ST. LOUIS STYLE PIZZA (& what's up with PROVEL?!)

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: mozzarella

Part-skim mozzarella is lower in fat, while regular mozzarella is often more affordable.

pizza dough

🥗Healthier: whole wheat pizza dough

💰Cheaper: store-bought pizza dough

Whole wheat dough is more nutritious, while store-bought options save time.

Measure 225 grams of all-purpose flour, 3 grams of salt, 5 grams of baking powder, and 35 grams of olive oil into a food processor.

Stream in 120 grams of warm water and blend on high for 15 to 20 seconds until the dough forms a ball.

Knead the dough on a work surface for about 2 minutes to develop gluten.

Divide the dough into two equal pieces of roughly 185 grams each and shape them into balls.

Wrap the dough balls in plastic wrap and set aside.

For the sauce, combine 1 whole 28 ounce can of tomato puree, 60 grams of tomato paste, 12 grams of sugar, 10 grams of salt, 1 gram of garlic powder, 1 gram of onion powder, 1 gram of oregano, 1 gram of basil, and 1 gram of chili flakes in a bowl.

Blend the sauce with an immersion blender until smooth.

Grate 75 grams each of Swiss cheese, mild white cheddar, provolone cheese, and full-fat mozzarella.

Cook 1 pound of ground pork with 7 grams of salt, 5 grams of sugar, 5 grams of paprika, 1 gram of dried sage, 2 grams of black pepper, 5 grams of red wine vinegar, 2 grams of chili flake, 2 grams of crushed fennel seed, and 1 clove of garlic until fully cooked.

Bake 1 pound of thick cut bacon on a wire rack in a 350 degree oven until rendered and slightly colored.

Slice the cooked bacon into chunks and set aside.

Prepare a pint each of thinly sliced onions and green bell peppers for toppings.

Preheat the oven to 500 degrees Fahrenheit.

Flour a cutting board and flip one dough ball onto it, pressing it into an 8 inch circle.

Roll out the dough to about 10 inches across, ensuring it is well floured to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens