A soft answer turns away wrath, but a harsh word stirs up anger.
Proverbs 15: 1
Well we did it. We had our four year old’s birthday party; almost unscathed. Mr. Mead and I are definitely not naturals at this, ya know the whole awesome birthday party thing. But our kid is still young and naivete enough to have any idea how grand some of his counterparts birthday celebrations are, thank goodness!
He did have a wonderful time. I’m honestly not sure who had more fun; the four year old or his father. I believe Mr. Mead was just as excited for him to open his presents as he was. And in that, I don’t mean him excited to watch the excitement glistening in his eyes, just excited to play with his toys as well; that he is finally old enough to have “fun” toys. Lol. Oh, boy.
Let’s move on to food. We are going to wrap up our food journey of St. Louis with St. Louis style pizza. Yum! This is an interesting style of pizza that is quite different from other styles of pizza. In some ways that is good, others may not be so crazy about this… I’m looking at you pizza purist. St. Louis style pizza is different in two ways. There is no yeast in the crust, it does not rise. It is thin and cracker-ish. Also mozzarella cheese is not used, in its place is Provel, a blend of Provolone, Swiss, and White Cheddar. This cheese is not aged, so it is gooey and creamy more so than chewy and stringy.
This pizza originated from a Pizzeria called Imo’s. They opened their first Imo’s in 1964. Where they made this thin crust style pizza, and delivered it to peoples homes; one of the first pizza delivery in St. Louis. By 1985 they had over 30 pizza shops in Missouri, most residing near St. Louis. Imo’s is still a city favorite in St. Louis today.
A food connoisseur (my mom) tried the pizza, and said it was very good if you didn’t think of it as pizza. I as well really liked it, I kept taking bites trying to wrap my brain around it. It looks like pizza, but it does not have some of the traits that I associate with pizza. But this can be a super quick recipe, specifically the super easy crust. This would be great for a quick weeknight meal. Give it a try, tell me what you think.
Bacon, Meatball, Spinach, Mushroom, and Caramelized Onion St. Louis Style Pizza
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons olive oil
- 2 teaspoons light corn syrup
- 1/2 cup + 2 tablespoons water
- 1/2 cup favorite pizza sauce
- 2 cup Provel Cheese (or 1 cup white cheddar, 1/2 cup Swiss, and 1/2 cup Provolone).
- favorite toppings (pepperoni, meatballs, bacon, sausage, spinach, mushrooms, caramelized onions, green peppers, etc.)
- Italian seasoning
- Red Pepper Flakes
- Parmesan Cheese
Note: In the KC area Provel cheese is carried at Hyvee grocery store. If you can not find it, just make your own blend.
Preheat oven to 450 degrees Fahrenheit.
To make the crust:In a large mixing bowl together dry ingredients, set aside.
In a small mixing bowl stir together the water, oil, and corn syrup.
Add wet mixture to dry mixture, stir together.
Dough should not be overly wet (sticking to hands), add additional flour.
The dough is ready for use. Separate it into two balls of dough. This will make two pizzas.
Roll the dough out very thin and place on pizza stone, cast iron skillet (my favorite), or cookie sheet.
Add 1/4 cup of pizza sauce to each pizza. Place cheese and toppings on pizzas as well.
Place in oven on middle rack. Check pizza after 10-12 minutes. Bottom of crust should be golden brown.
Add seasonings to taste.