Our St. Louis-style pizza recipe lives up to tradition. To get it just right, the crust and sauce are made from scratch because nothing at the store can mimic their nuance.
St. Louis-Style Pizza
Our St. Louis-style pizza recipe lives up to tradition. To get it just right, the crust and sauce are made from scratch because nothing at the store can mimic their nuance.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 to 10 tablespoons water
- 2 tablespoons olive oil
- 2/3 cup crushed tomatoes in puree
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 12 ounces Provel cheese shredded or 1-1/2 cups shredded white cheddar plus 1 cup shredded provolone plus 1 cup shredded Swiss
- 3-1/2 ounces sliced pepperoni
- 1 small green pepper thinly sliced
- 1/2 small red onion thinly sliced
Instructions
- 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. Leaving dough on parchment, transfer each circle to a 12-in. pizza pan.
- Preheat oven to 425°. Combine crushed tomatoes, tomato paste, sugar, basil and oregano; spread over crusts. Top with cheese, pepperoni, green pepper and onion. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, 1 at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
