ST LOUIS STYLE PIZZA
Sunday leftovers make for a marvelous midweek meal with this St Louis inspired pizza. A simple, thin cracker-like crust topped with fresh buffalo mozzarella, pepperoni, and marinara sauce from Sunday supper, comes together in no time to satisfy anyone’s humpday hunger. You can do the same with your favorite jarred sauce and, to make it more authentic (read: St Louis approved), top with Provel cheese instead of Mozzarella.
PREP/COOK TIME: 1 Hour 45 Minutes
Makes One Pie
INGREDIENTS
2 Cups – AP Flour
1 Tsp – Baking Soda
½ Tsp – Baking Powder
1 Tsp – Kosher Salt
1 Cup – Lukewarm Water
1/4 Cup – Marinara Sauce, Homemade or Jarred
3 Oz – Sliced Pepperoni
8 Oz – Thinly Sliced Buffalo Mozzarella, or Shredded Whole Milk Mozzarella
THE NITTY GRITTY
In a medium bowl, combine dry ingredients before slowly adding water.
NOTE: You won’t be using all the water; just enough until a smooth dough forms. Knead the dough for two minutes making a ball. Cover the bowl tightly with cling film, allowing the dough to rest in a warm dry spot for at least an hour.
Remove dough from bowl and place on a lightly floured surface. Roll dough to desire thinness and place on a baking sheet lined with parchment; baking the crust in a pre-heated 350° oven, on the middle oven rack, for at least 10-15 minutes, or until crust develops a pale blond color and bakes firm.
Allow crust to cool before adding cheese and sauce.
Increase oven temp to 400° F and bake pizza on the middle oven rack for 15 – 20 minutes or until cheese is bubbly and crust is golden.
QUICK TIP: Add cheese before the sauce, allowing it to adhere to the crust when baking rather than your chin when eating. Finish with freshly grated Parmigiano-Reggiano, or preferably, Pecorino Romano cheese. Enjoy!
SEPTEMBER 18, 2018
