St. Louis Style Pizza

• Crust
• In large mixing bowl combine
• 2 cups + 2 tbs flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons olive oil
• 2 teaspoons dark corn syrup
• 1/2 cup water
• 2 tablespoons water
• Sauce
• 16 ounces whole tomatoes
• (diced into fine pieces)
• 6 ounces tomato paste
• 1 1/2 tablespoons sugar
• 1 teaspoon crushed basil
• 1/2 teaspoon salt
• 1/4 teaspoon thyme
• Cheese
• 1 cup white cheddar cheese,
• shredded
• 1/2 cup swiss cheese,
• shredded
• 1/2 cup provolone cheese,
• shredded
• 1 teaspoon liquid hickory
• liquid smoke
• Italian Seasoning
• 2 teaspoons oregano
• 2 teaspoons basil

1. Crust:
2. Mix until thoroughly combined. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin.
3. In order to move the crusts around a pizza peel sprinkled with cornmeal works well.
4. Sauce:
5. Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies
6. Cheese:
7. Toss until cheeses and smoke flavoring are completely incorporated. It's enough cheese for two (2) 12" pizza pies.
8. Now it's ready to be lightly sprinkled with some Italian seasonings.
9. Seasonings: Combine all the ingredients in a small mixing bowl and blend well.
10. At home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.

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Taken from www.epicurious.com/recipes/member/views/st-louis-style-pizza-50146837 (may not work)