Prep 1 hr
Cook 15 mins
In 'Lidia's Italy in America' by Lidia Bastianich. Her version of Imo's St. Louis Pizza.
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 (28 ounce) canwhole Italian plum tomatoes, preferably San Marzano
- 3 garlic cloves, crushed and peeled
- 1 tablespoon extra-virgin olive oil
- 1⁄4 teaspoon kosher salt
- 6 tablespoons shredded fresh basil
- 5 ounces sharp white cheddar cheese, cut in chunks
- 5 ounces swiss cheese, cut in chunks
- 5 ounces smoked provolone cheese, cut in chunks
- In the bowl of an electric mixer fitted with the dough hook, combine the flour, baking powder, and salt.
- Mix 1/2 cup plus 2 tablespoons water and the olive oil in a cup and, with the mixer on medium speed, pour the wet ingredients into the dry.
- Knead the dough in the mixer until soft and smooth, about 2 minutes.
- Remove the dough, and knead on a well-floured counter a few times, then wrap in plastic and let rest at room temperature while you make the topping.
- Preheat oven to 450° with a pizza stone on the bottom rack.
- Drain and crush the canned tomatoes, squeezing out as much juice as possible; coarsely chop the tomatoes and put in a medium bowl; add in the crushed garlic, olive oil, and salt; let steep 10-15 minutes.
- After the garlic has steeped, discard it and stir in the basil.
- Combine the three cheese in a food processor, pulsing until cheese is mixed to a crumbly paste.
- Divide the dough in half; on a floured work surface, roll the dough into an 11-12 inch round.
- Put the dough on a floured pizza peel, or on the back of a baking sheet lined with parchment paper.
- Spread with half of the sauce, all the way to the edges of the dough.
- Top with half of the cheese.
- Slide the pizza off the pizza peel or baking sheet with parchment onto the pizza stone.
- Bake until very crisp, about 13 -15 minutes.
- Repeat with remaining sauce and dough.
I didn't know what to expect from this, but I love making my own pizza dough, and I watched a program where Lydia made this dough, but the recipe isn't one that is available on-line, so I searched and found this one. It's fantastic! totally different than a yeasty, chewy pizza dough. This is frankly much easier to make, and it's a crispier thinner crust, really fool-proof. It was delicious, crispy, easy to roll, easier to eat! I loved it! I think there's a place for both types of pizza dough, but I'm definitely keeping this one for when I feel like a crispy, quick dough.