January 17, 2013

St. Louis Style Pizza

It's Pizza Friday!

Party-cut pizza (or square-cut pizza, and sometimes known as tavern-cut pizza) is commonly found in the Midwest.  Whenever visiting family in Chicago, pizza is involved, and it is usually square cut (with the exception of Lou Malnati's).  Party-cut pizza was a rare sight growing up in California, and I've only encountered party-cut at Chicago style pizza joints in Colorado.  I think that the grid cut makes it easier to stand, chat, and eat pizza!

So, party cut pizza as an appetizer for a pizza party?  Why not?

This is a St. Louis style pizza, and St. Louis style pizza is known for a thin crust.  Since this was a "lighter" pizza (cough, cough), I made this for an appetizer before my friends came over for a pizza night (which involved 80's jams and a hilarious game called Cards Against Humanity).  As soon as everyone arrived, it was quickly devoured.

This pizza has a cracker-thin crust and is cut in square slices.  It is quick to make, and the crust is light and crispy.  It does not involve yeast, so if yeast has been holding you back from making pizza, give this a try!  Because this crust is so thin, I would not recommend adding additional toppings because it would weigh down the crust.

Hmm, since I've done an appetizer pizza now, a dessert pizza will be on the horizon.  Have a great week end!

St. Louis Style Pizza
Yields one 13 x 9" pan

For the crust:
2 cups unbleached all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup water
2 tbsp. extra virgin olive oil

For the topping:
1/2-2/3 cup pizza sauce
2 cups Provol cheese, shredded*
Crushed red peppers, optional

Preheat oven to 425ºF.  Lightly grease a 13 x 9" baking sheet.

For the crust, combine the flour, baking soda, salt, water, and oil until cohesive.  Form the dough into a ball, and then flatten into a rectangular shape.  Cover with plastic wrap, and allow the dough to rest for about 15 minutes.  This will allow the dough to be easier to roll out.

Grease a large piece of parchment paper or wax paper.  Place the dough onto the paper, and top with another piece of lightly greased parchment paper or wax paper.  Roll the dough very thin, 1/8" or less.  Place the pizza dough on the prepared pan.

Evenly spread the sauce on the dough, and then sprinkle with the cheese and crushed red peppers.  Bake the pizza for 9 to 11 minutes, or until the cheese is melted and beginning to brown and the crust begins to turn golden.

Remove the pizza from the oven, and allow to cool briefly.  Cut into squares and serve warm.

*I didn't have Provol but used a combination of mozzarella, provolone, and white cheddar.

Source: Adapted from King Arthur Flour


  1. I would devour this so bad my friend, it looks gorgeous :D

    Choc Chip Uru

  2. Hi Claire! And this pizza looks sensational! That cheese is just killing me (in a good way). There's just one pizza joint near me that cuts a rectangular pizza into little squares. And it makes it so much easier to eat so many of them! Your pizza looks awesome. But I, of course, am eagerly awaiting your dessert pizza! Have a GREAT week! : )

  3. With a crust this delish, I doubt you'd need any more than the toppings you recommended...YUM!!

  4. I have not seen or tried this version of pizza before and I would love to bake this yummy pizza too for my family.


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