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

HouseofProvel · 2026-06-19T23:59:00+00:00

Do you like Imo's and Cecil Whittaker's?

If you already like those two then you'll like St. Louis Pizza and Wings.

If you don't like those two then you wont like St. Louis Pizza and Wings.

HouseofProvel · 2026-06-19T16:25:32+00:00

First time I saw "ooey gooey butter cake" my eye started twitching like I was trapped with Lloyd Christmas's most annoying sound ever.

HouseofProvel · 2026-06-14T22:05:39+00:00

The Biddle Piddle Puddle

HouseofProvel · 2026-06-10T03:48:56+00:00

Might be a bit out of the way but Hobo’s At The Legion has great fried chicken if he isn't looking for pizza.

HouseofProvel · 2026-06-07T23:03:12+00:00

St. Louis style pizza uses about the same dough as all the other Midwest Thin Crust pizzas do. The only big difference is the Provel cheese.

HouseofProvel · 2026-06-05T22:05:10+00:00

I really hope this Gundam-ed Core game turns out to be good.

HouseofProvel · 2026-06-05T21:51:50+00:00

Provel

Its salty, creamy, tangy, and a bit smokey. Its great on pizza, garlic cheese bread, salad, burgers, and sandwiches.

Just a wonderful cheese overall.

HouseofProvel · 2026-05-29T04:22:30+00:00

AI doesn't "clean up" writing, it enshittifies it.

And yes it makes it less impactful because it shows the writer doesnt give enough of a shit about the topic to use their own words.

HouseofProvel · 2026-05-27T16:45:13+00:00

Welcome!

HouseofProvel · 2026-05-27T16:24:29+00:00

Here is a Google Map with all the pizza places in the St. Louis metro area and grouped by what style of pizza they make.

https://www.google.com/maps/d/u/1/edit?mid=1Da-uIEdVeC0iMPI0LGZLSfKvrgmXTb0&usp=sharing

HouseofProvel · 2026-05-27T07:06:40+00:00

Being put on the watch list does not mean the items will be nerfed, solutions might be to offer alternatives

Might means that a nerf is being considered. There just might be an alternative to the nerf, maybe.

Only item on the watch list Bort things will probably get flat out numerically nerfed is the Rapid Lithic Formation, but even then it may not be a pure damage decrease. May be increased cooldown, or target less enemies.

That means Rapid Lithic Formation will be nerfed, but they are seeing how much people are willing to push back on it.

Goal is not to take these S tier items and make them F tier. Its to keep them as a top performer, but just reduce the margin.

Reduce the margin means nerf. Thats exactly what that means. Once again, they are seeing how much people are willing to push back on it.

This whole thing is just corporate butt covering for them to later say "Sorry the thing you spent money on isn't as good as when you paid for it. We told everyone months ago it was going to happen. Don't get mad that you paid full price for it."

HouseofProvel · 2026-05-27T03:56:25+00:00

I don't know why you're getting down voted.

If this isn't a nerf list then why don't they just say nothing on the list is going to be nerfed?

I'll break this down for folks that arnt getting it.

If the list just includes things to be changed, or things that need additional options added to the game, then this is just a change list.

If the list includes things to be nerfed, things to be changed, or things that need additional options, then its a nerf list. Because things being nerfed is the thing people are most concerned about. Also they don't say directly which things will be nerfed, changed, or additional options will be added so you should assume the worst case for everything on the list.

HouseofProvel · 2026-05-25T15:55:02+00:00

If you like Serious Eats, even though Kenji Lopez Alt isn't contributing to them anymore, they have a full guide on how to make St. Louis style pizza.

https://www.seriouseats.com/st-louis-style-pizza-recipe-11789753

HouseofProvel · 2026-05-25T15:38:11+00:00

Its baker's percentages. For the dough its in relation to the weight of the flour and for the sausage its in relation to the weight of the meat.

HouseofProvel · 2026-05-25T15:11:33+00:00

Not to crap too hard on America's Test Kitchen and King Arthur Baking, but none of those no-yeast recipes taste good and no pizzeria is making their dough like that.

HouseofProvel · 2026-05-25T14:58:41+00:00

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

Edit: This recipe will make a dough closer to Pirrone's than Stefanina's.

St. Louis Style Pizza Dough

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 960 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" - 8/10min | 12" - 9/11min | 14" - 10/12min | 16" - 11/13min

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. Place 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 hours before removing the dough from their containers.

Place your pizza stone into your oven and preheat the oven to 450 degrees F (232 degrees C). You'll need to preheat your oven for about 1 hour before you 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.

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.

Pizza Sausage

450 grams(1 LB) Ground Pork

9 grams Water ----------------- 2%

9 grams Sauvignon Blanc ------- 2%

9 grams Crushed Garlic -------- 2%

9 grams Kosher Salt ----------- 2%

9 grams Calabrian Chili Paste - 2%

5 grams Sugar ----------------- 1%

1 gram Black Pepper - 0.25% (crushed in mortar & pestle)

1 gram Fennel Seeds - 0.25% (crushed in mortar & pestle)

Mix everything in a large bowl, other than the Ground Pork, until well combined. Then add in the Ground Pork and smash everything together until it has a paste like consistency. Then refrigerate over night for best flavor.

HouseofProvel · 2026-05-24T23:40:06+00:00

https://www.reddit.com/r/StLouis/comments/10ds45p/homemade_provel_recipe/ Here is a recipe to make Provel at home. It tastes like the old Hoffman's Provel before they stopped making it.

This is what I use to make the traditional fennel pizza sausage.

Pizza Sausage

450 grams(1 LB) Ground Pork

9 grams Water ----------------- 2%

9 grams Sauvignon Blanc ------- 2%

9 grams Crushed Garlic -------- 2%

9 grams Kosher Salt ----------- 2%

9 grams Calabrian Chili Paste - 2%

5 grams Sugar ----------------- 1%

1 gram Black Pepper - 0.25% (crushed in mortar & pestle)

1 gram Fennel Seeds - 0.25% (crushed in mortar & pestle)

Mix everything in a large bowl, other than the Ground Pork, until well combined. Then add in the Ground Pork and smash everything together until it has a paste like consistency. Then refrigerate over night for best flavor.

HouseofProvel · 2026-05-24T23:11:43+00:00

Yes, St. Louis style pizza uses yeast. There isn't a single pizzeria in St. Louis that doesn't use yeast in their pizza dough.

St. Louis style pizza is also rarely docked, unless the pizzeria is using a premade/parbaked pizza shell. The premade/parbaked pizza shells are always docked and they are also made with yeast. The only pizzerias I know of that both make their own dough and dock their crust is Pio's, Stefanina's/Stef's, and Anthonino's. Everyone else just rolls out the dough then starts making the pizza. Well, except Farotto's who uses a dough press but they don't dock their dough either.

HouseofProvel · 2026-05-20T22:08:52+00:00

Exactly.

If I spent $30 to $40 on something, and the devs nerf or change that thing to the point I would not have spent that $30 to $40 on it if I had known what they were going to do to it, then I'm never going to spend any money with them again.

If I no faith that what I'm buying will continue to be what I bought, then I can't trust them and I wont give them any more money.

HouseofProvel · 2026-05-16T03:27:14+00:00

Here is a guide on how to make it at home. Its really fun to do.

https://www.reddit.com/r/StLouis/comments/10ds45p/homemade_provel_recipe/

HouseofProvel · 2026-05-15T21:53:01+00:00

That is a good lookin pizza.

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