St Louis Style Pizza Crust Recipes

ST. LOUIS-STYLE PIZZA

Steps:

• 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. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.

ST. LOUIS-STYLE PIZZA

Steps:

• Preheat oven to 425°F and lightly grease two 12" round pizza pans, or a couple of large baking sheets.
• Make the crust:
• Mix the flour, oil, and water together - the mixture will be shaggy. Use your hands to gather it together and form into a ball. Divide it in two and form each half into a disk the rounder the better.
• Cover with saran wrap and allow to rest 10 minutes to make for easier rolling - skip this step if you're in a hurry.
• Grease a piece of parchment or wax paper about 12" square and set a circle of dough in the middle. Cover with another lightly greased piece. Use a rolling pin to roll the dough very thin - 1/8 inch or less.
• Place the dough on the prepared pans. Top each pizza with 1/3 cup of the sauce.
• Mix the cheeses together and sprinkle 1/2 over top of each then season with Italian herbs or pizza seasoning.
• Bake the pizzas for 9 to 12 minutes or until the cheese is melted with a few golden brown spots and the edges/bottom of the crust are golden brown.
• Remove the pizzas from the oven and let set 5 minutes. Transfer to a cutting board, cut into squares, sprinkle over chopped parsley and serve immediately.

IMO'S PIZZA RECIPE (ST. LOUIS STYLE PIZZA)

Steps:

• Crust: Mix until thoroughly combined - Dough will be very stiff. makes enough for two (2) 12" pizza pies. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin.
• In order to move the crusts around a pizza peel sprinkled with cornmeal works well.
• After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imos uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices.
• Sauce:Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza.
• On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created.
• Cheese:Toss until cheeses and smoke flavoring are completely incorporated. Typically it's enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you'll want to make more.
• Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.
• In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza.
• Now you have the correct style crust, sweet sauce, smoky cheese, generous toppings, it's now ready to be lightly sprinkled with some Italian seasonings.
• Seasonings: Combine all the ingredients in a small mixing bowl and blend well.
• While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.
• And, as a final touch to truly replicate Imo's Pizza at home, is to cut the pizza into tile-like squares instead of the traditional triangle slices.

ST. LOUIS STYLE PIZZA

Steps:

• Crust: Mix until thoroughly combined. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin. In order to move the crusts around a pizza peel sprinkled with cornmeal works well. Sauce: Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies Cheese: Toss until cheeses and smoke flavoring are completely incorporated. It's enough cheese for two (2) 12" pizza pies. Now it's ready to be lightly sprinkled with some Italian seasonings. Seasonings: Combine all the ingredients in a small mixing bowl and blend well. At home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.

ST. LOUIS PIZZA

Steps:

• In the bowl of an electric mixer fitted with the dough hook, combine the flour, baking powder, and salt.
• Mix 1/2 cup plus 2 tablespoons water and the olive oil in a cup and, with the mixer on medium speed, pour the wet ingredients into the dry.
• Knead the dough in the mixer until soft and smooth, about 2 minutes.
• Remove the dough, and knead on a well-floured counter a few times, then wrap in plastic and let rest at room temperature while you make the topping.
• Preheat oven to 450° with a pizza stone on the bottom rack.
• Drain and crush the canned tomatoes, squeezing out as much juice as possible; coarsely chop the tomatoes and put in a medium bowl; add in the crushed garlic, olive oil, and salt; let steep 10-15 minutes.
• After the garlic has steeped, discard it and stir in the basil.
• Combine the three cheese in a food processor, pulsing until cheese is mixed to a crumbly paste.
• Divide the dough in half; on a floured work surface, roll the dough into an 11-12 inch round.
• Put the dough on a floured pizza peel, or on the back of a baking sheet lined with parchment paper.
• Spread with half of the sauce, all the way to the edges of the dough.
• Top with half of the cheese.
• Slide the pizza off the pizza peel or baking sheet with parchment onto the pizza stone.
• Bake until very crisp, about 13 -15 minutes.
• Repeat with remaining sauce and dough.