St. Louis Style Pizza
When I first decided to make this pizza I had no idea what a St. Louis style pizza was or what made it unique. All I knew was there was no yeast in the dough, which meant no long rise time, and the crust was going to be thin.
After I made the pizza I decided I should look up what exactly made up a St. Louis style pizza. Here is some of what I found out via Wikipedia. The definitive characteristics of St. Louis style pizza are a very thin crust made without yeast, the common (but not mandatory) use of Provel processed cheese and pizza cut into squares or rectangles instead of wedges. Provel cheese is a trademark for three cheeses fused to form one (provolone, Swiss and white cheddar). The cheese is not widely available outside the St. Louis area but can be made by combining Swiss, sharp cheddar and smoked provolone cheeses.
The super thin crispy crust on this pizza was amazing. I am definitely sold on this pizza.
When I made this pizza I left one plain like the original recipe had and added some toppings to the others. My family and I definitely preferred the one with toppings better.
When I made this pizza I used mozzarella instead of smoked provolone. I had mozzarella on hand and did not want to try and find smoked provolone and buy it just for this pizza. You can use which ever one you would like, it will still be delicious. Same goes for toppings, use whatever pizza toppings are your favorite.
St. Louis Style Pizza
2 cups unbleached self rising flour
2 tablespoons olive oil
6 tablespoons water
2/3 cups pizza sauce
1 cup shredded sharp white cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
dried Italian seasoning
pizza toppings of your choice (not included in nutritional info)
Preheat oven to 425º F. Lightly grease two large baking sheets.
Mix together the flour, oil and water using a spoon. Then use your hands to gather it all together and form into a ball. Divide the dough into two and form each half into a round disk. Cover with saran wrap and allow to rest for 10 minutes.
Grease a board or counter top and roll the dough out until very thin (1/8 inch or less). Place the dough on prepared baking sheets. Repeat with second dough.
Top each pizza with 1/3 cup of sauce.
Mix all three cheeses together and sprinkle each pizza with half of the cheese. Sprinkle desired amount of Italian seasoning over the cheese. Top with your desired pizza toppings.
Bake for 9-12 minutes or until the cheese is melted and the crust is golden brown.
Remove the pizza from the oven and let rest for 5 minutes. Cut into squares and serve.
Total Fat: 7.6g
Total Carbs: 28.3g
Dietary Fiber: 1.3g
Vitamin A: 4.1%
Vitamin C: 0.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cinnamon Spice & Everything Nice.