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Pizza Dough/St. Louis Style Pizza Recipe

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This recipe for Pizza Dough/St. Louis Style Pizza is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope active dry yeast, 2 teaspoons
3 cups flour (you can use half wheat and half white)
1 teaspoon salt
1 tablespoon sugar
1 tablespoon olive oil

extra flour and cornmeal for rolling a baking
Directions:
Directions:
For dough:
Heat one cup water to 105º-115º and add yeast. Stir and let rest about 5 minutes until yeast becomes active. It should foam slightly on top.
Mix dry ingredients in mixing bowl fitted with dough hook. Add yeast water and mix slowly until dough forms around hook. Remove and knead on lightly floured board for 4-5 minutes. Pat into a round ball. Oil dough with olive oil and spread extra oil into large glass bowl. Place dough in bowl and cover with clean dish towel. Place bowl in a warm area of the kitchen to rise one hour. Punch down and reshape; allow to rise another hour. Dough can be used now or refrigerated at this point.

To make pizza:
Oven to 500º
Divide dough in half (or thirds depending on size of pizzas). Roll dough out on counter until it's about 1/4 inch thick. Sprinkle pizza pan with about 2 teaspoons of cornmeal and top with pizza shell (reshape if necessary). Ladle with about 3/4 cup pizza sauce or homemade Italian spaghetti sauce (see sauce section). Top with shredded provel cheese and your favorite toppings: mushrooms, onions, small pieces of Italian sausage, pepperoni, etc. Sprinkle with Parmesan and Italian seasonings. Bake 10 minutes or until crust is slightly crisp on edges and cheese is golden and bubbly.
*Try to wait a few minutes before cutting... not easy!*
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 1/2 hours plus bake time
Personal Notes:
Personal Notes:
This is not Uncle Joe's pizza recipe but it's pretty darn close! The trick is to get the dough thin and use provel cheese instead of mozzarella. Enjoy!

 

 

 

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