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whole Wheat St. Louis Style pizza with freshly torn buffalo mozzarella, sauce, onions, and homemade pork sausage drizzled with olive oil after being baked and cut into squares

Easy 20-Minute Thin & Crispy St. Louis-Style Whole Wheat Pizza

If you love thin-crust pizza but have just about zero time for cooking it from scratch and you’re trying to eat just a bit healthier, this St. Louis-Style whole wheat pizza recipe is for you. Whether you’re just really busy or trying to eat a few less refined carbs, this is the perfect quick and easy homemade whole wheat pizza recipe. Forget the hard and dry homemade pizza you’ve been making. From your first thought of, “Pizza sounds good”, to actually sitting down and eating these ooey-gooey crispy squares it takes just 20 minutes from start to finish (really).

Why We Love This St. Louis Style Pizza Recipe?

  • Using premium ingredients is better for you and is still less expensive than takeout
  • Using whole wheat flour adds even more flavor to the crust
  • Ready in less time than it takes to order out for pizza delivery
  • No weird preservatives or ingredients in this pizza recipe
  • Kids and adults both love this easy pizza recipe
  • There’s no yeast in the dough so there’s technically no resting or rising time needed (although, I like to let the dough rest for 10-15 minutes to make it easier to roll out).

What is St. Louis Style Pizza?

By all accounts, most of the “authentic” St. Louis-style recipes online have evolved from Imo’s, a mom-and-pop pizza joint in St. Louis with over 90 locations in and around the city. A true St. Louis-style pizza is made without yeast and has a crispy cracker-like crust. Check out the St. Louis-Style original recipe post over here for more information if you’re interested.

Homemade Whole Wheat St. Louis Style Pizza Ingredients

All you need to make this delicious Whole Wheat St. Louis-style pizza is flour, salt, baking powder, olive oil, water, and golden syrup (or corn syrup). I use Lyle’s Golden Syrup but you can substitute it with light corn syrup, honey, or even maple syrup instead.

If you don’t have any of these syrups, just omit this ingredient from the recipe altogether. Its purpose in the dough is to help with the browning of the crust and add moisture to the dough giving it a tender, finer crumb. But again, it’s not totally necessary. This is a versatile pizza that can be made with just about any type of flour ( I’ve used Italian 00 flour, all-purpose flour, bread flour, and this 100% whole wheat flour (see comparison photos below) and it always tastes great.

For the dough

  • whole wheat flour (sub “00” or all-purpose flour)
  • salt
  • baking powder
  • extra virgin olive oil
  • Lyle’s Golden Syrup (sub maple syrup, brown rice syrup, or light corn syrup) 
  • water

For the sauce and toppings

  • canned tomatoes (or your favorite pizza sauce)
  • fresh mozzarella balls (or your favorite shredded cheese)
  • sliced veggies and/or any meat toppings, to taste
  • dried or fresh oregano (or another Italian herb blend)
  • grated Parmigiano-Reggiano or Parmesan cheese
  • salt

Below 3 Examples of St. Louis-Style Pizza Dough Made From Different Types of Flour (All-Purpose, 00, 100% Whole Wheat)

All-purpose and bread flour both make a somewhat shaggy dough compared to softer, smoother Italian 00 flour dough (seen in middle photos). But even this very shaggy whole wheat dough creates an excellent pizza crust with a little extra flavor. Luca’s favorite is the regular all-purpose dough and mine is the whole wheat but we love both. Try out different flour options or combinations to see what you like best.

Overview: How to Make Whole Wheat St. Louis Style Pizza 

For an extra crispy crust, I prefer to cook the pizza on a preheated baking pan (or stone) and I provide those instructions (including photos of the process) below.  However, it’s not mandatory to preheat your baking pan in order to get a good pizza using this dough. If you choose not to preheat your baking pan first, just place the rolled-out and shaped pizza dough directly onto a lightly oiled (room temperature) baking pan, sauce it, top it, and place it in the oven for 10 to 15 minutes, or until perfectly crispy and the cheese is melted. You can find the full instructions in the recipe card!

  1. Preheat the oven to 500°F/260°C and the baking sheet or pizza stone.
  2. Mix the dry ingredients and whisk to combine.
  3. Add the wet ingredients and let the dough rest 10 minutes.
  4. Roll out the dough, sauce it, and top it with cheese and your favorite pizza toppings.
  5. Bake the pizza.

