St. Louis-Style Pizza

• 1 can (8 Oz. Size) Tomato Sauce
• 3 Tablespoons Tomato Paste
• 2 Tablespoons Fresh Chopped Basil
• 1 Tablespoon Sugar
• 2 teaspoons Dried Oregano
• 8 ounces, weight Shredded White American Cheese
• 2 ounces, weight Shredded Monterey Jack Cheese
• 3 drops Liquid Smoke (Optional, I Omitted This)
• 2 cups All-purpose Flour
• 2 Tablespoons Cornstarch
• 2 teaspoons Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1/2 cups Plus 2 Tablespoons Water
• 2 Tablespoons Olive Oil

1. Whisk sauce ingredients together.
2. Set aside.
3. Toss cheeses and liquid smoke (if using) together.
4. Set aside.
5. For the dough, whisk dry ingredients together.
6. Stir in water and oil until dough starts to come together.
7. Knead on a lightly floured board 3 or 4 times, until cohesive.
8. Heat oven and pizza stone (lower middle rack) to 475 degrees F. Divide dough in 2 equal pieces.
9. Press the first piece in a small circle, and transfer to parchment paper dusted with flour.
10. Use a rolling pin to stretch dough to a 12-inch circle.
11. Top with half the sauce and half the cheese.
12. Slide the dough on the parchment paper onto the baking stone.
13. Bake until golden brown and cheese is melted, 9-12 minutes.
14. Cool 2 minutes.
15. Repeat with the second round.
16. Makes two 12 pizzas.
17. Note: If you want to make it the way I did, throw on a handful of pepperoni and sliced black olives before baking.
18. Recipe from Cooks Country.

tomato sauce, tomato paste, basil, sugar, oregano, cheese, cheese, liquid smoke, allpurpose, cornstarch, sugar, baking powder, salt, water, olive oil

Taken from tastykitchen.com/recipes/main-courses/st-louis-style-pizza/ (may not work)