St. Louis-Style Pizza (Imo's Restaurant Copycat Recipe)
Ingredients
SAUCE
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
2 tablespoons chopped fresh basil
0.5 tablespoon sugar
2 teaspoons dried oregano
CHEESE
2 cups shredded white American cheese
1⁄2 cup shredded Monterey Jack cheese
3 drops liquid smoke
DOUGH
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1⁄2 cup plus 2 tablespoons water
2 tablespoons olive oil
Directions
Preheat oven with pizza stone to 475°.
MAKE SAUCE
Whisk together tomato sauce, tomato paste, basil, sugar, and oregano in small bowl; set aside. Toss cheeses with liquid smoke in medium bowl; set aside.
MIX DOUGH
Combine flour, cornstarch, sugar, baking powder, and salt in large bowl. Combine water and olive oil in liquid 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.
ROLL DOUGH
Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack, and heat oven to 475 degrees. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12-inch circle, rotating parchment as needed. Lift parchment and pizza off work surface onto inverted baking sheet.
ASSEMBLE PIZZA
Top each piece of dough with half of sauce and half of cheese. Carefully pull parchment paper and pizza off baking sheet onto hot baking stone. Bake until underside is golden brown and cheese is completely melted, 9 to 12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool few minutes. Assemble and bake second pizza. Cut into 2-inch squares. Serve.
MAKE AHEAD
The dough can be made in advance. At the end of step 2, tightly wrap the ball of dough in plastic and refrigerate for up to 2 days.