st. Louis style pizza has a cracker like crust and a dough that doesn't need to rise so you can make it in less than 10 minutes and put it in the oven
Ingredients
- pizza sauce
- 2 teaspoons dried oregano
- 2 cups shredded pizza cheese blend
for the crust
- 2 cups flour plus more for rolling
- 2 tablespoons cornstarch
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup plus 2 tablespoons water
- 2 tablespoons olive oil
Instructions
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preheat oven to 475 degrees.
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combine the flour, cornstarch, sugar, baking powder and salt in a mixing bowl.
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mix the water and oil in a liquid measuring cup, then stir it into the flour mixture until a dough starts to come together.
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lightly flour a work surface.
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turn the dough out there, kneading it into a ball.
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divide it in half; working with one portion at a time, shape each one into a small round, then use a rolling pin to stretch each one into a 12-inch round, dusting the bottom of the dough with flour as needed so it doesn’t stick to the work surface.
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place each dough round on a square of parchment paper on 2 baking sheets.
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bake for 5 minutes, until the dough begins to puff up in spots, then remove it from the oven.
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increase the oven temperature to 500 degrees.
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spread half of the sauce on each pizza crust, spreading it all the way to the edges, then divide the cheese between the pizzas, scattering it evenly over the pizza.
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Sprinkle with oregano
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place each pie (with its paper) in the oven.
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bake for 5 to 8 minutes, until the cheese is bubbling and golden brown.
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transfer the pizza to a wire cooling rack to rest for 1 minute.
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cut each pizza into 2-inch squares; serve warm.
i used these items to make this dish:
SHEET PAN
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