I've been intrigued by the Cook's Country "St. Louis Style" pizza. Kneading is a few times so not totally "no knead" but that's not a big deal. No cook sauce. Crisp crust. Sure looks good to me. 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 Here is a link that might be useful: Video and directions from Cook's Country

I like TJ's herb pizza dough. I used to buy that everytime I was at Trader Joes..which was every few months. Now that we have pizza every Friday I make my version of Lou's dough. I par bake it. I put it on a cold stone in a 425 oven. It's only raw in the center if I don't par bake..but we like thick crust so one "dough" recipe is used for 15" pizza. BTW, HI LOU...It's good to see you!!!!!!! Here's the way I make it. 1 c warm water 1 T honey (Lou calls for 3T sugar) 2 1/2 t yeast (mix and let set until it starts to bubble) stir in 1/2 t salt 1 T EVOO (Lou calls for 1/4 c oil) 1 c wheat flour 2 cup white flour (Lou calls for 3 1/2 c white and 1/2 c wheat) Blend until all the flour is absorbed, formed into a ball in the bowl..Let rest for 10 or so minutes while I get everything else together. It will start to rise.. When I'm ready, I start to shape it on the counter, then finish on a cold corn meal dusted stone.

Thank you all. It was a real mess! The dough was SO soft, not only was there no question of trying to cook it right on the racks, I didn't know what to do. I had thought of using a cookie sheet as a peel to get it onto the rack, and then when I saw how soft the dough was, I thought about just cooking them pizzas on the pans -- but it was too mushy even to do that. The Fiddler and the spotlight guy came to my rescue and helped me scoop the soggy stuff onto the cookie sheets -- not even close to round anymore, but we didn't care. We also baked some of them right on the cardboard circles they were sent on. We couldn't bake them quite enough, and they stuck to everything, but it was fine in the end, because I knew ... Actors will eat ANYTHING! :-) Thanks for being my rescuers as always. p.s. -- go to the off-topic discussions page for some nice news!

Judy: I do like the others, since I had the Pizzeria years ago. I put the dough in an oiled pan and stretch it every few minutes, resting in between, until the dough reaches the edge and up for a crust. Then it is docked ( pinched with a fork )let it rise a few minutes and baked in a 400 deg. oven, until it is firm ( small tan spots will show) Take it out onto a rack to cool fast and into a plastic bag to freeze. If you happen to overbake it slightly, it can be dampened, when it is baked for Pizza. I always spoon on the sauce and bake it for a few minutes, before I add the toppings and cheese. That way the cheese doesn't burn. I'll sacrifice myself and test one for you. LOU