St. Louis-Style Pizza
Photo: twohungrydudes via flickr
Thin crust and creamy provel cheese (a blend of cheddar, swiss, and provolone) define this city's signature pizza; it's portioned out in small, square cuts that fit in one hand--so you can hold a schooner of beer in the other. The Provel cheese unique to St. Louis pizzas can be ordered from Imo's. Or you can make a facsimile by blending equal parts shredded Swiss, provolone, and cheddar.
ingredients: Add all to shopping list
For the Dough:
1¼ cups flour
½ tsp salt
½ tsp baking powder
2 tsp olive oil
1 tsp dark corn syrup
½ cup water
For the Topping:
1 cup diced tomatoes (drained of juice)
4 Tbsp cup tomato paste
2 tsp sugar
½ tsp salt
1 cup browned, crumbled sausage or thin-sliced pepperoni discs
1 to 1½ cups Provel cheese, to taste
½ tsp liquid smoke
1 Tbsp oregano
1 tsp basil
1¼ cups flour
½ tsp salt
½ tsp baking powder
2 tsp olive oil
1 tsp dark corn syrup
½ cup water
For the Topping:
1 cup diced tomatoes (drained of juice)
4 Tbsp cup tomato paste
2 tsp sugar
½ tsp salt
1 cup browned, crumbled sausage or thin-sliced pepperoni discs
1 to 1½ cups Provel cheese, to taste
½ tsp liquid smoke
1 Tbsp oregano
1 tsp basil
directions:
1. Mix together the dough ingredients, including just enough water to form a very thick dough. Shape it into a ball and roll it out cracker-thin. Place it on a pizza peel well sprinkled with cornmeal.
2. Place a pizza stone in the oven and preheat the oven to 450°F.
3. Combine the diced tomatoes, tomato paste, sugar and salt. Spread this across the pizza dough. Top sauce with sausage or pepperoni (or other favorite ingredients). Toss the shredded cheese with liquid smoke, then add it to the pizza. Sprinkle with oregano and basil.
4. Slide the pizza onto the hot stone in the oven. Bake 15 minutes until crust is dark brown and cheese is beginning to turn gold. Slice into squares and serve.
KITCHEN COUNTER:
Serves 4. Makes 1 pizza.
