Lightly grease two 12" round pizza pans, or a couple of baking sheets. Cut each pizza into 2-inch squares; serve warm. Choose between 3 distinct styles of pizza for dine in, pick up or delivery! The definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese, and pizzas cut … Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area. Carefully pull one sheet of parchment paper and pizza off a baking sheet and place on the hot baking stone. Sprinkle lightly with Pizza Seasoning or dried Italian herbs. Or we can box it up for you to enjoy at home. St. Louis-style pizza is deliberately different than pizza from nearly any other place in the world. How the Provel-topped pie stacks up to pizza from Chicago and New York. Feel free to increase the water in the dough a bit — especially in winter, when it's cold out and your flour will tend to be dry. Email questions to the Food Section at food@washpost.com. St. Louis isn’t that far from Chicago. 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. Lena's St. Louis-style pizza is made, in true fashion, with 100 percent Provel cheese. SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams. But what sets St. Louis style pizza apart from the other schools of Midwestern thin crust is the much-ballyhooed Provel cheese: a processed combo of cheddar, Swiss, and provolone that basically tastes like a classier Velveeta. [Ed. The thin and crispy crust – is merely a convenient vehicle for getting succulent loads of meat and cheese into your (ahem) pie-hole. Substitute 2 cups King Arthur Unbleached All-Purpose Flour; add 1 teaspoon baking powder and 1/2 teaspoon salt, and increase the water to 1/2 cup. Any pizza that can go from "Hmmm, I need a snack" to hot on your plate in 20 minutes is worth trying at least once! Where a typical pizza crust is made from leavened dough (read: there's yeast added so that it puffs and rises), St. Louis-style pizza is an unleavened dough, which gives it an ultra-thin, crisp, crackery—dare I say it?—tortilla chip-like texture.It also makes the dough a little more dense and resilient than standard pizza dough, giving it an abnormally long shelf life. “Excellent St Louis style pizza. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts. DIRECTIONS. Lightly flour a work surface. Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . PUBLISHED FEBRUARY/MARCH 2010. Place the pizzas on the prepared pans. Stop by and enjoy your favorite style of pizza and catch a game on our 120″ big screen jumbo television. Your daily values may be higher or lower depending on your calorie needs. The cheese is so gooey and delicious, it sticks … Grease a piece of parchment paper about 12" square; or a piece of waxed paper, or plastic wrap. SERVES 4 to 6 (Makes two 12-inch pizzas) SEASON 4 St. Louis Cooking. *No self-rising flour? 1) Chicago style, thin crust pizza 2) St. Louis style, thin crust pizza 3) New York style, hand-tossed pizza Transfer to the pizza stone (one at a time, on the paper); bake for 5 minutes, until the dough begins to puff up in spots, then remove it from the oven. Turn the dough out there, kneading it into a ball. You can make terrific pizza without yeast. WHY THIS RECIPE WORKS. This commenter is a Washington Post editor, reporter or producer. To make the crust, combine the flour, oil, and 6 tablespoons of the water, mixing until cohesive. This commenter is a Washington Post contributor. St. Louis-Style Pizza. A processed cheese that combines cheddar, Swiss and provolone, it has a texture akin to that of American cheese and a flavor not unlike that of smoked Gouda — and, for pizza lovers outside St. Louis, it may be an acquired taste. The crust is too thin to be folded like a NY style … Welcome to St. Louis Pizza & Wings, where every day is BOGO! This distinctive pizza has only been a part of the city since 1945! Ready to bake in minutes! Oh boy. Here we go. All 16" pizzas - buy one get one free of equal or lesser value. A place where you can sit back, relax … The BEST St.Louis Style Pizza made at home! December 15, 2016. If you've had it, you know its crispy and amazing.he definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of large pie shaped slices. For the toppings: Whisk together the tomato sauce, tomato paste, basil, sugar and oregano in medium bowl. A Guide. This Italian restaurant also serves Spanish tapas and St. Louis-style pizza. Gather the dough into a ball, divide it in half, and shape each half into a flat disk, the rounder the better. If you have time, let the dough rest, covered, for 10 to 15 minutes; it'll be easier to roll out once it's rested. When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. The cheese, Provel, was designed to be the ultimate pizza spread. https://www.webstaurantstore.com/article/101/types-of-pizza.html RSS. 706 De Mun, Clayton. 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 sauce but leaving a 2-inch margin all around the edges. An "authentic" St. Louis pizza crust recipe calls for flour, baking powder, salt, water, and olive oil. With that gooey cheese, combined with a buttery crust, a flavor is created that no other city can rival. Place one pie (with its paper) on the pizza stone in the oven. In some cases, contributors are sources or experts quoted in a story. … The story of how St. Louis pizza became popular is a fascinating one, and Dogtown Pizza is proud to be a part of this piece of pizza history. Louis pizza & Wings, where every day is BOGO and half of water! Place each dough round on a pie, go for the toppings st louis style pizza Whisk together tomato. 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