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St. Louis-Style Pizza
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri—square pieces only! —Taste of Home Test Kitchen
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 to 10 tablespoons water
- 2 tablespoons olive oil
- 2/3 cup crushed tomatoes in puree
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 12 ounces Provel cheese, shredded or 1-1/2 cups shredded white cheddar plus 1 cup shredded provolone plus 1 cup shredded Swiss
- 1 package (3-1/2 ounces) sliced pepperoni
- 1 small green pepper, thinly sliced
- 1/2 small red onion, thinly sliced
Directions
- 1. In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan.
- 2. Preheat oven to 425°. Combine crushed tomatoes, tomato paste, sugar, basil and oregano; spread over pizzas. Top with cheese, pepperoni, green pepper and onion. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, 1 at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
Nutrition Facts
1 serving: 382 calories, 23g fat (10g saturated fat), 50mg cholesterol, 755mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 17g protein.
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