June 19, 2014
St. Louis-Style Margarita Pie ♥ From bowl to table in 30 minutes, no bull
You know when you are having 'one of THOSE days' and the last thing you needed to forget was to defrost something for dinner.
This is the perfect dinner for those days. No need to call for delivery or to pay money for restaurant food.
Crust needs no yeast so no rise time, it is made in a bowl, so no dirtying the processor, uses that one last tomato sitting on the shelf begging for attention and the mozzarella can be grated from a half frozen state.
Yes, you can add meat but in this house, the margarita is boss.
Have you ever eaten a St. Louis pizza? Well then, you are in for a surprise. The crust is crunchy, but not crackly crunchy but it has flavor and bakes well in an oven with no stone.
Set the oven racks to top and bottom. Broil on the top rack until the cheese browns on the edges then move to the bottom for about 10 minutes to cook the dough. Remove and serve.
I have posted a St. Louis pizza before but it always needs a sales pitch from time to time.
The beauty of this crust is that it can be pressed on a sheet pan or a pizza pan or you can make them into individual personal pan sizes and let the kids decorate them with anything they wish.
I like that this is a good way to use up all those small containers of foods that by the end of the week, instead of throwing them all away, you are using them for another meal. Now, give yourself a hug.
St. Louis Pizza Crust
makes 1 (24") or 2 (14") pizza crusts
* 2 cups AP flour
* 2 tablespoons cornstarch
* 2 teaspoons sugar
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup + 2 tablespoons water
* 2 tablespoons olive oil
1. Mix the dry ingredients and add the olive oil and the 1/2 cup water. Take a small piece of dough and press it between two fingers. If it comes together without crumbling, no need to add the remaining 2 tablespoons of water. If it is crumbly, add 1 tablespoon, mix and feel it again. Repeat until the dough sticks together when pressed but does not stick to your fingers.
2. Place the dough on a board or place and invert a bowl over it. Let it rest for a few minutes, while the oven pre-heats. Can also be refrigerated up to 3 days.
* large tomato, sliced and salted
* 1/2 a pound packaged of Biazzo mozzarella, grated
* 1/4 cup Locatella cheese, grated
* 6 basil leaves, chiffonade
* Olive oil and sea salt
Coat the crust with the olive oil, sprinkle the mozzarella evenly over the oil and then place the slices of tomato around the pie. Broil for 4 minutes on high or until the cheese starts to bubble and brown. Move the pizza to the lowest rack, adjust the temp to 425° and bake for 10 minutes, or until the crust is cooked and crisp.