Tuesday, October 8, 2013

St. Louis Style Pizza

I wanted to try this recipe since we like thin-cracker like crust pizza.  It was good, but Don said he likes my other pizza dough better. It was easy to make, so give it a try if you like very thin crust.
St Louis Style Pizza


Rating: 51Crust:

2 cups unbleached self-rising flour*
2 tablespoons olive oil
6 tablespoons water

*Substitute 2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt and increase the water to 1/2 cup

Topping:

2/3 cup pizza sauce
1 cup shredded sharp white cheddar cheese
1/2 cup shredded smoked provolone or mozzarella cheese
1/2 cup shredded Swiss cheese
dried Italian or pizza seasoning

Preheat oven to 425°F and lightly grease two 12" round pizza pans, or a couple of large baking sheets.

Make the crust:

Mix the flour, oil, and water together - the mixture will be shaggy. Use your hands to gather it together and form into a ball. Divide it in two and form each half into a disk the rounder the better.
Cover with saran wrap and allow to rest 10 minutes to make for easier rolling - skip this step if you're in a hurry.
Grease a piece of parchment or wax paper about 12" square and set a circle of dough in the middle. Cover with another lightly greased piece. Use a rolling pin to roll the dough very thin - 1/8 inch or less.
Place the dough on the prepared pans. Top each pizza with 1/3 cup of the sauce.
Mix the cheeses together and sprinkle 1/2 over top of each then season with Italian herbs or pizza seasoning.
Bake the pizzas for 9 to 12 minutes or until the cheese is melted with a few golden brown spots and the edges/bottom of the crust are golden brown.
Remove the pizzas from the oven and let set 5 minutes. Transfer to a cutting board, cut into squares and serve immediately.





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