St. Louis-Style Pizza

Name: St. Louis-Style Pizza
Yield: Serves 4 to 6 (Makes two 12-inch pizzas)
Cuisine: US & Canada, American, Midwest
Ingredients: 1 (8-ounce) can, tomato sauce; 3 tablespoons, tomato paste; 2 tablespoons, chopped fresh basil; 1 tablespoon, sugar; 2 teaspoons, dried oregano; 2 cups, shredded white American cheese; 1/2 cup, shredded Monterey Jack cheese; 3 drops, liquid smoke; 2 cups (10 ounces), 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

Main Courses
US & Canada
American
Midwest
Eggs & Dairy
Cheese
Pizza

Appears in Cook's Country February/March 2010, Cook's Country TV

You can make terrific pizza without yeast.

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

SERVES 4 to 6 (Makes two 12-inch pizzas)

TIME 1 hour

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