I'm from St. Louis and was craving a thin and crispy pie so bad. I hadn't made one since I started making pizzas.
I used the King Arthur recipe plus 2 tsp of brown sugar. This is the definition of emergency dough. I can cook the sauce and have the dough made before the oven is heated up. For the sauce I used wild harvest organic tomatoes with basil, oregano, and thyme. I usually use plain tomatoes for other style pizzas but for St. Louis I wanted something cooked and pretty heavily seasoned. I added a clove of garlic and a sprig of basil to a cold skillet with my best olive oil and heated it slowly to infuse the oil. Added some dried oregano, fennel, and red pepper flakes later to infuse, but for less time, maybe 30 seconds to a minute. Added whole can of tomatoes, juice and all and let reduce til flavor was pretty robust (season with S&P), and sugar til sauce was on the sweeter side and buzzed through the mini prep.
I divided the dough into 2 pies and rolled them out as thin as I could on parchment and docked them with a big fork. Par baked for a few minutes on stone at 550 til I got a little coloring and dough was solid. Removed from the parchment, topped, and back in directly on the stone til the pie nice and crispy.