St Louis Style Pizza
I had no notion what a St. Louis style pizza was when I found this recipe, but as it didn’t need yeast it caught my attention.
Then reading that it was a thinner, crispier base I knew it would be worth trying as Allan definitely prefers thin and crispy while I am more of a deep pan girl.
Rolling it was fun, I have no rolling pin and the glass jar I use is a mason jar that isn’t quite round, I keep meaning to look for a large glass jar of something when we go to the store but I never remember. Plus, this way I have an excuse for not having perfectly round pizzas. It’s not my fault!
St. Louis Style Pizza
- 2 cups (8 ounces) King Arthur Unbleached Self-Rising Flour
- 2 tablespoons olive oil
- 6 tablespoons water
First, preheat your oven to 425°F. Lightly grease two 12″ round pizza pans, or a couple of baking sheets.
*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.
Feel free to increase the water in the dough a bit — especially in winter, when it’s cold out and your flour will tend to be dry. Your goal is dough that’s firm (not sticky), but wet enough to hold together when you squeeze it.
Gather the dough into a ball, divide it in half, and shape each half into a flat disk – the rounder the better. 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.
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.
Roll the dough very thin, 1/8″ thick or less. Place the pizzas on the prepared pans.
Top each pizza with 1/3 cup pizza or marinara sauce.
Spread half the cheese (about 1 cup) over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.
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.