How to Safely Get a Thin Crust Pizza Into the Oven & Onto a Pre-heating Baking Pan

In the photos below, you can see I’ve used the shallow grill pan (that came with my oven) as my pizza baking pan. I allow the pan to preheat on the oven “floor” where I get the most heat. By using an oiled piece of parchment paper under the raw rolled-out dough, I’m able to add sauce and toppings to this super-thin crust and still be able to easily transport it to the hot oven (using a cutting board underneath for support).

Working quickly, open the oven door and gently slide the piece of parchment paper with the pizza on it right onto the hot baking pan or stone. After about 10 minutes I have a super delicious pizza to eat. Read more tips below.

To Make a Prettier Pizza, Use a Pizza Wheel to Trim the Edge Like this Valentine’s Day Heart-Shaped Pizza Below

Whole Wheat St. Louis-Style Pizza Tips For an Extra Crispy Thin-Crust Pizza 

If you don’t have a pizza stone or pizza peel (or if you only have a small stovetop oven), there are a couple of techniques you can use to ensure a crispy pizza crust. In the absence of a pizza stone (which uses refractory heat to cook), it’s important to ensure the surface that your pizza will bake on (i.e. a cookie sheet, etc.) gets really hot before you add the pizza to it. This helps the crust to start cooking on the bottom immediately.

So, how do you get a super thin-crust assembled pizza safely into the oven?  Below are a few of my favorite tried and true techniques (with photos above for each step) which use parchment paper, a non-stick rolling mat, some flimsy plastic cutting boards (or placemats), and a little EVOO to get a superior crisp.

  • Preheat the cookie or baking sheet that you’ll be cooking your pizza on. Preheating the baking sheet helps ensure the bottom of the pizza crust starts cooking as soon as it hits the hot baking pan. My oven heats from both the bottom and top, so I like to keep the grill pan (that came with the oven), at the very bottom of the oven (on the oven “floor”). It gets really hot and works beautifully for this pizza. However, if your oven heats only from the top, I’d recommend placing the baking tray in the top 1/3 of the oven to preheat the pan and cook the pizza (because heat rises). Play around with the location to see where you get the best baking results.

  • Place a layer of parchment paper on top of rolled-out lightly oiled pizza dough. Roll the pizza dough out onto a non-stick baking mat if you have one (or use parchment paper). After you’ve rolled it out to about 1/8 inch thick, drizzle the dough very lightly with just enough extra virgin olive oil to create a thin layer (see photos below). Use your hand (or a pastry brush) to smear the oil over the entire top of the dough. This oiled side of the dough will actually end up being the bottom of your pizza and will have near-direct contact with the hot baking pan once it goes into the oven to bake. This small addition of olive oil helps the crust crisp up even more. Place parchment paper over the top of the oiled dough and press gently to adhere. The olive oil acts like “glue” and keeps the parchment paper in place. Make sure the size of parchment paper you use is slightly larger than the entire dough itself (even if you have to use two sheets to get full coverage). The goal is to have enough excess parchment around the edges so you can use it to pull and slide the assembled pizza into the oven to bake.


  • Place one or two flimsy cutting boards (or plastic placemats) on top of the parchment-covered dough and flip it over. Place flimsy cutting boards (or any large item with a flat surface) on top of the parchment paper/dough to provide support when you flip it over. Flip everything over including the non-stick baking mat. Now the oiled dough is resting on top of the parchment paper and you can peel off the non-stick mat leaving the pizza dough intact and ready to be topped.


  • Slide the flimsy cutting boards underneath the parchment paper with rolled-out dough to provide support for your pizza before you top it. Sliding cutting boards (or any flat surface larger than your pizza) under the parchment paper allows you to top your pizza and then safely and easily transport it from the countertop to the hot baking sheet. I prefer to use the two flimsy plastic cutting boards (see photos) because they’re thin enough to effortlessly slide under the parchment paper and they also provide just enough support so I can hold the topped pizza securely with one hand while I’m opening the oven door with the other hand. Then I get as close to the hot baking sheet as possible and pull the parchment paper (with the pizza on it) off of the cutting boards, and directly onto the hot baking pan. This is a really simple way to get a super crispy crust on the pizza in a home oven without needing a baking stone or a pizza peel.

