Democracy Dies in DarknesscourseMainNo ratings yetStart CookingComment on this storyAdd to your saved recipes

This pizza is all about the cheese, Provel, which is made only in St. Louis and can now be found for purchase online. A processed cheese that combines cheddar, Swiss and provolone, it has a texture akin to that of American cheese and a flavor not unlike that of smoked Gouda — and, for pizza lovers outside St. Louis, it may be an acquired taste. Because Provel gets very gooey in the oven, parbaking the crust before adding the sauce and cheese helps the crackerlike crust crisp up nicely.

Adapted from a recipe in Cook’s Country magazine.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 16 (makes two 12-inch pies)

For the toppings

For the crust

Directions

  • Step 1

    For the toppings: Whisk together the tomato sauce, tomato paste, basil, sugar and oregano in medium bowl.

  • Step 2

    For the crust: Place a pizza stone on the bottom rack of the oven; preheat to 475 degrees.

  • Step 3

    Combine the flour, cornstarch, sugar, baking powder and salt in a mixing bowl.

  • Step 4

    Mix the water and oil in a liquid measuring cup, then stir it into the flour mixture until a dough starts to come together.

  • Step 5

    Lightly flour a work surface. Turn the dough out there, kneading it into a ball. Divide it in half; working with one portion at a time, shape each one into a small round, then use a rolling pin to stretch each one into a 12-inch round, dusting the bottom of the dough with flour as needed so it doesn’t stick to the work surface. Place each dough round on a square of parchment paper. Transfer to the pizza stone (one at a time, on the paper); bake for 5 minutes, until the dough begins to puff up in spots, then remove it from the oven. Increase the oven temperature to 500 degrees.

  • Step 6

    Spread half of the sauce on each pizza crust, spreading it all the way to the edges, then divide the cheese between the pizzas, scattering it evenly over the sauce but leaving a 2-inch margin all around the edges.

  • Step 7

    Place one pie (with its paper) on the pizza stone in the oven. Bake for 5 to 8 minutes, until the cheese is bubbling and golden brown. Transfer the pizza to a wire cooling rack to rest while you assemble and bake the remaining pizza.

  • Step 8

    Cut each pizza into 2-inch squares; serve warm.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving

    • Calories

      160

    • Fat

      8 g

    • Saturated Fat

      4 g

    • Carbohydrates

      15 g

    • Sodium

      490 mg

    • Cholesterol

      20 mg

    • Protein

      6 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe in Cook’s Country magazine.

    Tested by Kristen Hartke.

    Published February 22, 2016

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxno6l6rbvUoqpmq6SuuaZ5z6Kxs5lf