St. Louis-Style Pizza

Although this picture may make it less likely that you will ever try it, here is how ours turned out. It was delicious, easy, and fast!

St. Louis-Style Pizza from Cook's Country magazine

Sauce:1 (8 0z) can tomato sauce
3 T tomato paste
2 T chopped fresh basil
1 T sugar
2 tsp dried oregano
Whisk ingredients together in a small bowl, set aside.
Cheese:
2 c shredded white American cheese (I couldn't find this, is that weird? I just used white cheddar)
1/2 c shredded Monterey Jack cheese
3 drops liquid smoke (didn't have any so left it out)Combine in a bowl, set aside.

Dough:
2 c flour
2 T cornstarch
2 tsp sugar
1 tsp baking powder
1 tsp salt
1/2 c plus 2 T water
2 T olive oil

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. 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.Top each pizza with half of sauce and half of cheese. Add any other pizza ingredients you would like (I added ham and pineapple).
Place on baking stone (with parchment paper). Bake until underside is golden brown and cheese is completely melted, 9-12 minutes (mine finished faster). Remove pizza from oven. Transfer to cooling rack and let cool a few minutes.
(Posted by Natalie)