*If you don’t want to use the above techniques for a super crispy crust, skip them. — Simply roll out the dough, add it to a lightly oiled (room temperature) baking pan then add sauce, and toppings, and bake as directed or a few minutes longer to achieve a crispy crust.

A Few Delicious Side-Dishes & Desserts to Pair with Homemade St. Louis-Style Whole Wheat Pizza

Depending on how hungry you are, or how many people you’re serving, here are a few tasty recipes that make any pizza night even better.

Let’s get started!

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Whole Wheat St. Louis Style homemade pork sausage and onion pizza cut into squares

20-Minute St. Louis-Style Whole Wheat Pizza (No Yeast)


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5 from 1 review

  • Author: Kelly
  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Description

If you love thin-crust pizza but have just about zero time for cooking it from scratch and you’re trying to eat just a bit healthier, this St. Louis-Style whole wheat pizza recipe is for you. Whether you’re just really busy or trying to eat a few less refined carbs, this is the perfect quick and easy homemade whole wheat pizza recipe. Forget the hard and dry homemade pizza you’ve been making. From your first thought of, “Pizza sounds good”, to actually sitting down and eating these ooey-gooey crispy squares it takes just 20 minutes from start to finish (really).


Ingredients

Scale

For the dough

  • 1 1/4 cups whole wheat flour (160g) (sub “00” or all-purpose flour)
  • 1/2 teaspoon kosher or sea salt (3g)
  • 1/2 teaspoon baking powder (1g)
  • 1 tablespoon extra virgin olive oil (15g)
  • 1 teaspoon Lyle’s Golden Syrup (7g) (sub maple syrup, brown rice syrup, or light corn syrup)
  • up to 1/2 cup lukewarm water (118g)

For the sauce and toppings

  • 2/3 cup finely chopped canned tomatoes (150g)(sub favorite pizza sauce)
  • 2 fresh balls of mozzarella (about 7 ounces) (200g) (sub favorite shredded cheese)
  • sliced veggies and/or any meat toppings, to taste
  • dried or fresh oregano (or another Italian herb blend)
  • grated Parmigiano-Reggiano or Parmesan cheese
  • salt to taste


Instructions

  1. Preheat the oven to 500°F/260°C. Place a baking pan inside the oven in the hottest location (for my oven, this is the oven floor) and preheat the oven while you prepare the dough. *If you’re not using the preheated-pan method, lightly oil a baking pan and leave it on the counter while you prepare the dough.
  2. Mix the dry ingredients. In a large mixing bowl, add the flour, salt, and baking powder, and whisk well to combine.
  3. Add the wet ingredients. Add the olive oil, syrup, and about 1/2 of the water to the flour mixture stirring it with your hands to combine. Add the remaining water 1 tablespoon at a time just until the dough comes together and is soft but not wet or sticky. Note, you may not need to add all of the water depending on the humidity of your flour. Divide the dough in half. If you have time, cover the dough and let it rest for 10-15 minutes to make it easier to roll out.
  4. Roll out the dough. Lightly flour a non-stick baking mat and roll out the dough into one large family-style pizza, or divide the dough in half and make two smaller pizzas. The dough should be about 1/8 inch or thinner. Helpful Hint: If you do not own a non-stick baking mat, roll out the dough between 2 pieces of lightly oiled parchment paper to get it as thin as it needs to be, remove the top piece of parchment paper and proceed to Step. 6 below. 
  5. Add oil and parchment paper to the rolled-out pizza dough. Drizzle the pizza dough lightly with olive oil and evenly spread the oil over the surface of the dough. Cover the dough with parchment paper making sure the paper is slightly larger than the perimeter of the dough itself which makes it easier to transfer into the oven. Place a cutting board on top of the parchment paper, and flip the dough over. Remove the non-stick baking mat by peeling it away from the dough. This is now the top of your pizza.
  6. Top the pizza. Add about 1/3 cup of your favorite pizza sauce (or finely chopped Mutti brand tomatoes) and spread it out evenly over the dough. Sprinkle with a little salt to taste, dried or fresh oregano, and Parmigiano (or Parmesan) cheese. Top with a layer of torn fresh mozzarella and your favorite pizza toppings. Finish with a drizzle of olive oil over the top of the pizza.
  7. Bake the pizza. Place a cutting board under the parchment paper with assembled pizza on it to easily transport the pizza to the oven. Gently slide the parchment paper with the pizza off of the cutting board and onto the hot baking tray. Bake for 6 to 7 minutes, or until the cheese is bubbling and the crust is crispy around the edges move the pizza to the middle top rack to finish crisping up for 4 to 5 minutes more. Remove the pizza from the oven and allow it to cool for a couple of minutes before slicing it into squares and serving. Enjoy!

