Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
St. Louis style pizza with thin crust and Provel cheese
Thin cracker crust pizza with Provel cheese

St. Louis-Style Pizza with Provel Cheese

Author: Flavelo
Recipes Main Courses Quick Meals
St. Louis pizza is a rebellious outlier in the pizza world. It features a 'cracker crust'—unleavened, wafer-thin, and crispy—and the infamous Provel cheese. Provel is a processed blend of Cheddar, Swiss, and Provolone that is waxy when cold but melts into a gooey, creamy sauce when hot. Traditionally, it's cut into squares ('party cut') because the crust is so crisp it can hold toppings without folding.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Rolling Pin (Essential)
  • Parchment Paper
  • Sharp Knife (for squares)

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Mix flour, salt, water, and oil. Knead into a firm, smooth dough. No rising needed, as we want a flat structure.

Tip: This is a low-hydration dough, so it takes some muscle to bring together. Don't add more water or it will be soft, not crispy!
2 ✓

Preheat oven to 475°F (250°C). Roll the dough out paper-thin (1/16 inch). This requires physical effort; use a rolling pin.

Tip: Thinness is key. If it's too thick, it's chewy, not cracker-like.
3 ✓

Place dough on baking sheet. Spread sauce all the way to the very edge.

Tip: St. Louis style has no naked crust; toppings go edge-to-edge.
4 ✓

Top generously with Provel cheese and oregano.

Tip: Provel melts at a low temperature and spreads like a sauce.
5 ✓

Bake for 8-10 minutes on the lowest rack or a pizza stone. It's done when cheese is golden and the bottom is hard and taps like a cracker.

Tip: It can burn fast due to thinness, so watch closely!
6 ✓

Remove, rest for 2 minutes, then cut into 2-inch squares ('party cut').

Tip: Resting sets the cheese so it doesn't flow away when you cut it.

Recipe FAQ

What if I can't find Provel cheese?
Mix equal parts White Cheddar, Swiss (Emmental), and Provolone. Add a drop of liquid smoke for that authentic processed funk.
Why cut it into squares?
Because the crust is like a cracker. If you cut wedges, the tips would snap off. Small squares are stable and bite-sized.

Ingredients

  • 4 cups All-Purpose Flour
  • 2/3 cup Water
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • 10 oz Provel Cheese (or substitute blend)
  • 3/4 cup Tomato Sauce (slightly sweet, oregano-heavy)
  • 1 tsp Dried Oregano