St. Louis Pizza

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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