St. Louis-Style Pizza

Total Time Prep: 15 min. + standing Bake: 30 min.
Yield 2 pizzas (4 servings each)
Test Kitchen Approved
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri—square pieces only! —Taste of Home Test Kitchen

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
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 small green pepper, thinly sliced
  • 1/2 small red onion, thinly sliced

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 piece: 382 calories, 23g fat (10g saturated fat), 50mg cholesterol, 755mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 17g protein.

Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri—square pieces only! —Taste of Home Test Kitchen
Recipe Creator

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