St. Louis-Style Pizza

• Crust
• 2 cups unbleached self-rising flour (or substitute 2 cups all-purpose flour plus 1 tablespoon baking powder teaspoon salt and increase th)
• 1/2 teaspoon salt, and increase the water to 1/2 cup
• 2 tablespoons olive oil
• 6 tablespoons water
• Topping
• 2/3 cup pizza sauce (Prego Pizzaria sauce is good)
• 1/2 - 3/4 cup shredded sharp white cheddar cheese
• 1 cup shredded smoked provolone cheese (or mozzarella cheese)
• 1/2 cup shredded swiss cheese
• dried Italian seasoning or pizza seasoning
• chopped parsley (optional)

1. Preheat oven to 425u0b0F and lightly grease two 12" round pizza pans, or a couple of large baking sheets.
2. Make the crust:
3. Mix the flour, oil, and water together - the mixture will be shaggy. Use your hands to gather it together and form into a ball. Divide it in two and form each half into a disk the rounder the better.
4. Cover with saran wrap and allow to rest 10 minutes to make for easier rolling - skip this step if you're in a hurry.
5. Grease a piece of parchment or wax paper about 12" square and set a circle of dough in the middle. Cover with another lightly greased piece. Use a rolling pin to roll the dough very thin - 1/8 inch or less.
6. Place the dough on the prepared pans. Top each pizza with 1/3 cup of the sauce.
7. Mix the cheeses together and sprinkle 1/2 over top of each then season with Italian herbs or pizza seasoning.
8. Bake the pizzas for 9 to 12 minutes or until the cheese is melted with a few golden brown spots and the edges/bottom of the crust are golden brown.
9. Remove the pizzas from the oven and let set 5 minutes. Transfer to a cutting board, cut into squares, sprinkle over chopped parsley and serve immediately.

crust, unbleached selfrising, salt, olive oil, water, topping, pizza sauce, cheddar cheese, provolone cheese, swiss cheese, italian seasoning, parsley

Taken from www.food.com/recipe/st-louis-style-pizza-509245 (may not work)