St. Louis Style Dough
An unleavened, cracker-thin crust — no yeast at all. Mixed and rolled immediately, then cut into squares after baking. Even crispier than Chicago tavern style.
Original St. Louis style dough recipe
Ingredients
- 360 g All-purpose flour
- 175 ml Water
- 3 tbsp Vegetable oil
- 1 tsp Fine sea salt
- 1 tsp Baking powder
Directions
- 1.Combine flour, baking powder, and salt. Add water and vegetable oil. Mix until a stiff dough forms — no yeast, no fermentation required.
- 2.Divide into portions and roll each out as thin as possible — nearly paper-thin. Use immediately; no resting time needed.
- 3.Dock thoroughly. Bake at high heat until completely crisp and lightly golden. After baking, cut into squares (never wedges).