St. Louis Pizza

If you want to try something different than your typical pizza, this is a recipe for you.  Especially if you are yeast phobic because there in no yeast in this dough.  Here is King Arthur's recipe:

• 2 cups King Arthur Unbleached Self-Rising Flour
• 2 tablespoons olive oil
• 6 tablespoons water
• *No self-rising flour? Substitute 2 cups King Arthur Unbleached All-Purpose Flour; add 1 teaspoon baking powder and 1/2 teaspoon salt, and increase the water to 1/2 cup.

Topping

• 2/3 cup pizza sauce
• 1 cup grated or shredded sharp white cheddar cheese
• 1/2 cup grated or shredded smoked provolone cheese
• 1/2 cup grated or shredded Swiss cheese
• Pizza Seasoning or dried Italian herbs
• *To add smoky flavor without using smoked provolone, add 1 teaspoon Liquid Smoke flavoring.

Instructions

1. Preheat the oven to 425°F. Lightly grease two 12" round pizza pans, or a couple of baking sheets.
2. To make the crust: Combine the flour, oil, and water, mixing until cohesive. Gather the dough into a ball, divide it in half, and shape each half into a flat disk, the rounder the better.
3. If you have time, let the dough rest, covered, for 10 to 15 minutes; it'll be easier to roll out once it's rested.
4. Grease a piece of parchment paper about 12" square; or a piece of waxed paper, or plastic wrap. Place one of the dough pieces on the paper, and top with another piece of lightly greased parchment, waxed paper, or plastic wrap.
5. Roll the dough very thin, 1/8" thick or less. Place the pizzas on the prepared pans.
6. Top each pizza with 1/3 cup of the sauce. Mix the cheeses together, and spread half over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.
7. Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.
8. Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.
9. Yield: two pizzas, about 4 servings total.

I use a combination of american cheese, mozzarella and provolone and add liquid smoke.

Green pepper is always my choice of topping for this pizza.

You can make the dough ahead of time and just keep it covered with plastic wrap.

It should be rolled out to cracker thickness.

Ready for the oven.

Bake it until the cheese starts to brown a bit.

St. Louis pizza is always cut into small squares. This disappears fast.