I was watching America's Test Kitchen Public TV Series last week, they were making foods from St. Louis, Missouri i.e. St. Louis Ribs, and St. Louis Pizza! So, I thought I'd give this pizza a try and let you know what Will and I thought.
ST. LOUIS-STYLE NO YEAST PIZZASAUCE1(8-ounce) can tomato sauce3 tablespoons tomato paste2 tablespoons chopped fresh basil or 1 tablespoon dried1 tablespoon sugar2 teaspoons dried oregano
CHEESE2 cups shredded white American cheese (I used mozzarella, some St. Louis recipes use cheddar cheese and provolone). 1/2 cup shredded Monterey Jack cheese3 drops liquid smoke (Wright's Liquid Smoke is the real deal and really adds flavor).
DOUGH2 cups all-purpose flour2 tablespoons cornstarch2 teaspoons sugar1 teaspoon baking powder1 teaspoon salt 1/2 cup plus 2 tablespoons water (I ended up adding 1 1/2 extra tablespoons of water to make it pliable enough to work into a ball and it was still a chore working it into a 12" round with a rolling pin . . . they forgot to put the olive oil in the ingredients!)2 teaspoons olive oil
I used peppers, thinly sliced onions, mushrooms and pepperoni. Use whatever toppings you enjoy!
1. PIZZA SAUCE Whisk together tomato sauce, tomato paste, basil, sugar, and oregano in small bowl; set aside. Toss cheeses with liquid smoke in medium bowl; set aside. (You'll end up with lots of extra sauce).
2. MIX DOUGH Combine flour, cornstarch, sugar, baking powder, and salt in large bowl. Combine water and olive oil in liquid 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, to make a smooth ball.
3. ROLL DOUGH Adjust oven rack to lower-middle position (this is a very important step for crispy crust) place pizza stone (or inverted baking sheet) on rack, and heat oven to 475 degrees. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12-inch circle, rotating parchment as needed. (Lift parchment and pizza off work surface and onto an inverted baking sheet.)
Add cheese and toppings of choice.
To move pizza to oven, slide onto an inverted baking sheet.
4. ASSEMBLE PIZZA Top each piece of dough with sauce (use the back of a ladle or large spoon to spread sauce evenly) and half of cheese. Carefully pull parchment paper and pizza off baking sheet onto hot baking stone. Bake until underside is golden brown and cheese is completely melted, 9 to 12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool few minutes. Assemble and bake second pizza. Cut into 2-inch squares. Serve.
MAKE AHEAD: The dough can be made in advance. At the end of step 2, tightly wrap the ball of dough in plastic and refrigerate for up to 2 days.
This pizza was tasty . . . though not as good as my yeast pizza. If you have never made homemade pizza this would be a great way to begin! The crust has a cracker-type, crunchy crust. St. Louis-Style Pizza can be whipped up very quickly because you don't have to wait for the dough to rise. Will I make this recipe again? Absolutely! We LOVE all kinds of pizza . . . Over at Julie's