Unlock the Secrets to Delicious St Louis Pizza!
The definitive characteristics of St. Louis-style pizza are a very thin cracker-like crust made without yeast, normally using Provel processed cheese. Provel is a mixture of Cheddar, Swiss and Provolone. Instead of the larger pie-like wedges typical of many pizza styles, St. Louis pizza is typically cut into three- or four-inch squares, a style referred to as party or tavern cut.
St. Louis Style Pizza
FOR THE DOUGH
1.5 cups All Purpose flour
1/2 t salt
1 t baking powder
2.5 T olive oil
1/2 cup warm water
1. Into the bowl of a food processor measure flour, salt, baking powder, and olive oil. Blend on high, then stream in water, continuing to blend for about 15-20 seconds until the dough begins to form a ball.
2. Flip the dough out onto a flat surface, pushing and rolling the dough to build strength for at least two minutes.
3. Form the dough into a ball and divide into 2 roughly 185g pieces.
4. Fold each piece of dough over itself multiple times to create a closed seam on the bottom and press down (see video for reference).
5. Transfer dough balls to a plate or baking sheet, covered, to rest at room temp for 20-30 min until you’re ready to roll them out.
FOR THE SAUCE:
1 28 oz can tomatoes
3.5 T tomato paste
1 T sugar
1/2 T salt
1 t garlic powder
1/2 t onion powder
1 t dried oregano
1 t dried basil
1. Add the tomato, tomato paste, sugar, salt, garlic powder, onion powder, and dried herbs to a high-sided container and blend with an immersion blender until combined and smooth.
TOPPINGS:
Provel Cheese
Italian Sausage
Pepperoni
Bacon, Partial Cooked
Sliced Red Onion
Parmesan Cheese
BUILD AND BAKE
1. PREHEAT pizza stone in a 550 degree oven.
2. Place the dough seam side down onto a well floured work surface and press it out until it’s about 8″ to 10” in diameter. Then with a rolling pin, continue expanding the dough until it is 12”-15”.
3. Then slide the dough onto a well-floured pizza peel.
4. Next spread the sauce all the way to the edges then add around 1/2 cup of cheese and your desired toppings, and top with plenty of parmesan cheese.
5. Load each pizza onto the preheated pizza stone and bake for about 10 minutes, or until the cheese is just starting to brown on top.
6. Cut into squares, serve and ENJOY!
Equipment used:
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