Tuesday, March 27, 2012

Pizza! Pizza! St. Louis Style Pizza

I admit it, I am a pizza snob and LOVE Vic Cassano's Pizza King (based in Dayton, Ohio).  It's really the only type of pizza I had growing up, and didn't realize there were other types of pizza until I moved to Idaho from Ohio.  Now, in 2012, I have come to learn that my fav childhood pizza originated in St. Louis.   I saw this pizza recipe this month on Cook's Country TV show and 'bout cried when I realized it was the yummy oozy flat pizza from my childhood!
Thank you Cook's Country for sharing this recipe with the world, well, me at least!

From Cook's Country magazine

St. Louis Style-Pizza (similar to Cassano's)
  Yield: 2 (12-inch) pizzas (8 servings)

For the sauce:
  • 1 (8-ounce) can tomato sauce
  • 3 tablespoons tomato paste
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon granulated sugar
  • 2 tablespoons dried oregano
  • For the cheese (see note):
  • 2 cups shredded white American cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 3 drops liquid smoke
For the dough:
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup plus 2 tablespoons water
  • 2 tablespoons olive oil
1. Adjust an oven rack to the lower-middle position. Place a pizza stone or an inverted baking sheet on the rack. Preheat the oven to 475 degrees.

2. Prepare the sauce. Whisk together tomato sauce, tomato paste, basil, 1 tablespoon sugar and oregano in a small bowl. Set aside.

3. Prepare the cheese. Toss American and Monterey Jack cheeses with liquid smoke in a medium bowl. Set aside.  NOTE: or use Provel Cheese.

4.  Prepare the dough. Combine flour, cornstarch, 2 teaspoons sugar, baking powder and salt in a large bowl. Combine water and olive oil in a 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.

5. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into a small circle and transfer to a sheet of parchment paper dusted lightly with flour. Using a rolling pin, roll and stretch dough into a 12-inch circle, rotating parchment as needed. Lift parchment off work surface and onto an inverted baking sheet.

6. Top each piece of dough with half of the sauce and half of the cheese. Carefully pull one sheet of parchment paper and pizza off a baking sheet and place on the hot baking stone. Bake until underside of crust is golden brown and cheese is completely melted, 9 to 12 minutes. Meanwhile, roll out the remaining dough and top with sauce and cheese.

7. When first pizza is done, transfer to a cooling rack and let cool for a few minutes. Bake second pizza. Cut pizzas into 2-inch squares and serve (this is a must)!

Note: Substitute 2 1/2 cups of provel cheese, if available, for the cheese mixture. The dough can be made in advance; tightly wrap in plastic and refrigerate for up to 2 days.

Recipe developed by Meghan Erwin of Cook's Country magazine

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