St. Louis-Style Pizza

From Cook's Country | February/March 2010

Why this recipe works:

With its wafer-thin crust; thick, sweet tomato sauce; gooey Provel cheese; and signature square slices, St. Louis-style Pizza is unmistakable. Adding cornstarch to the dough absorbed moisture and allowed the crust to crisp in a conventional oven. Because cornstarch has no gluten, it also… read more

With its wafer-thin crust; thick, sweet tomato sauce; gooey Provel cheese; and signature square slices, St. Louis-style Pizza is unmistakable. Adding cornstarch to the dough absorbed moisture and allowed the crust to crisp in a conventional oven. Because cornstarch has no gluten, it also helped to keep the crust tender.

We doctored a simple pizza sauce by adding sugar, tomato sauce, dried oregano, and fresh basil. The fresh herb wasn’t typical, but it gave the St. Louis-Style Pizza a flavorful lift. Smoky, melty Provel cheese was difficult to find outside the St. Louis area. We crafted a respectable substitute with American cheese, Monterey Jack, and liquid smoke.

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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.

Ingredients

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