St. Louis-Style Pizza

Name: St. Louis-Style Pizza
Yield: Serves 4 to 6 (Makes two 12-inch pizzas)
Cuisine: American, Midwest
Ingredients: 1 (8-ounce) can, tomato sauce; 3 tablespoons, tomato paste; 2 tablespoons, chopped fresh basil; 1 tablespoon, sugar; 2 teaspoons, dried oregano; 2 cups, shredded white American cheese; 1/2 cup, shredded Monterey Jack cheese; 3 drops, liquid smoke; 2 cups (10 ounces), all-purpose flour; 2 tablespoons, cornstarch; 2 teaspoons, sugar; 1 teaspoon, baking powder; 1 teaspoon, salt; 1/2 cup plus 2 tablespoons, water; 2 tablespoons, olive oil

32 comments

Appears in Cook's Country February/March 2010, Cook's Country TV

You can make terrific pizza without yeast.

SERVES4 to 6 (Makes two 12-inch pizzas)

TIME1 hour

has video

WHY THIS RECIPE WORKS

With its wafer-thin crust; thick, sweet tomato sauce; gooey Provel cheese; and signature square slices, St. Louis-style Pizza is unmistakable. Adding cornstarch to the dough absorbed moisture and allowed the crust to crisp in a conventional...

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