So the crust, (that's what makes it) modified recipe from Pinterest
21/4 Cups flour
1/2 tsp salt
1 tsp baking powder
2 tsp vegetable oil
2 tsp dark corn syrup
1/2 cup water + more water to get dough to desired consistency (about 2-3 TBS more)
Preheat Oven to 450!
Mix dough in kitchen Aid
Roll Out SUPER thin!Make sure to grease baking sheets/stones AND liberally flour dough. Since it's so thin, it WILL stick.
Add sauce. We love the canned Ragu kind, or sometimes we make our own,
1 cup-ish tomato sauce
2-3 TBS tomato paste
1 TBS sugar (scant)
pinch oregano (fresh if you've got it)
Add topping and bake for 10-12 minutes.
The secret is really in the cheese. your best bet is to have a friend or relative from STL stuff their suitcase full of Provel (available at Dierbergs Grocery Stores) and bring it to you on their next visit. As a backup, you can use a mix of provolone, swiss, and a little cheddar. if any of the varieties are smoked, it will make it all the better.
We made a "Hawaiian" which by the way, no one here calls it that or is particularily fond of it. And one regular canadian bacon. Only because Misaki's had Canadian Bacon in the bulk fridge and I had never seen it there before, so my brain was like "Hey Jill, you better buy that or you may never have the opportunity to ever again"
|St. Louis Style Thin Crust Pizza|
Warning, if you live within driving distance of an IMOs, do not, i repeat, do not, attempt to make this pizza at home. It's good, but it's neither quick, cheap, or easy. Just go to Imo's and buy a pizza, scarf it down and say a small prayer for those of us who are not fortunate enough to do the same.