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>
>
> 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.

Hey, I think this is it. I just made one. I got the right kind of
thinness, and the raw dough was easy to work with and didn't tear at all.
I had to use a little more water than the recipe called for, though. Also,
on a whim, I decided to try coating the countertop and marble rolling pin
with olive oil instead of cornmeal since it was kind of hard to roll out.
I never had a problem with it sticking to the countertop or the rolling
pin.

I'd roll it out some, flip it over and roll it again. It took quite some
time to get it big enough for a 15-16" pizza pan, but I got there
eventually and stretched it over the edges a little at the end and it
didn't tear at all.

I only used his recipe for the crust, not the sauce or toppings. I just
made a plain cheese pizza. Only thing is, the cheese was browning before
the crust was really done, so I'd say I should have baked it for a few
minutes to get the crust started well. But I can definitely see how this
would turn out, if done properly, to be a nice, crispy and thin crust. I'd
also add another half-teaspoon of salt to it. I might even put melted
butter into it instead of olive oil. I do that to another pizza crust
recipe with delightful results, as far as taste goes.

Thanks for the link.

> 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)

Since I was in a hurry and didn't feel like destroying a kitchen that
already needs to be cleaned up, I just used canned Hunt's spaghetti sauce.
lol It still tastes good, and this was more of an experiment with crust
than an attempt at a gourmet pizza. For a first attempt, I'm happy with
the results. I just need to prebake the crust some. I bet when I heat up
the leftover pizza, it'll turn out even better.

Damaeus