Tuesday, November 29, 2011
St. Louis Style Pizza
St. Louis Style pizza is a distinct style of pizza. Super-thin, yeast-less crust cut into squares instead of wedges.
The original pizza calls for Provolone and Monterey Jack
I used the regular mozzarella here
My main concern was the crust
Crispy, crunchy wafer-thin
Second pie - the oven really needs to be hot!
2-1/2 cups all-purpose flour
2 Tbsp. cornstarch
2 tsp. sugar
1 tsp. baking powder
1 tsp. salt
1/2 cup plus 2 Tbsp. water
2 Tbsp. olive oil
Preheat your oven with a pizza stone (you have one right?) 475 degrees F. for at least 30 minutes to get the stone screaming hot. Mix all ingredients for dough. If it seems a little sticky, gradually at a little flour at a time.
When dough is cohesive, knead 3 or 4 times and divide into two portions. This will make two 12" pizzas.
Make your Neopolitan Pizza Sauce and shred 2-1/2 cups of the cheeses of your choice. Place a piece of parchment down to roll the dough on. Makes things much easier to transfer. Spread dough out on parchment into a circle and roll out to edges.
Top with half of the pizza sauce
Leave some open areas of dough. This will prevent the cheese from sliding off.
Top with cheese, sprinkle a little Parmesan, some oregano and a drizzle of olive oil.
Slide parchment and pizza onto the stone.
After about 5 minutes, slide off the parchment to ensure the bottom gets crispy.
Bake 9-12 minutes until nicely browned
This style of pizza reminds me of a Pizzeria/Bar nearby when I was growing up.
Picking up the pies in my Dad's 56 Ford, holding the hot pizza on my lap and getting Orange Soda.
Mary's Pizza is long gone, but now I can make it myself.
~Adapted from Cook's Country
Pizza Sauce - Lidia's Italy