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St. Louis Thin Crust

Traditional St. Louis-style pizza

Authentic St. Louis thin crust pizza with yeast, cold-fermented for 48 hours to develop flavor and the signature cracker-like texture.

50% hydration
48h fermentation
4.0
St. Louis Thin Crust

Ingredients

Quantities update for pizza count and yeast type.

5
600 g
Ceresota AP Flour
300 g
Water
30 g
Crisco shortening
12 g
Salt
12 g
Sugar
3 g
ADY Yeast

Instructions

1

Prepare ingredients

15 min
300 g
Water
12 g
Salt
12 g
Sugar
30 g
Crisco shortening
3 g
ADY Yeast
ADY

Heat water (300g) to 100-110°F.

Combine water (300g), salt (12g), sugar (12g), crisco shortening (30g), and aDY Yeast (3g) in a stand mixer bowl.

Let sit for 10 minutes to activate the yeast.

Tips
  • Ensure water is within 100-110°F to properly activate ADY yeast.
  • Letting the yeast mixture sit allows you to verify activation by observing bubbles.
2

Mix dough

10 min
600 g
Ceresota AP Flour

Add ceresota AP Flour (600g) to the mixture.

Mix for approximately 10 minutes until a smooth dough forms.

Tips
  • Mix until dough is fully smooth and cohesive without dry flour.
  • Avoid overmixing to prevent toughness.
3

Portion and cold ferment

48 h

Divide dough into portions based on desired pizza sizes (e.g. 9" - 110g, 12" - 190g, 14" - 250g, 16" - 325g).

Place each portion into lightly oiled proofing containers, cover, and refrigerate for 48 hours.

Tips
  • Cold fermentation develops flavor and creates the signature cracker-like texture.
  • Use airtight containers or cover tightly to prevent skin formation.
4

Bring to room temperature

3 h

Remove dough from fridge 2-3 hours before baking to allow it to reach room temperature.

Tips
  • Bringing dough to room temperature makes rolling easier and prevents tearing.
5

Roll out dough

10 min

Dust work surface and dough with flour.

Use a rolling pin to roll out dough to desired size and thickness.

Place rolled dough on a pizza peel for assembly.

Tips
  • Rolling pin ensures even thinness; do not hand stretch.
  • Avoid trapping excess flour between layers when rolling.
6

Assemble and bake

10 min

Top the dough with sauce, cheese, and desired toppings.

Slide onto a preheated pizza stone or steel.

Bake at 450°F (233°C) for approximately 10 minutes.

Tips
  • Use a cutter pan if you prefer a slightly softer crust, but expect 3-5 min longer baking time.
  • A pizza steel or stone gives the crispiest bottom.
  • Preheat stone or steel at least 30 minutes before baking.
St. Louis Thin Crust - Pizza Recipe | Napo