St Louis Style Pizza
Description
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 to 10 tablespoons water
- 2 tablespoons olive oil
- 2/3 cup crushed tomatoes in puree
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 12 ounces provel cheese, shredded or 1-1/2 cups shredded white cheddar plus 1 cup shredded provolone plus 1 cup shredded swiss
- 1 package (3-1/2 ounces) sliced pepperoni
- 1 small green pepper, thinly sliced
- 1/2 small red onion, thinly sliced
Directions
- In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Leaving dough on parchment, transfer each circle to a 12-in. pizza pan.
- Preheat oven to 425°. Combine crushed tomatoes, tomato paste, sugar, basil and oregano; spread over crusts. Top with cheese, pepperoni, green pepper and onion. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, 1 at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
