St. Louis style like geppetos

Source: https://www.kingarthurbaking.com/recipes/st-louis-style-pizza-recipe

Ingredients

Crust

• 2 cups (227g) flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tablespoons (25g) olive oil
• 1/2 cup water

Topping

• 2/3 cup (152g) pizza sauce
• 1 cup (113g) grated or shredded sharp white cheddar cheese
• 1/2 cup (57g) grated or shredded smoked provolone cheese
• 1/2 cup (57g) grated or shredded Swiss cheese
• Pizza Seasoning or dried Italian herbs

Instructions

1. Preheat the oven to 425°F. Lightly grease two 12″ round pizza pans, or a couple of baking sheets.
2. To make the crust, combine the flour, oil, and 1/2 of water, mixing until cohesive. Add 1 tablespoon water if necessary to bring the dough together. Gather the dough into a ball, divide it in half, and shape each half into a flat disk, the rounder the better.
3. If you have time, let the dough rest, covered, for 10 to 15 minutes; it’ll be easier to roll out once it’s rested.
4. Grease a piece of parchment paper about 12″ square; or a piece of waxed paper, or plastic wrap. Place one of the dough pieces on the paper, and top with another piece of lightly greased parchment, waxed paper, or plastic wrap.
5. Roll the dough very thin, 1/8″ thick or less. Place the pizzas on the prepared pans.
6. Top each pizza with 1/3 cup (76g) of the sauce. Mix the cheeses together, and spread half over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.
7. Bake the pizzas for 9 to 14 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.
8. Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.

Note

Feel free to increase the water in the dough a bit — especially in winter, when it’s cold out and your flour will tend to be dry. Your goal is dough that’s firm (not sticky), but wet enough to hold together when you squeeze it.