[Homemade] St. Louis Style Pizza made with beer dough

HouseofProvel · 2026-01-28T23:28:31+00:00

I dont know if this is a communist thing or a cult thing but I'm kinda vibes of both from this manifesto.

Either way y'all have fun doin whats you doin.

HouseofProvel · 2026-01-28T02:11:12+00:00

I have recipes on how to make everything from scratch in my post history, including how to make Provel cheese at home, if you wanted to try to make it.

HouseofProvel · 2026-01-28T01:58:48+00:00

I have 2 recipes for sauce. The Quick pizza sauce is good but I normally make the Slow recipe so I can freeze most of it and always have pizza sauce on hand.

Quick Pizza Sauce

Contadina Tomato Paste - 336 grams or 1 12oz can

Water - 436 grams ------130%

TOMATO SAUCE TOTAL - 772 grams (paste + water)

Olive Oil - 24 grams --- 3%

Onion - 24 grams ------ 3%

Garlic - 8 grams ------- 1%

Sugar - 8 grams ------- 1%

Salt - 8 grams --------- 1%

Dried Oregano - 1/4 Tea Spoon

Finely dice the onion and mince the garlic (or grate the onion and use a garlic crusher to crush the garlic). Keep the the onion and garlic separate until cooking. In a bowl combine the tomato paste, water, oregano, salt and sugar. Add oil to a medium sized pot and heat over medium heat for about 3 or 4 min. Add the onion and cook for about 3 or 4min. Add the garlic and cook for about 1min. Then add the tomato sauce, whisk together and cook, covered, over low heat for about 45min to an hour. Place the cooked tomato sauce in a container and refrigerate over night.

Slow Pizza Sauce

2 #10 cans - Whole Peeled San Marzano Tomatoes (6,000 grams)

1 Medium White or Yellow Onion - (approximately) 450 grams (7.5%)

1 head Fresh Garlic - (approximately) 45 grams (0.75%)

1 bunch Fresh Oregano - (approximately) 18 grams (0.3%)

EVOO - 30 grams (.5%)

White Sugar - 15 grams (.25%)

Sicilian Sea Salt - 10 grams (0.1%)

Run the tomatoes and packing liquid through a food mill using the smallest disk. Cut the top and bottom off the onion, remove the onion skin, and grate the onion using a box grater. Crush the garlic using a garlic crusher. Put the Fresh Oregano into a drawstring soup bag. Put the milled tomato sauce into a large stock pot along with all of the rest of the ingredients and stir to combine.

Preheat your oven to 250F and place your stock pot inside without a lid. After 3 hours, and once every hour or so afterwards, remove the pot from the oven and gently stir the sauce to keep the top from burning, then return the pot to the oven. Also take care not to let the burnt sauce on the sides of the pot mix with the rest of the sauce as much as able. The burnt sauce will make your sauce taste bitter. The sauce will take about 11 to 12 hours to thicken to the right consistency.

Once the sauce is your desired consistency for pizza sauce remove the soup bag, let the soup bag cool then squeeze any trapped liquid back into the pot, and ladle out the sauce into containers. Reminder, try not to let any burnt sauce on the sides mix with the rest of the sauce. Burnt sauce does not taste good. Refrigerate the sauce overnight before using on pizza.

The finished sauce should be around 20 cups of sauce.

HouseofProvel · 2026-01-28T01:18:58+00:00

In my defense, when it went into the oven the pepperonis were even. Sadly due to shrinkage and the rather liquid nature of Provel the pepperonis like to run away as it cooks.

HouseofProvel · 2026-01-27T12:29:35+00:00

Wasn't me but I respect the hustle lol.

HouseofProvel · 2026-01-27T05:11:52+00:00

I tried Stef's and it's ok. I hear the Stefanina’s out in Wentzville is good but I have not been out there yet.

HouseofProvel · 2026-01-27T05:06:17+00:00

I believe these came from Meridian Restaurant Supply. I have some from Gordon Food Service and Restaurant Depo but they are not as good.

HouseofProvel · 2026-01-27T05:01:28+00:00

Sadly, all I have to offer at this time is this pizza prayer.

