The February/March 2010 edition of Cook's Country magazine had an article on St. Louis-Style Pizza and included a recipe for a thin, yeastless cracker crust pizza based roughly on the famous Imo's pizza there that I once tried many, many years ago. I thought I would give it a whirl and try the recipe out.
The author's recipe interpreting Imo's thin crust was simply a volume recipe which for a 12" pizza was:
1 cup AP flour
1 T cornstarch
1 t sugar
1/2 t baking powder
1/2 t salt
1/4 cup plus 1 T water
1 T olive oil
Calculating the weight of each, I set about using the Expanded Pizza Dough Calculating Tool and approximated the above recipe as follows:
Flour (100%): 160.13 g | 5.65 oz | 0.35 lbs
Water (46%): 73.66 g | 2.6 oz | 0.16 lbs
Salt (1.75%): 2.8 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
Olive Oil (8%): 12.81 g | 0.45 oz | 0.03 lbs | 2.85 tsp | 0.95 tbsp
Sugar (2.5%): 4 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Corn Starch* (5%): 8.01 g | 0.28 oz | 0.02 lbs | 3.31 tsp | 1.1 tbsp
Baking Powder (1.25%): 2 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Total (164.5%): 263.41 g | 9.29 oz | 0.58 lbs | TF = 0.07
* Used the corn flour ingredient space in the tool itself as none existed there for corn starch. I also in
in the tool put a 13" pizza size in lieu of any bowl residue (but ended up making a 14" ultra thin crust)
I guessed at the Thickness Factor of 0.07 and as it turned out I rolled out the dough probably much, much thinner and filled up my 14" cutter pan completely, which I hadn't intended to do. The stiff dough ball rolled out very easily to a nearly paper thin dough skin that really surprised the heck out of me. And I didn't even have to warm it up. I docked the dough but let it rest too long as the docking didn't seem to have much effect when I par-baked the dough for 4 to 5 minutes at 475 degrees F. But that was all right as I like the bubble effect on the par-baked dough skin anyway.
On the par-baked crust, I put some undrained 6 in 1 sauce, Italian deli sausage (uncooked), sprinkled some deli shredded cheese along with some shredded Swiss and Gruyere cheese (Sargento Artisan Blend), along with some parmesan, basil and oregano. Oh, and I put a little brown sugar, salt, and garlic in the 6 in 1. I didn't attempt to make the special Provel cheese that this type of St. Louis cracker crust pizza is famous for, however. The Cook's Country article was way off, I thought, on their suggestion to use white American and Monterey Jack for use as the Provel cheese, but who knows.