Reading from news:rec.food.cooking,
zxcvbob > posted:

> Did you heed my suggestion to at least look at a "St Louis Style"
> pizza recipe? Here's one:
> <http://www.recipezaar.com/imos-pizza-recipe-st-louis-style-pizza-380004>

Yeah, I just haven't had a chance to try it yet. Thanks for the link. I'm
thinking about maybe trying it here in a few minutes since I'm getting
hungry.

> I would skip trying to duplicate the Provel cheese and just use
> mozzarella or provolone (and without the liquid smoke.) You're
> trying to duplicate the crust, not the whole Imo's pizza experience.
>
> The sauce recipe looks pretty good. Canned or jarred pizza sauces
> contain a lot of oil. I prefer to have a lot of tomatoes.
> (Contadina "Italian Style" tomato paste already has garlic, spices,
> and corn syrup added, so if you use it all you have to add is a
> 15-oz can of crushed tomatoes to thin it and cut the sweetness, and
> a pinch of dried oregano)

True. I just need/want a sauce that doesn't have a lot of wateriness to
it that would soak into the crust and make it soggy. I tried tomato paste
once, thinking I'd add two cans of water for each can of paste, but for
some odd reason, no matter how much water I added, it seemed to turn into
tomato jello very quickly. Maybe it was just a bad brand of paste.

Normally I just open a can of tomatoes, liquefy it in the blender, then
simmer to reduce and thicken it, maybe ad just a touch of cornstarch
slurry to prevent that absolute wateriness to come out of it and soak into
the crust.

Damaeus