I think I have the spring cleaning bug, as I’ve been cleaning and tossing out “stuff” since we returned from Disney World. Weird, huh? I always start with my magazines, because I tend to keep them forever, and they stack up mercilessly. I decided to use the “when did you look at this last” test as my weeding criteria. If I couldn’t remember, I did a quick perusal, cut out anything that seemed interesting, i.e., a recipe, and then tossed it into the recyle pile.
Losers? Southern Living, Good Housekeeping, and Taste of Home are all neatly arranged in our recycle bin. While I was weeding, I took the time to look some of my older issues of Cook’s Country magazine. I so love Cook’s Country!
Anyway, I re-read the article on St. Louis-style pizza and decided to make it for our Saturday supper. I was intrigued by the crust, as it’s yeast-less and crispy, which is my favorite style of pizza crust. Andrew had a great time making his own and told me it was the best pizza ever! I was a little worried that he wouldn’t like the flavor of the cheese, as it has a bit of Liquid Smoke added to mimic the flavor of Provel cheese, but he didn’t mention anything, and I certainly didn’t ask. However, with that said, I think I’ll just use a mixture of provolone, white American, and Monterey Jack next time, as the Liquid Smoke made it a little too salty; the crust, though, is wonderfully crisp and thin, so if you’re a thin & crispy pizza lover, you’ll love St. Louis-style pizza!
St. Louis-style Pizza
8-oz can tomato sauce
3 tablespoons tomato paste
2 tablespoons chopped fresh basil
1 tablespoon granulated sugar
2 tablespoons dried oregano
For the cheese:
2 cups shredded white American cheese
1/2 cup shredded Monterey Jack cheese
3 drops liquid smoke
For the dough:
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons water
2 tablespoons olive oil
Preheat the oven to 475 degrees.
Whisk together tomato sauce, tomato paste, basil, 1 tablespoon sugar and oregano in a small bowl; set aside.
Toss American and Monterey Jack cheeses with liquid smoke in a medium bowl; set aside.
Combine flour, cornstarch, 2 teaspoons sugar, baking powder and salt in a large bowl.
Combine water and olive oil in a measuring cup.
Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive.
Divide dough into 2 equal pieces.
Working with 1 piece of dough at a time, press into a small circle and transfer to a sheet of parchment paper dusted lightly with flour.
Using a rolling pin, roll and stretch dough into a 12-inch circle, rotating parchment as needed.
Place parchment onto a baking sheet.
Repeat process with remaining dough.
Divide sauce between each pizza, then top each with the cheese.
Bake at 475 degrees for 10-13 minutes.
Cut pizzas into 2-inch squares and serve.
Recipe adapted from Cook’s Country Magazine