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St. Louis style

St. Louis-style pizza has an ultra-thin, cracker-like crust that is usually cut into small squares to support the weight of the toppings. It’s usually made with a processed cheese called Provel.

Best Flours for your St. Louis Style Pizza:
Buccaneer<sup>®</sup> Bakers Flour
Buccaneer® Bakers Flour

Carefully milled for consistent baking performance, this low-protein (11.4%) flour is ideal for crispy, thin and ultra-thin pizza crust development with mellow flavor notes.

Protein: 10.7 - 11.7% Ash: 0.50 Moisture: 14.3% max
Pack sizes: 50 lb. bag

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Primo Mulino<sup>®</sup> Neapolitan-Style Pizza Flour
Primo Mulino® Neapolitan-Style Pizza Flour

Ardent Mills Neapolitan-style pizza flour offers the notable qualities of Italian 00 flours milled with domestically grown wheat – artisan doesn’t have to be expensive. Primo Mulino is milled for performance in high-heat ovens, and creates soft, supple doughs.

Protein: 11.50% Ash: 0.50 Moisture: 14.7% max
Pack sizes: 50 lb. bag

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Need Help Deciding? Contact an Ardent Mills Pizza Expert