Notes

Whole Wheat St. Louis-Style Pizza Tips For an Extra Crispy Thin-Crust Pizza 

If you don’t have a pizza stone or pizza peel (or if you only have a small stovetop oven), there are a couple of techniques you can use to ensure a crispy pizza crust. In the absence of a pizza stone (which uses refractory heat to cook), it’s important to ensure the surface that your pizza will bake on (i.e. a cookie sheet, etc.) gets really hot before you add the pizza to it. This helps the crust to start cooking on the bottom immediately.

So, how do you get a super thin-crust assembled pizza safely into the oven?  Below are a few of my favorite tried and true techniques (with photos above for each step) which use parchment paper, a non-stick rolling mat, some flimsy plastic cutting boards (or placemats), and a little EVOO to get a superior crisp.

  • Preheat the cookie or baking sheet that you’ll be cooking your pizza on. Preheating the baking sheet helps ensure the bottom of the pizza crust starts cooking as soon as it hits the hot baking pan. My oven heats from both the bottom and top, so I like to keep the grill pan (that came with the oven), at the very bottom of the oven (on the oven “floor”). It gets really hot and works beautifully for this pizza. However, if your oven heats only from the top, I’d recommend placing the baking tray in the top 1/3 of the oven to preheat the pan and cook the pizza (because heat rises). Play around with the location to see where you get the best baking results.
  • Place a layer of parchment paper on top of rolled-out lightly oiled pizza dough. Roll the pizza dough out onto a non-stick baking mat if you have one (or use parchment paper). After you’ve rolled it out to about 1/8 inch thick, drizzle the dough very lightly with just enough extra virgin olive oil to create a thin layer (see photos below). Use your hand (or a pastry brush) to smear the oil over the entire top of the dough. This oiled side of the dough will actually end up being the bottom of your pizza and will have near-direct contact with the hot baking pan once it goes into the oven to bake. This small addition of olive oil helps the crust crisp up even more. Place parchment paper over the top of the oiled dough and press gently to adhere. The olive oil acts like “glue” and keeps the parchment paper in place. Make sure the size of parchment paper you use is slightly larger than the entire dough itself (even if you have to use two sheets to get full coverage). The goal is to have enough excess parchment around the edges so you can use it to pull and slide the assembled pizza into the oven to bake. 
  • Place one or two flimsy cutting boards (or plastic placemats) on top of the parchment-covered dough and flip it over. Place flimsy cutting boards (or any large item with a flat surface) on top of the parchment paper/dough to provide support when you flip it over. Flip everything over including the non-stick baking mat. Now the oiled dough is resting on top of the parchment paper and you can peel off the non-stick mat leaving the pizza dough intact and ready to be topped.
  • Slide the flimsy cutting boards underneath the parchment paper with rolled-out dough to provide support for your pizza before you top it. Sliding cutting boards (or any flat surface larger than your pizza) under the parchment paper allows you to top your pizza and then safely and easily transport it from the countertop to the hot baking sheet. I prefer to use the two flimsy plastic cutting boards (see photos) because they’re thin enough to effortlessly slide under the parchment paper and they also provide just enough support so I can hold the topped pizza securely with one hand while I’m opening the oven door with the other hand. Then I get as close to the hot baking sheet as possible and pull the parchment paper (with the pizza on it) off of the cutting boards, and directly onto the hot baking pan. This is a really simple way to get a super crispy crust on the pizza in a home oven without needing a baking stone or a pizza peel.

*If you don’t want to use the above techniques for a super crispy crust, skip them. — Simply roll out the dough, add it to a lightly oiled (room temperature) baking pan then add sauce, and toppings, and bake as directed or a few minutes longer to achieve a crispy crust.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pizza
  • Method: Oven Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 pizza
Recipe Card powered byTasty Recipes

2 Comments

  1. Lori from Baltimore

    This was absolutely perfect. I have never been able to finesse a thin crust whole wheat pizza, but this was it!






    • Lori, I’m so happy you made the pizza and loved it! The whole wheat has a lot of great flavor that our family enjoys:) Thanks for making the recipe and for letting others know it worked out well for you😊.

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