St. Louis-Style Pizza (No Yeast)

This St. Louis-Style Pizza recipe features a thin, crispy no-yeast crust topped with pizza sauce, a flavorful cheese blend, bacon, Italian sausage, and fresh vegetables. Inspired by the classic Midwest favorite, this homemade pizza delivers a crunchy cracker-style crust and rich toppings that bake in minutes. Perfect for pizza night, family dinners, game day snacks, and casual gatherings, this easy thin crust pizza recipe combines simple ingredients with bold flavor and a crispy texture in every square-cut slice.

This St. Louis-Style Pizza features a thin, crispy no-yeast crust topped with a rich blend of cheeses, savory meats, and fresh vegetables. Known for its cracker-like crust and square-cut slices, this Midwest favorite is easy to make at home without waiting for dough to rise. Perfect for pizza nights, game days, or family dinners, this homemade version delivers plenty of flavor with a crisp bite in every piece.

Ingredients

Crust

• 2 cups all-purpose flour (250g)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 8 to 10 tablespoons cold water

Cheese Blend

• 8 ounces white cheddar cheese, shredded
• 4 ounces Swiss cheese, shredded
• 4 ounces smoked provolone cheese, shredded

Toppings

• 2/3 to 1 cup pizza sauce
• 6 slices bacon, cooked and chopped
• 2 mild Italian sausages, casings removed, cooked and crumbled
• 1 green bell pepper, sliced
• 1/2 red onion, chopped
• 4 ounces fresh mushrooms, sliced

Instructions

Prepare the Oven

1. Preheat the oven to 450°F (230°C).
2. Place a pizza stone or an inverted baking sheet in the oven while it preheats to create a crisp crust.

Make the Crust

3. In a large bowl or food processor, combine the flour, baking powder, and salt.
4. Add the olive oil and gradually add the cold water, one tablespoon at a time, mixing until a dough forms.
5. Knead the dough briefly until smooth.
6. Cover and let the dough rest for 10 to 15 minutes while preparing the toppings.

Prepare the Cheese and Toppings

7. Combine the white cheddar, Swiss, and smoked provolone cheeses in a bowl.
8. Cook the bacon and sausage if not already prepared.
9. Slice the green pepper, onion, and mushrooms.

Assemble the Pizzas

10. Divide the dough into two equal portions.
11. Roll each portion out on parchment paper into a very thin circle or rectangle, about 1/8-inch thick.
12. Spread pizza sauce evenly over each crust, extending nearly to the edges.
13. Sprinkle a generous layer of the cheese mixture over the sauce.
14. Add the bacon, sausage, green pepper, onion, and mushrooms.
15. Finish with the remaining cheese.

Bake

16. Carefully transfer the pizzas on the parchment paper to the hot pizza stone or baking sheet.
17. Bake for 10 to 12 minutes, or until the crust is crisp and the cheese is melted and lightly browned.
18. Remove from the oven and let cool for a few minutes.
19. Slice into squares and serve.

Tips

• Roll the dough as thin as possible for an authentic St. Louis-style crust.
• Preheating the pizza stone helps create extra crispness.
• Use parchment paper for easy transfer to the oven.
• Avoid overloading the pizza with toppings to keep the crust crispy.
• Let the pizza rest for a few minutes before cutting.

Variations and Substitutions

• Replace the meat toppings with pepperoni or grilled chicken.
• Add black olives, jalapeños, or banana peppers for extra flavor.
• Use mozzarella if smoked provolone is unavailable.
• Make a vegetarian version with extra vegetables.
• Add crushed red pepper flakes for a spicy kick.

FAQs

What makes St. Louis-style pizza different?

It is known for its thin, cracker-like crust, unique cheese blend, and signature square-cut slices.

Can I make the dough ahead of time?

Yes, the dough can be prepared several hours in advance and refrigerated until ready to use.

Why is there no yeast in this recipe?

Traditional St. Louis-style pizza often uses a very thin crust that does not require yeast for rising.

Can I freeze the baked pizza?

Yes, cool completely, wrap tightly, and freeze for up to 2 months.

How do I keep the crust crispy?

Bake on a preheated pizza stone and avoid adding excessive sauce or toppings.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread or breadsticks.
• Add a side of marinara sauce for dipping.
• Serve alongside roasted vegetables.
• Offer crushed red pepper flakes and grated Parmesan at the table.

Why You’ll Love This Recipe

• Thin and crispy no-yeast crust
• Easy homemade pizza ready quickly
• Loaded with flavorful toppings
• Perfect for family dinners and parties
• Crispy texture in every bite
• Customizable with your favorite ingredients

St. Louis-Style Pizza (No Yeast)

Recipe by el hassan

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

547

kcal

Ingredients

• Crust

• 2 cups all-purpose flour (250g)

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 tablespoons olive oil

• 8 to 10 tablespoons cold water

• Cheese Blend

• 8 ounces white cheddar cheese, shredded

• 4 ounces Swiss cheese, shredded

• 4 ounces smoked provolone cheese, shredded

• Toppings

• 2/3 to 1 cup pizza sauce

• 6 slices bacon, cooked and chopped

• 2 mild Italian sausages, casings removed, cooked and crumbled

• 1 green bell pepper, sliced

• 1/2 red onion, chopped

• 4 ounces fresh mushrooms, sliced

Directions

• Prepare the Oven
• Preheat the oven to 450°F (230°C).
• Place a pizza stone or an inverted baking sheet in the oven while it preheats to create a crisp crust.
• Make the Crust
• In a large bowl or food processor, combine the flour, baking powder, and salt.
• Add the olive oil and gradually add the cold water, one tablespoon at a time, mixing until a dough forms.
• Knead the dough briefly until smooth.
• Cover and let the dough rest for 10 to 15 minutes while preparing the toppings.
• Prepare the Cheese and Toppings
• Combine the white cheddar, Swiss, and smoked provolone cheeses in a bowl.
• Cook the bacon and sausage if not already prepared.
• Slice the green pepper, onion, and mushrooms.
• Assemble the Pizzas
• Divide the dough into two equal portions.
• Roll each portion out on parchment paper into a very thin circle or rectangle, about 1/8-inch thick.
• Spread pizza sauce evenly over each crust, extending nearly to the edges.
• Sprinkle a generous layer of the cheese mixture over the sauce.
• Add the bacon, sausage, green pepper, onion, and mushrooms.
• Finish with the remaining cheese.
• Bake
• Carefully transfer the pizzas on the parchment paper to the hot pizza stone or baking sheet.
• Bake for 10 to 12 minutes, or until the crust is crisp and the cheese is melted and lightly browned.
• Remove from the oven and let cool for a few minutes.
• Slice into squares and serve.