St Louis style pizza is one of those regional specialties that people either love or love to hate. Its super thin cracker crust is a great vehicle for tons of toppings, but the provel (aka the trashy cousin of American and nacho cheese) is where this pizza loses some of its audience. Check the video to see my best recreation of this local favorite two ways: using provel (of course) and trying my custom cheese blend that pays tribute, but without all the mouth-coating.

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**MY GEAR**
FOOD PROCESSOR: [ Ссылка ]
IMMERSION BLENDER: [ Ссылка ]
BOOS BLOCK CUTTING BOARD: [ Ссылка ]
PLASTIC CUTTING BOARD: [ Ссылка ]
PIZZA PEEL: [ Ссылка ] (got mine years ago, but this is what I'll buy for home oven baking when i upgrade)
BOX GRATER: [ Ссылка ]
ESCALI DIGITAL SCALE: [ Ссылка ]
MASAHIRO CHEF'S KNIFE: [ Ссылка ]
QUARTER SHEET PAN + RACK: [ Ссылка ]
HALF SHEET PAN + RACK: [ Ссылка ]


FOR THIS RECIPE, YOU WILL NEED:

FOR THE DOUGH (makes 2 pizzas / i rec using measurements in grams rather than volumetric)
•225g or 1.5c ap flour
•3g or 1/2 teas salt
•5g or 1 teas baking powder
•35g or 2.5 tbsp olive oil
•120g or 1/2 c warm water

Into the bowl of a food processor measure flour, salt, baking powder, and olive oil. Blend on high, then stream in water, continuing to blend for about 15-20 seconds until the dough begins to form a ball. Flip the dough out onto a flat surface, pushing and rolling the dough to build strength for at least two minutes. Form the dough into a ball and divide into 2 roughly 185g pieces. Fold each piece of dough over itself multiple times to create a closed seam on the bottom and press down (see video for reference). Transfer dough balls to a plate or baking sheet, covered, to rest at room temp for 20-30 min until you're ready to roll them out.

FOR THE SAUCE: (recipe is enough for 4 pizzas - i usually freeze half for next time)
•1 28oz can tomato puree
•60g or 3.5 tbsp tomato paste
•12g or 1tbsp sugar
•10g or 1 3/4 tsp salt
•1g or 1/2 tsp garlic powder
•1g or 1/2 tsp onion powder
•1g or 1 tsp dried oregano
•1g or 1tsp dried basil
•1g or 1tsp chili/red pepper flakes

Add the following to a high-sided container and blend with an immersion blender (or blend in a conventional blender) until combined and smooth: tomato puree, tomato paste, sugar, salt, garlic powder, onion powder, dried herbs, and chili flakes.

TOPPINGS:
•PROVEL - OR- 75g (or about 1/4c) each of swiss, mild white cheddar, provolone, and full fat mozzarella (shredded on the largest holes of a box grater)

•ITALIAN SAUSAGE
In a bowl mix together:
- 1lb fatty ground pork
- 7g (or 1 1/4 tsp) salt
- 5g (or 1 1/4 tsp) sugar
- 5g (or 2tsp) paprika
- 1g (or 1tsp) dried sage
- 2g (or 1tsp) black ground pepper
- 5g (or 1tsp) red wine vinegar
- 2g (or 2tsp) chili flake
- 2g (or 2tsp) crushed fennel seed
- 1 garlic clove, minced

•BACON
1lb thick cut bacon, placed on a wire rack on a sheet tray, and bake at 350 f (175 c) until it's starting to brown and render
Cut into chunky pieces

•SLICED ONIONS

•SLICED GREEN BELL PEPPERS
Grated Parm

TO BUILD AND BAKE THE PIZZAS
PREHEAT pizza stone in a 550 degree f (287 c) oven for at least 30 min

Flip each piece of rested dough, seam side down, onto a well floured work surface, press it out with your fingertips until it's about 8" in diameter, then begin to roll it out with a well-floured rolling pin. Continue to roll and rotate until you have about a 14" in diameter dough.

Gently slide dough onto a well-floured pizza peel. Next spread sauce (1/4 of the full batch or roughly 100g) to the edges then add around 1/2 cup of cheese (or whatever looks good/similar to the vid...you do you), chunks of italian sausage, peppers, onions, bacon, and top generously with grated parm.

Load each pizza onto the pre-heated pizza stone and bake for 10 minutes. I recommend baking one pizza at a time for best results.

#stlouisstylepizza #stlouispizza #stlpizza #provel #provelcheese #imos

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