St. Louis Style Pizza Crust
2 cups flour
2 TBS corn starch
2 tsp sugar
1 tsp baking powder
1 tsp salt
1/2 cup plus 2 TBS water
2 TBS olive oil
Mix together dry ingredients then add water and oil. Mix/knead until it comes together. You may have to add a tiny bit of additional water. Break the dough into 2 portions then roll THIN. The original recipe says to roll the dough between 2 pieces of parchment paper, which I did the first time I made it and works beautifully. But I just got the most wonderful pastry mat and it rolled out just fine without anything (no additional flour, no parchment). It will all depend on your surface.
Preheat pan or stone (or like we do, both) at 475 degrees. When the oven is preheated I put the crust on the pan/stone and bake for 3 or 4 minutes before topping because we like it crispy. Then I take it out, top it however, and put it back in to bake until the cheese is a little brown, 8 minutes or so.See THIS is my new pastry mat and it is perfect! It sticks to the counter - absolutely no sliding around. Whatever I am rolling out does not stick to it. The only down side is that it has a slight criss cross pattern to it, so when I am rolling out fondant I need to use the up side to get a completely smooth surface. I love this mat.
And THIS is where I was coming from. Pretty worthless. There is just no comparison.
This post has also been linked to:
Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Tuesday at the Table at All the Small Stuff
What's on The Menu Wednesday at Dining With Debbie
Hearth and Soul at A Moderate Life