We have our own way of making pizza in St. Louis. The thinner the crust, the crispier the crust and the liquidier the cheese, the better! We have our own cheese here--Provel! No, its not provolone and its not mozzarella--Its a private blend of deliciousness! You can find out how to make it here!! Keep scrolling!
You an choose any toppings for this delicious experience. This time around, we did pepperoni on one and a deluxe (shown below) with pepperoni, sausage, ham, bacon, green pepper and onion. (Barely cook the green pepper!) #sonomnom4u
St. Louis Style Pizza
2 St. Louis Style Crusts (see recipe below)
1.5 cups Pizza Sauce (click for recipe!)
Provel cheese
Favorite toppings
Italian Seasoning
Crust (Makes 2 crusts):
2 cups bread/pizza flour
1 tsp baking powder
1 tsp salt
1/2 cup water
2 TBSP Light Olive oil
Provel Cheese:
1 cup shredded white cheddar
1/2 cup shredded swiss cheese
1/2 cup smoked provolone (can't find smoked provolone? Use regular provolone and just add 1 tsp liquid smoke to recipe.)
Add all cheeses into a food grinder and place meat gfrinder attachent on end to create ropes. If you don't have a food grinder, a food processor works fabulous, too. It won't rope but it will crumble. Want mozzarella? It won't be the same, but it will still be delicious! Use that instead!
Preheat oven to 500°F
In a stand alone mixer with dough hook, or by hand, add flour, baking powder, and salt. In a separate small bowl, mix oil and water. Add water mixture to the flour mixture and mix until a dry ball forms, It should be dry, but it should also be wet enough to stick together. If it is too crumbly, add a tsp of water and repeat until it is dry but also formed.
Now, remove dough from bowl and split into 2 balls and wrap them in plastic wrap and refrigerate about 30 minutes.
After dough is refrigerated, remove and place each portion on a floured surface. Roll to cracker thinness--bout 1/16"-1/8". You can roll into a circle or a rectangle. Or, whatever shape it rolls into is fine! Poke holes with a fork about every 4 inches or so across the entire surface of the dough. Repeat with other portion.
Place poked dough on large pan and Prebake approximately 3-5 minutes. Don't brown it, quite yet--just remove the moisture from it so it won't be a soggy pizza!
Now, remove it from the oven and let cook down. Repeat with other portion.
Now, spread each crust with pizza sauce and provel cheese.
Top with your favorite toppings.
Sprinkle with italian seasoning if you would like.
Bake 10-12 minutes or until cheese is bubbling and crust is golden and crispy.
Cut into SQUARES and serve HOT!
How to cut a round pizza into SQUARES!
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