ST. LOUIS PIZZA

St. Louis Pizza image

Yield makes 2 pizzas

Number Of Ingredients 14

for the dough
2 cups plus 2 tablespoons all-purpose flour, plus more for working the dough
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
for the topping
28-ounce can whole 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, cut in chunks
5 ounces Swiss cheese, cut in chunks
5 ounces smoked provolone, cut in chunks

Steps:

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 degrees F with a pizza stone on the bottom rack (see page 83). Drain and crush the canned tomatoes, squeezing out as much juice as possible (save the juices for a future sauce or soup). Coarsely chop the tomatoes, and put in a medium bowl; add the crushed garlic, olive oil, and salt. Let steep 10 to 15 minutes. After the garlic has steeped, discard it and stir in the basil.
Combine the three cheeses 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-to-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 crispy, about 13 to 15 minutes. Repeat with remaining sauce and dough.