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St Louis-Style Pizza Recipe

Ingredients

How to make it

  • St. Louis-Style Pizza
  • Makes two 12-inch pizzas
  • We like to use a baking stone (also called a pizza stone), which heats evenly and helps crisp crusts, but if you don’t have one, bake the pizzas on an inverted, preheated rimmed baking sheet.
  • SAUCE
  • 1 (8-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon sugar
  • 2 teaspoons dried oregano
  • CHEESE
  • 2 cups shredded white American cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 3 drops liquid smoke
  • DOUGH
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup plus 2 tablespoons water
  • 2 tablespoons olive oil
  • 1. MAKE 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.
  • 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, until cohesive.
  • 3. ROLL DOUGH Adjust oven rack to lower-middle position, 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 onto inverted baking sheet.
  • 4. ASSEMBLE PIZZA Top each piece of dough with half of sauce 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.
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  • GrandmaBert 8 years ago
    This is the best homemade thin crust pizza ever. Now I need to try some different toppings and create great tasting pizza.
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The Cook

choclytcandy Dallas, Dallas

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