated stone.
Is this recipe family-friendly?
Yes, its mild but flavorful profile and fun square-cut shape make it ideal for family pizza nights.
Can I add other toppings?
Absolutely, the crispy base is perfect for loading with any additional toppings of your choice.
What makes this crust different from standard pizza?
The addition of cornstarch and baking powder creates a cracker-like thinness and crispiness unique to the St. Louis style.