St. Louis-Style Pizza

READY IN: 27mins
YIELD: 2 pizzas


  • Crust
  • 2
    cups unbleached self-rising flour (or substitute 2 cups all-purpose flour plus 1 tablespoon baking powder teaspoon salt and increase th)
  • 12
    teaspoon salt, and increase the water to 1/2 cup
  • 2
    tablespoons olive oil
  • 6
    tablespoons water
  • Topping
  • 23
    cup pizza sauce (Prego Pizzaria sauce is good)
  • 12 - 34
  • 1
    cup shredded smoked provolone cheese (or mozzarella cheese)
  • 12
    cup shredded swiss cheese
  • dried Italian seasoning or pizza seasoning
  • chopped parsley (optional)


  • Preheat oven to 425°F and lightly grease two 12" round pizza pans, or a couple of large baking sheets.
  • Make the crust:
  • Mix the flour, oil, and water together - the mixture will be shaggy. Use your hands to gather it together and form into a ball. Divide it in two and form each half into a disk the rounder the better.
  • Cover with saran wrap and allow to rest 10 minutes to make for easier rolling - skip this step if you're in a hurry.
  • Grease a piece of parchment or wax paper about 12" square and set a circle of dough in the middle. Cover with another lightly greased piece. Use a rolling pin to roll the dough very thin - 1/8 inch or less.
  • Place the dough on the prepared pans. Top each pizza with 1/3 cup of the sauce.
  • Mix the cheeses together and sprinkle 1/2 over top of each then season with Italian herbs or pizza seasoning.
  • Bake the pizzas for 9 to 12 minutes or until the cheese is melted with a few golden brown spots and the edges/bottom of the crust are golden brown.
  • Remove the pizzas from the oven and let set 5 minutes. Transfer to a cutting board, cut into squares, sprinkle over chopped parsley and serve immediately.