Ingredients:

  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) sugar
  • 1/2 teaspoon (3g) salt
  • 1/2 teaspoon (2g) baking powder
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (120ml) cold water
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 (14.5 ounce/411g) can crushed tomatoes
  • 1 teaspoon (5g) dried oregano
  • 1/2 teaspoon (2g) dried basil
  • 1/4 teaspoon (1g) sugar
  • Salt and freshly ground black pepper to taste
  • 8 ounces (227g) Provel cheese, shredded (or a blend of provolone, Swiss, and cheddar if you're struggling to find Provel)
  • Optional toppings: Cooked Italian sausage, pepperoni, mushrooms, green peppers, etc.

Instructions:

  1. In a large bowl, whisk together flour, sugar, salt, and baking powder. Add olive oil and water. Mix until a dough forms. Knead lightly for 1-2 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour.
  2. Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant (about 30 seconds). Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  3. Preheat oven to 450°F (232°C) with a baking sheet or pizza stone inside.
  4. On a lightly floured surface, roll out the dough as thinly as possible into a 12-inch circle or square. Aim for cracker-thin! Use a rolling pin to prevent the dough from shrinking, or roll out between two sheets of parchment paper.
  5. Transfer the dough to a piece of parchment paper and then to the preheated baking sheet or stone. Spread a thin layer of sauce evenly over the dough, leaving a small border. Sprinkle with Provel cheese and any desired toppings.
  6. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  7. Let cool for a few minutes before slicing into squares (the St. Louis way!) and serving.