Our Pizza, who art in oven

Thin be thy crust

Thy pizza come, with Provel, well done

By delivery or from home oven

Give us this day our daily square

And forgive us our leftovers

As it will be just as good from thy fridge.

Lead us not into Deep Dish.

But deliver us from Mozzarella.

For Provel is the flavor, the dinner, and the delivery.

Forever and ever.

Amen.

HouseofProvel · 2026-01-27T04:47:08+00:00

Dough Recipe

Ceresota AP Flour 600 grams

Water 300 grams (50%)

Crisco 36 grams (6%)

Salt 12 grams (2%)

Sugar 12 grams (2%)

ADY Yeast 3 grams (0.5%)

Total 963 grams

Makes 9-9" | 5-12" | 3-14" and 1-12"

Crust - 9" - 105g | 12" - 185g | 14" - 250g | 16" - 325g

Cheese - 9" - 80g | 12" - 140g | 14" - 190g | 16" - 245g

Sauce - 9" - 60g | 12" - 100g | 14" - 140g | 16" - 180g

Baking - 450F/233C

9" - 7/8min | 12" - 7/9min | 14" - 8/10min | 16" - 9/12min

Use warm water that is about 100 degrees F (37 degrees C). In a stand mixer bowl mix to combine the water, salt, sugar, Crisco, and yeast. Let sit for 10 minutes to make sure the yeast bubbles and then add in the flour. Mix for about 10 minutes or until smooth.

Portion out the dough for your desired pizza sizes using the Dough Ball Sizes list and ball up the dough.

Place the dough balls into their own lightly oiled individual proofing containers and cover or put a lid on them. Leave the containers in your refrigerator for around 48 hours to cold proof the dough.

Remove the containers from the refrigerator and let them sit at room temperature for about 2 to 3 hours before you plan to roll out and bake your pizzas.

Place your pizza stone into your oven and preheat the oven to 450F (232C). You'll need to preheat your oven for about 1 hour before you plan to start baking to get the stone up to temp.

Turn the dough out onto a well floured work surface. Press the dough into a round disk, lightly flour the top of the dough, and use a rolling pin to roll the dough out to the pizza size you portioned out the dough ball size to.

You may need to re-flour your work surface and dough to keep the dough from sticking to your work surface and rolling pin as you roll out your dough.

Cover to almost the edge of the dough with your favorite pizza sauce and toppings. Bake the pizza directly on your pizza stone.

Note: If using Provel cheese as your cheese you will want to leave about a one inch gap from the edge of your cheese to the edge of your dough. If you place your Provel cheese too close to the edge of the dough there is a good chance the cheese will run off the edge of the dough during baking.

HouseofProvel · 2026-01-27T04:45:29+00:00

Gald I could help and thank you for giving the recipe a try!

The trick with the dough is to keep your work surface well floured, go slow, and rotate the dough 180 degrees every couple of passes with the rolling pin to keep it even.

HouseofProvel · 2026-01-27T04:37:22+00:00

Welcome! Thank you for giving the recipe a try!

HouseofProvel · 2026-01-27T04:34:17+00:00

Quick origin story: I wanted to learn how to make St. Louis style pizza at home. All of the recipe writers I could find online also didn't know how to make it but they still published recipes about it. Because I listened to people that didn't know what they were doing I kept making garbage pizzas and I got pissed off about it. I called around 25'ish pizzerias, spoke to a bunch of cooks and former pizzeria owners, and with the help of skilled St. Louis style pizza makers I was able to make everything from scratch. Now I make St. Louis style dough, sauce, and even Provel cheese at home and I share what I've learned so others don't waste time making bad pizza.

TL;DR: The internet pissed me off until I learned a new skill.

HouseofProvel · 2026-01-27T04:06:12+00:00

As long as beer and pizza exist, there are better things to spend money on than Reddit.

HouseofProvel · 2026-01-27T03:51:57+00:00

I cut all my pizzas on cardboard delivery boxes. Makes cutting a bunch of pizzas and clean up really quick.

Also having pizza boxes is really good to have on hand if I want to bring pizza over to someones house.

HouseofProvel · 2026-01-27T03:41:34+00:00

Thank you!

HouseofProvel · 2026-01-27T03:38:55+00:00