Imos St.Louis Style Pizza with No Yeast, No rest Crust
Source:
www.cookingforkeeps.comServes: 2- 12" pizzas
Time: - (Preparation: 20m; Cooking: -)
Ingredients
2 cups + 2 tablespoons flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons corn syrup (had none so I used 2 teaspoons of sugar)
1/2 cup + 2 tablespoons water
10 ounces crushed tomato
1 6 ounce can tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon crushed basil + more for sprinkling
1/2 teaspoon crushed oregano + more for sprinkling
1 teaspoon garlic powder
1/2 teaspoon ground red pepper (my addition to the recipe)
3 1/2 cups provel cheese, shredded (about 3/4 pound)
Topping of your choosing
Provel Cheese
8 oz White cheddar
4 oz Swiss
4 oz Provolone
1 tsp liquid smoke
Instructions
Place a pizza stone in the oven and preheat to 550 degrees. (Obviously, I used a Weber Kettle for this step)
In a medium bowl, whisk together, tomato puree, tomato paste, sugar, 1 teaspoon salt, basil, garlic powder and oregano. Set aside.
In another bowl, whisk flour, remaining salt and baking powder.
In a liquid measuring cup, whisk water, oil and corn syrup. Mix into flour mixture until combined. Gently knead to bring together.
Split the dough in two equal pieces and roll each piece out to make a 12 inch pie.
Transfer to a pizza wheel covered in cornmeal. Spread half the sauce on each pizza and cover with desired toppings. Sprinkle with a little basil, oregano and kosher salt to taste.
Bake on pizza stone for 8-10 minutes until crust is crisp and cheese is melted, bubbly and golden brown.
Note: For homemade Provel, shred cheeses and mix together with liquid smoke
Cool for a few minutes before slicing.