The trick is to smoke the meat and not make the meat smoke
ST. LOUIS PIZZA
Date:March 27, 2014 Favorite:Pizza & More Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This cook marked the first use of my Double-Tier Swing Rack (by Ceramic Grill Works). It was a weekday trial run for a larger batch of pizzas I was to do on the weekend. I used 2 BGE pizza stones.
The St. Louis pizza crust was a quick rise (no yeast) dough using: All-purpose flour, water, olive oil, salt, sugar, corn starch & baking powder.
The sauce, was simple but very flavorful, used: Tomato paste, tomato sauce, sugar, oregano & flat leaf parsley. The s/s bowl consisted of a blend of American cheese & Monterey jack cheese.
The sauce is ready to mix.
The sauce is mixed.
The dry ingredients have been mixed together.
The water and olive oil are mixed together and then they get added to the bowl with the dry ingredients.
The mixed dough is turned out onto a floured silicon dough matte on the counter & the dough gets divided into two pieces which yield 12” pizza crusts.
The dough rounds were rolled out on parchment paper into approximately 12” diameter crusts.
I used a dough cutter to achieve the round shape.
The parchment paper and pizza crusts are placed on two inverted 1/2 sheet pans for topping and transporting out to the grill.
The pizzas get sauced first…
…then receive the 2 cheese and liquid smoke blend intended to simulate the St. Louis cheese called Provel cheese.
I added pepperoni to one pizza and kept the other as a cheese pizza.
The pizzas are out on the Egg which has been pre-heated and stabilized at 550 degrees.
Here is the cheese pizza midway through the 12 minute cooking time. At this point I swapped the pizzas levels and rotated them 180 degrees to even out the cooking.
Here is the pepperoni pizza midway through after being moved up onto the upper rack.
The two pizzas are done.
I served the two pizzas one half at a time. Though simple they were surprisingly tasty. The sauce had lots of flavor despite only a handful of ingredient. The simulated Provel cheese had a unique flavor.
These pizzas crusts were cooked perfectly and had a nice crispy consistency.
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This pizza recipe from Hometown Favorites looked interesting on many levels. The first is it used a smoke flavored cheese called Provel cheese which is available only around St. Louis. Next was the pizza dough which didn't use yeast and was said to be very thin and crispy. Lastly the sauce, though simple, looked very tasty. This also marked the first use of the Double-Tier Swing Rack, an Eggcessory which gives you the normal 18" diameter grate, plus a post holding a 15" grate which swings out of the way to allow you easy access to the food on the lower level grate. I had also picked up a second BGE pizza stone because I figured the swing rack would be perfect for making 2 pizzas at a time. Both the pizza and the first use of the Swing Rack were a success. The crust was nice and crispy, the sauce very tangy & the cheese blend you used to simulate the Provel cheese was unique in my own experience. This is a great pizza to make if you are looking for something totally different from your norm - unless you are from St. Louis that is.
America's Test Kitchen - Hometown Favorites: St. Louis Pizza - Page 49