St. Louise Style Pizza

Want a thin pizza that doesn’t require yeast and long rising time?  St. Louise Style is the perfect choice.  I first saw this on an episode of Cook’s Country Kitchen.  It can be made in roughly 30 minutes, which means you can have homemade pizza on a weeknight.  This produces very thin crust, the one downside people might find is this means you can’t load it up with tons of toppings, the crust just can’t handle it.  When I lived in the house we are currently selling, one of our favorite pizza places wouldn’t allow you to put more than 3 toppings, and in truth I loved the simplicity.

For the Recipe:

2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons water
2 tablespoons olive oil

Combine flour, cornstarch, 2 teaspoons sugar, baking powder and salt in a large bowl. Combine water and olive oil in a measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive.  Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into a small circle and transfer to a sheet of parchment paper dusted lightly with flour. Using a rolling pin, roll and stretch dough into a 12-inch circle, rotating parchment as needed. Lift parchment off work surface and onto an inverted baking sheet.

Preheat oven to 475 degrees, if using a pizza stone (my preference) let it heat up before using.  Top with your favorite sauce and toppings, but remember it’s a very thin crust so don’t go all crazy.  Transfer the pizzas to the heated stone and let cook for 9-12 minutes until crust is golden and cheese is nice and melted.


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