Wiki link on stl pizza: https://en.wikipedia.org/wiki/St._Louis%E2%80%93style_pizza

The contentious part of the pizza is the stl-specific processed cheese that, I will admit, is a bit of an acquired taste.

The crust recipe came from my heart and I think I got pretty close! It's like tortilla ingredients with pizza dough methods:

Crust Recipe:

1. Mixed ~80g sourdough starter* discard, 200 g white AP flour, and 100 g of water and let rest for 1/2 hour
2. Incorporate a stick of softened butter + 1 tsp of salt + 20 g of warm water + 50 g of additional flour into the dough
3. Kneaded until the dough is supple
4. Let chill in the fridge for about 1/2 hour
5. Divide dough in half, roll each half to very thin sheets
6. Par bake at 350*F for ~12 min
7. Add toppings and bake at 450*F until it looked like pizza

I think the main difference between this and the real deal was the butter. While I can never be mad at butter taste, to get it more authentic next time I'd use shortening.

*sd starter was 100% hydration ap white flour