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St. Louis Style Pizza

This pizza has a cracker-thin crispy crust. In St. Louis the cheese of choice is a processed cheese from Wisconsin called Provel®. Create a similar taste with a blend of white cheddar, Swiss and smoked Gouda. Recipe by Joan Donatelle, FoodE Expert, Lunds & Byerlys, St Louis Park
Servings 2
Prep Time 15 minutes

Ingredients

  • 2 cups unbleached flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup water (adjust with a little less water or a little more flour as needed)
  • 2 tablespoons olive oil
  • ⅔ cup L&B Marinara sauce pureed
  • 2 teaspoons L&B Pizza Seasoning
  • 1 cup grated Boar's Head white cheddar
  • ½ cup grated Boar’s Head Swiss cheese
  • ¾ cup grated smoked Gouda cheese *
  • optional cooked sausage
  • optional pepperoni
  • optional cooked bacon chopped
  • optional cooked ground beef
  • optional green peppers
  • optional mushrooms
  • optional onions

Instructions

  1. Heat oven to 425 degrees. Spray 2 baking pans with cooking spray and set aside.
  2. In a medium mixing bowl, stir together the flour, baking powder and salt. Mix the water with the olive oil. Pour into the flour and mix with a fork until well blended. Divide in half. Shape each half into a round disk. Cover with plastic and let rest for 15 minutes. Spray 2 sheets of parchment paper with non-stick spray. Place the dough between the two sheets of parchment and roll the dough into an 11 inch round pizza, 1/8th inch thick. Place the dough onto a prepared baking pan. Repeat with second dough.
  3. Combine all three cheeses. Top each pizza with ⅓ cup of sauce and half the cheese mixture. Sprinkle with L&B Pizza Seasoning. Top with additional toppings of choice.
  4. Bake for 9-12 minutes until the cheese is bubbling and beginning to brown.
  5. Remove from the oven and let cool for a few minutes. Cut into squares and enjoy.
  6. Amount: 2 (11 inch) pizzas
  7. *If smoked Gouda is not available, mix 1 teaspoon of liquid smoke into the pizza sauce.
  8. Recipe adapted from King Arthur Flour.