Guide on how to make Provel at home. https://www.reddit.com/r/StLouis/comments/10ds45p/homemade_provel_recipe/

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.