St. Louis-style Pizza: Basic Information
Pronunciation
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Course
Mealtime
Popular Variations
St. Louis-style Pizza: Origin and Region
Origin
Continent’s Region
Country’s Region
Associated Region
St. Louis-style Pizza: Ingredients and Preparation
Main Ingredients
Main Cooking Method
Preparation Process
St. Louis-style Pizza: A Deep Dive
Cultural Significance
Taste
Texture
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Color
Serving Style
Serving Temperature
Accompaniment
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Popularity
Popular Similar Dishes
Popular Dining Area
St. Louis-style pizza is an American pizza that is well-received in St. Louis of the Missouri State along with the regions surrounding it. This style of pizza focuses mainly on its yeastless thin crust, possessing a cracker-like texture.
To add to that, people easily recognize St. Louis’s pizza by the cutting of it, usually available in rectangles or squares. Ideally, these slices are around 3 to 4 inches and are often called tavern or party cuts.
Cheese is another feature that sets St. Louis Pizza apart when it employs Provel, a processed cheese that is rarely found outside of Louisiana. Typically, Provel is known for combining three varieties, including Swiss, white cheddar, and provolone.
The sauce is another note-worthy feature, as St. Louis often infuses extra oregano into it, while the concoction itself usually possesses a sweet taste. Though the crust of St. Louis pizza is thin, the pizza comes with many layers of toppings.
After knowing the features of St. Louis pizza, you should take a peek at the process to create it along with the features that set it apart from the Chicago and New York versions. Also, don’t miss the common inquiries and similar dish suggestions just for you.
Key Points
St. Louis-style Pizza Images
How to Make St. Louis-style Pizza?
To make St. Louis-style Pizza, people will need to go through procedures that are relatively similar to a regular pizza. However, there are more processes to make a pizza in the St. Louis style:
- Preparing the dough: Prepare a thin pizza dough without yeast. This will give the pizza its characteristic cracker-like crust.
- Shaping the dough: Roll out the dough thinly and evenly on a pizza stone or baking sheet. Ensure it’s spread out to achieve the thin crust typical of St. Louis-style pizza.
- Applying the sauce: Spread a layer of tomato sauce over the rolled-out dough. The sauce is often seasoned with extra oregano.
- Adding cheese and toppings: Sprinkle Provel cheese over the sauce. Then, add your desired toppings.
- Baking: Bake the pizza until the crust is crisp and the cheese is melted and slightly browned.
- Serving: Once baked, cut the pizza into squares or rectangles.
Interestingly, because of the thin crust, some even question the pros and cons of consuming St. Louis-style pizza.
Pros and Cons of Eating St. Louis-style Pizza
These are the good and bad features that anyone needs to know before consuming this pizza style of St. Louis:
Pros
Cons
For your information, people also compare the pizza styles of St. Louis and Chicago because of these two popularity.
What Are the Differences Between St. Louis and Chicago Pizza?
Here are the things you need to know in able to distinguish between St. Louis and Chicago-style pizza:
St. Louis-style Pizza
Origin: St. Louis, Missouri
Crust: Thin, cracker-like, has no yeast
Cheese: Provel (a blend of cheddar, swiss, and provolone)
Sauce: Tomato sauce, seasoned with oregano
Serving Style: Cut into squares or rectangles
Popularity: Predominantly in St. Louis and surrounding areas
Chicago-style Pizza
Origin: Chicago, Illinois
Crust:
Thick or deep-dish, with a high edge
The tavern-style has a thin crust
Cheese: Mozzarella or other cheeses
Sauce: Chunky tomato sauce
Serving Style:
Deep-dish is sliced into wedges
Tavern-style is often cut into squares
Popularity: Widely recognized and popular beyond Chicago, often considered a staple of the city
Chicago-style pizza is not the only contender to go up against the St. Louis variety, as the popular New York pizza is also often put up to the same table for comparison.
How Different Are St. Louis-style and New York Pizza?
These are the things you need to know about the pizza of St. Louis and New York:
St. Louis-style Pizza
Origin: St. Louis, Missouri
Crust: Thin, cracker-like, made without yeast
Cheese: Provel (a blend of cheddar, swiss, and provolone)
Toppings: Finely diced
Serving Style: Cut into squares or rectangles
Sauce: Sweet with oregano flavor
Popularity: Predominantly in St. Louis and surrounding areas
New York-style Pizza
Origin: New York City, New York
Crust: Thin, hand-tossed, and pliable
Cheese: Mozzarella
Toppings: Generously applied
Serving Style: Cut into large, wide slices
Sauce: Sweet and tangy
Popularity: Widely recognized and popular nationwide and internationally
Don’t forget, I still have a few answers relating to your common concerns about St. Louis-style pizza that you should take a look at.
Adam Sam
Senior Food and Drink Editor
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Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief
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Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.
As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.
His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.