St. Louis Style Pizza
(Source: America's Test Kitchen)
SAUCE
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
2 tablespoons chopped fresh basil
1 tablespoon sugar
2 teaspoons dried oregano
CHEESE
2 cups shredded white American cheese
1/2 cup shredded Monterey Jack cheese
3 drops liquid smoke
DOUGH
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons water
2 tablespoons olive oil
MAKE SAUCE Whisk together tomato sauce, tomato paste, basil,
sugar, and oregano in small bowl; set aside. Toss cheeses with liquid smoke in
medium bowl; set aside.
MIX DOUGH Combine flour, cornstarch, sugar, baking powder,
and salt in large bowl. Combine water and olive oil in liquid measuring cup.
Stir water mixture into flour mixture until dough starts to come together. Turn
dough onto lightly floured surface and knead 3 or 4 times, until cohesive.
ROLL DOUGH Adjust oven rack to lower-middle position, place
pizza stone (or inverted baking sheet) on rack, and heat oven to 475 degrees.
Divide dough into 2 equal pieces. Working with 1 piece of dough at a time,
press into small circle and transfer to parchment paper dusted lightly with
flour. Using rolling pin, roll and stretch dough to form 12-inch circle,
rotating parchment as needed. Lift parchment and pizza off work surface onto
inverted baking sheet.
ASSEMBLE PIZZA Top each piece of dough with half of sauce
and half of cheese. Carefully pull parchment paper and pizza off baking sheet
onto hot baking stone. Bake until underside is golden brown and cheese is
completely melted, 9 to 12 minutes. Remove pizza and parchment from oven.
(***If topping with crumbled goat cheese and prociutto, add these on top of the
pizza after it has baked for 9 minutes. Bake an additional 3 minutes and it’s
done.***) Transfer pizza to cooling rack and let cool few minutes. Assemble and
bake second pizza. Cut into 2-inch squares. Serve.
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