St. Louis-style pizza from King Arthur Baking

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Notes about this recipe

  • Recipe Notes

    Can substitute all-purpose flour, mixed with baking powder, and salt for self-rising flour; provolone cheese and liquid smoke for smoked provolone; and Italian herbs for pizza seasoning.

  • anya_sf on April 24, 2026

    Probably the fastest pizza I will ever make, and worth keeping in mind for that alone. The crust wasn't at all like typical pizza crust, more like a very thin cracker, although not super crisp. We enjoyed the flavor of the toppings (with liquid smoke added to the sauce since my provolone was not smoked); we added pepperoni to 1 pizza. I baked the pizzas on the parchment (used for rolling) on baking sheets and the bottoms needed to bake longer; next time I will put the parchment directly on a preheated baking steel. Cut into relatively small squares, this would make a good appetizer.

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