Copycat Imo's St.Louis Style Pizza with No Yeast, No rest Crust

• Vegetarian

• Produce

  • 1 tsp Basil + more
  • 1 tsp Garlic powder
  • 1/2 tsp Oregano + more
  • 10 oz Tomato

• Canned Goods

  • 1 6 ounce can Tomato paste

• Condiments

  • 2 tsp Corn syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 2 1/8 cups Flour
  • 1 1/2 tsp Salt
  • 1 tbsp Sugar
  • 1 Topping of your choosing

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 3 1/2 cups Provel cheese

• Liquids

  • 5/8 cup Water

Found on cookingforkeeps.com

Description

Ingredients

• 2 cups + 2 tablespoons flour
• 1 1/2 teaspoons salt, divided
• 1 teaspoon baking powder
• 2 teaspoons olive oil
• 2 teaspoons corn syrup
• 1/2 cup + 2 tablespoons water
• 10 ounces crushed tomato
• 1 6 ounce can tomato paste
• 1 tablespoon sugar
• 1 teaspoon crushed basil + more for sprinkling
• 1/2 teaspoon crushed oregano + more for sprinkling
• 1 teaspoon garlic powder
• 3 1/2 cups provel cheese, shredded (about 3/4 pound)
• Topping of your choosing

Directions

• Place a pizza stone in the oven and preheat to 550 degrees.
• In a medium bowl, whisk together, tomato puree, tomato paste, sugar, 1 teaspoon salt, basil, garlic powder and oregano. Set aside.
• In another bowl, whisk flour, remaining salt and baking powder.
• In a liquid measuring cup, whisk water, oil and corn syrup. Mix into flour mixture until combined. Gently knead to bring together.
• Split the dough in two equal pieces and roll each piece out to make a 12 inch pie.
• Transfer to a pizza wheel covered in cornmeal. Spread half the sauce on each pizza and cover with desired toppings. Sprinkle with a little basil, oregano and kosher salt to taste.
• Bake on pizza stone for 8-10 minutes until crust is crisp and cheese is melted, bubbly and golden brown.
• Cool for a few minutes before slicing.

Nutrition