Tuesday, August 27, 2013

St. Louis Pizza Recipe

This is a new recipe for me and it is so good that I have already made it twice in about 5 days.  I had never heard of St. Louis pizza until recently and honestly, it didn't sound very good.  But it looked great!  My curiosity got the best of me and I had to try it.  I am glad I did.
Unlike most pizza, the dough has no yeast in it.  Mix 2 C. of self-rising flour with 2 T. of olive oil and 6 T. of water.  That is it.  Knead it until you have a smooth ball and split it in half.  Set it aside and cover it with a towels.  Preheat your oven to 425 degrees.

Roll the dough out as thin as possible.  It should be cracker thin.  Thinly spread your favorite pizza sauce over it.  This is where it gets weird but follow  the recipe.  It works!  Dice some American cheese, provolone and mozzarella.  Toss it in a bowl with some liquid smoke.  Sprinkle this mixture over the pizza. ( In St. Louis they have a special cheese called provel but I can't get it here.)

Add some small diced green pepper.  Sprinkle it with Italian seasoning and granulated garlic.

Bake it in your 425 degree oven for about 12 minutes just until you start seeing brown dots on the cheese.

St. Louis pizza is traditionally cut in 2 X 2" inch pieces.  A surprising blend of flavors that produces a very flavorful pizza which is very light and doesn't make you feel like you have swallowed a ball of dough after you eat it.  This was a HUGE hit with The Blog Tech and his sister.