St. Louis-Style Pizza
Our St. Louis-style pizza recipe lives up to tradition. To get it just right, the crust and sauce are made from scratch because nothing at the store can mimic their nuance.
Prep time:
Cook time:
Serves: 2
Calories per serving: 559
Ingredients:
Cook time:
Serves: 2
Calories per serving: 559
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 together the all-purpose flour, baking powder and salt. Switch to a wooden spoon or rubber spatula and stir in the water and olive oil just until combined. Turn the dough out onto a lightly floured surface and gently form it into a ball. Cover the dough with storage wrap and let it rest for 10 minutes.
Divide the dough in half. On a piece of parchment paper, roll each half into a 10-inch circle. Leaving the dough on the parchment, transfer each circle to a 12-inch pizza pan.
Preheat the oven to 425°F. In a medium-sized bowl, stir together the crushed tomatoes, tomato paste, sugar, dried basil and dried oregano. Spread the tomato sauce over the crusts. Editor’s Tip: For the most authentic St. Louis-style pizza, spread the tomato sauce within 1/4 to 1/2 inch of the edges. These pizzas have hardly any crust showing.
Top the pizzas with the Provel cheese, pepperoni, thinly sliced green peppers and red onions. If desired, sprinkle them with additional dried basil and oregano.
Bake one pizza at a time on a low oven rack until the bottom of the crust is golden and the cheese is lightly browned, 15 to 20 minutes. Carefully remove the pizza from the oven and cut it into squares or rectangles as desired. Do the same with the second pizza. Enjoy!
Source: tasteofhome.com
Divide the dough in half. On a piece of parchment paper, roll each half into a 10-inch circle. Leaving the dough on the parchment, transfer each circle to a 12-inch pizza pan.
Preheat the oven to 425°F. In a medium-sized bowl, stir together the crushed tomatoes, tomato paste, sugar, dried basil and dried oregano. Spread the tomato sauce over the crusts. Editor’s Tip: For the most authentic St. Louis-style pizza, spread the tomato sauce within 1/4 to 1/2 inch of the edges. These pizzas have hardly any crust showing.
Top the pizzas with the Provel cheese, pepperoni, thinly sliced green peppers and red onions. If desired, sprinkle them with additional dried basil and oregano.
Bake one pizza at a time on a low oven rack until the bottom of the crust is golden and the cheese is lightly browned, 15 to 20 minutes. Carefully remove the pizza from the oven and cut it into squares or rectangles as desired. Do the same with the second pizza. Enjoy!
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.