Alexa - A while back one of the airlines had a ridiculous discount for flights to St Louis. I was all set to jet over there just to try their storied pizza, but the discount didn't apply for same day round trips. Instead, I made this and my family enjoyed it. Cook's Country's substitute for Provatel cheese is a mix of American, Monterray Jack and a few drops of liquid smoke.

St. Louis-Style Pizza

Cook's Country magazine

Yield: 2 (12-inch) pizzas (8 servings)

For the sauce:

1 (8-ounce) can tomato sauce

3 tablespoons tomato paste

2 tablespoons chopped fresh basil

1 tablespoon granulated sugar

2 tablespoons dried oregano

For the cheese (see note):

2 cups shredded white American cheese

1/2 cup shredded Monterey Jack cheese

3 drops liquid smoke

For the dough:

2 cups all-purpose flour

2 tablespoons cornstarch

2 teaspoons granulated sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 cup plus 2 tablespoons water

2 tablespoons olive oil

1. Adjust an oven rack to the lower-middle position. Place a pizza stone or an inverted baking sheet on the rack. Preheat the oven to 475 degrees.

2. Prepare the sauce. Whisk together tomato sauce, tomato paste, basil, 1 tablespoon sugar and oregano in a small bowl. Set aside.

3. Prepare the cheese. Toss American and Monterey Jack cheeses with liquid smoke in a medium bowl. Set aside.

4. Prepare the dough. Combine flour, cornstarch, 2 teaspoons sugar, baking powder and salt in a large bowl. Combine water and olive oil in a 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.

5. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into a small circle and transfer to a sheet of parchment paper dusted lightly with flour. Using a rolling pin, roll and stretch dough into a 12-inch circle, rotating parchment as needed. Lift parchment off work surface and onto an inverted baking sheet.

6. Top each piece of dough with half of the sauce and half of the cheese. Carefully pull one sheet of parchment paper and pizza off a baking sheet and place on the hot baking stone. Bake until underside of crust is golden brown and cheese is completely melted, 9 to 12 minutes. Meanwhile, roll out the remaining dough and top with sauce and cheese.

7. When first pizza is done, transfer to a cooling rack and let cool for a few minutes. Bake second pizza. Cut pizzas into 2-inch squares and serve.

Here is a link that might be useful: CC's STL Pizza

I saw that one FOAS, the problem is, it seems the Provel cheese is what makes it and from what I have read, that is a combination of Swiss, white cheddar and Provolone. I am not willing to budge on that particular blend since a lot of the reviews that popped up on google mentioned that particular blend of cheeses and why they are so successful in this application.

Thanks for the on topic alternative though!

Alexa

Provel - Thanks for the correction! I might have to try out this mix. However, if Provel was really a mix of just Swiss, cheddar and provalone it probably wouldn't earn the distinction of being called "cheese product." It'd just be lowly old "cheese." Adding American nips that one in the bud! ;-)

At the time I looked into mail order possibilites. The company I called (don't remember if it was the mfr or a dealer) said it could be frozen. Which appealed to me because I think the minimum order was a pretty large.

Let us know how you make out!

I saw someone make St. Louis pizza recently - it may have been on ATK, and they made a point of saying that it has to be cut into squares, even though it is a circle! I might have seen it on the Travel Channel. Anyway, it looks like a decent enough recipe, but I have not yet put it on my list of things to try. If you love it after making it, I will add it to the list, however, as it appears to be a simpler way to make pizza dough - somewhat like cracker or biscuit dough. I have never made Chicago style pizza either, but it is on my list, although not high because I've never had it, and so I don't know how much I would like it.

I've

Provel? Are you talking about Provolone?
If I have it I often use provolone on a pizza...mixed with mozzerella and parm.
When you talk about "Chicago Style" pizza.....there are many. Tehre's the deep dish stuff....made in a 2 inch deep pan with a bottom crust and a top crust which sometimes is like a pate brisee....sort of like a giant calzone ...and sometimes just a 2 inch pizza with cheese on top, sometimes thin crust sometimes not so thin.
It's all good!

Here is a link that might be useful: malnatti's

When we were doing our RR66 road trip a few years back we had a St Louis style pizza and Loved it.

I've never thought to go looking for a recipe so will be very interested in your findings.

As an aside your post made me think of Weed who we meet up with in St Louis ....that would not be Looey.....loved her to bits and is one of the old timers I miss most.

No, Provel. See link.

Here is a link that might be useful: Provel - Wiki

I thought I had posted mine, but perhaps not. In looking for it, I found this thread which includes a post from an Imo's pizza maker that I never saw before just now. (And also includes a post from Weed. Bring her back, Sharon!) Perhaps some of the discussion is of interest.

Here is a link that might be useful: already two years ago... where does the time go?!

Geez Linda!

I specifically said I was not interested in other styles... a smack on the hand to you! LMAO! And I miss Weed too - would love for her to chime in and add her $0.02

Alexa

Alexa, I'm interested in trying this pizza too. I'm especially taken with the cheese combo. My husband is on a low sodium diet, and good old block Swiss cheese is naturally low in sodium, so I keep some grated in my freezer and use it all the time. Sargento's makes low sodium provolone too. So I bet I could use the low sodium products with regular cheddar and still get a good topping. Plus I've got sodium-free baking powder and salt free tomato products.

I can see making this for dinner on a night when I haven't planned ahead very well.

Alexa:
That Cheese Combo on Pizza is good.
I've been pushing it for a few years now.
Along with the Mozzarella and Provolone Combo.
LOU

Hi Alexa! That does look like an interesting mix of cheeses. I'm generally not a fan of smoked cheese, but that recipe looks like it might be a winner. I have been pleased with any of LB's recipes I've tried.

Hmmmm, now what wine to pair it with?

Let us know how it turns out! I'm so curious.

AM

Does White American cheese have another name? Is it like Farmers?