Welcome to the world of St. Louis-style pizza, where the pie is cracker-thin and cut into squares to ensure each delectable bite is bursting with flavor. During my journey to St. Louis, I stumbled upon the iconic Imo’s, the mastermind behind this delightful creation. Here, the pizza crust is rolled ultra-thin, ensuring that triangular slices wouldn’t succumb to the weight of the toppings. Imo’s sweet oregano tomato sauce and the unique Provel cheese are the secret ingredients that make this pizza truly unforgettable. Provel, a creamy blend of provolone, Swiss, and Cheddar, melts to perfection, adding a guilty-pleasure element to every bite. Now, join me as we delve into the art of crafting a genuine St. Louis Pizza and savor the unforgettable flavors of this beloved regional delight.
INGREDIENTS:
- 1 (8-ounce/225-gram) ball Master Dough Without Starter
- 9 parts flour mixed with 1 part semolina, for dusting
- ST. LOUIS TOMATO SAUCE
- 4.2 ounces (120 grams/½ cup) ground tomatoes, preferably Tomato Magic or DiNapoli
- 4.5 ounces (125 grams/½ cup) tomato paste, preferably SuperDolce
- 3 tablespoons (55 grams) Simple Syrup (below)
- Pinch of dried oregano
- Pinch of fine sea salt
- 4 ounces (115 grams) Sweet Fennel Sausage, or 1 ounce (30 grams) sliced pepperoni, preferably in natural casing (optional)
- 7 ounces (200 grams) Provel cheese, shredded (2 cups)
- Grated Parmesan cheese, for dusting
- Dried oregano, for dusting
- Garlic Oil, for drizzling
PREPARATIONS:
- Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour (see Getting Started).
- To make the sauce, combine all of the ingredients in a deep bowl or other deep container and puree with an immersion blender.
- Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top (see Transferring the Dough to the Work Surface).
- Sprinkle a wooden peel with the dusting mixture.
- Roll out the dough into a 14-inch round, press the edges gently to flatten them, and then dock the surface of the dough (see Rolling Pizza Dough).
- Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn’t sticking.
- Spoon the tomato sauce onto the center of the dough. Then, using the back of the spoon in a circular motion and working outward from the center, spread the sauce evenly over the surface, leaving a ¾-inch border. The sauce will weigh down the dough, keeping it flat as it bakes. The dough may have contracted as it was moved, so pull the edges as necessary to restretch it into a 14-inch round. Baking the crust without the cheese will make for a crispier crust.
- Slide the pizza onto the top stone (see Moving the Dough to the Oven). Bake for 4 minutes. Remove the pizza from the oven and place it on a cutting board (or work directly on the peel if there is room to set it on the work surface). If you are using sausage, pinch nickel-size pieces and scatter them evenly over the top; if you are using pepperoni, arrange the slices evenly over the sauce. Sprinkle the Provel evenly over the pizza.
- Return the pizza to the top stone and bake for 3 minutes. Lift the pizza onto the peel, rotate it 180 degrees, and then transfer it to the bottom stone. Bake for another 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.
- Transfer the pizza to the cutting board. Make 3 evenly spaced cuts through the pizza in one direction (to make 4 strips of equal width), turn the pizza 90 degrees, and repeat in the other direction, to make 16 squares. Finish with a dusting of Parmesan and oregano and a drizzle of garlic oil.
YIELD:
- Makes one 14-inch pizza; 16 small squares
SPECIAL INSTRUCTIONS:
- To achieve the cracker-thin crust, start with a smaller dough ball and roll it very thin and larger than the usual 13-inch diameter, then trim it down to 13 inches and flatten the edges.
- For an authentic St. Louis-style pizza, use Provel cheese, a unique blend of provolone, Swiss, and Cheddar known for its gooey, creamy melt.
TIPS:
- Consider adding Sweet Fennel Sausage or sliced pepperoni to elevate the flavors.
- Dust the pizza with garlic oil for an extra burst of savory goodness.
In conclusion, the St. Louis pizza is a delight that captures the essence of this vibrant city and its rich pizza tradition. This cracker-thin masterpiece, expertly cut into small squares, showcases the uniqueness of St. Louis-style pizza, drawing inspiration from the iconic Imo’s. The magic lies in the sweet oregano tomato sauce and the secret cheese blend, Provel, adding a creamy, gooey texture that is both indulgent and irresistible.
The art of crafting a genuine St. Louis pizza begins with a thinner, larger dough ball, rolled to perfection and skillfully topped with the sweet tomato sauce. The distinctive flavor profile is elevated further with the addition of Sweet Fennel Sausage or sliced pepperoni, generously sprinkled with Provel cheese for that authentic taste.
As you create this culinary masterpiece, feel free to experiment with various toppings or sauces, tailoring it to your taste preferences. The small square cuts make it ideal for sharing with friends and family, adding a touch of nostalgia to any gathering.
Whether you find yourself in the heart of St. Louis or in the comfort of your own home, the St. Louis pizza will transport your taste buds on a journey through the streets of this vibrant city. Revel in its cracker-thin crust, indulge in its Provel-infused creamy delight, and savor the sweetness of the oregano tomato sauce. Enjoy the magic of St. Louis-style pizza, one square at a time.
