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Author Topic: IMO's St. Louis Crust?  (Read 285 times)

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Offline PizzaEater

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IMO's St. Louis Crust?
« on: April 23, 2019, 07:41:27 PM »
I see a lot of cracker style crust recipes here. Some with low hydration others in the 60% range. For the IMO's St. Louis style what am I looking for in hydration and if anyone would like to post a recipe, Thanks.

Offline dmckean44

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Re: IMO's St. Louis Crust?
« Reply #1 on: April 23, 2019, 07:53:07 PM »
St Louis style uses premade, docked crusts made on a dough press. Like this:

https://www.webstaurantstore.com/philly-crust-company-16-preformed-docked-pizza-crust-case/876559125.html

Top with a paste based sauce and Provel "cheese".

https://www.amazon.com/dp/B00BBGGRV8/?tag=pmak-20


Offline PizzaEater

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Re: IMO's St. Louis Crust?
« Reply #2 on: April 23, 2019, 08:04:41 PM »
St Louis style uses premade, docked crusts made on a dough press. Like this:

https://www.webstaurantstore.com/philly-crust-company-16-preformed-docked-pizza-crust-case/876559125.html

Top with a paste based sauce and Provel "cheese".

https://www.amazon.com/dp/B00BBGGRV8/?tag=pmak-20

OK, regardless there is a Bakers % for the crust, which is what I'm looking for.

Offline dmckean44

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Re: IMO's St. Louis Crust?
« Reply #3 on: April 23, 2019, 08:51:41 PM »
Are you planing to pre-bake the crust or just bake it all at once like a Chicago thin? I would use a slightly higher hydration like 51% if you're prebaking and more like 48% if you plan to just top raw dough.

Offline nick57

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Re: IMO's St. Louis Crust?
« Reply #4 on: April 23, 2019, 09:38:52 PM »
 This is the recipe I have used. I liked the results.
ingredients
   1.    Volume  Ounces  Grams
crust
      227g King Arthur Unbleached Self-Rising Flour
      25g olive oil
      85g water
      *No self-rising flour? Substitute 2 cups King Arthur Unbleached All-Purpose Flour; add 1 teaspoon baking powder and 1/2 teaspoon salt, and increase the water to 1/2 cup.
topping
      152g pizza sauce
      113g grated or shredded sharp white cheddar cheese
      57g grated or shredded smoked provolone cheese
      57g grated or shredded Swiss cheese
      Pizza Seasoning or dried Italian herbs
      *To add smoky flavor without using smoked provolone, add 1 teaspoon Liquid Smoke flavoring.
tips from our bakers
      Feel free to increase the water in the dough a bit especially in winter, when it's cold out and your flour will tend to be dry. Your goal is dough that's firm (not sticky), but wet enough to hold together when you squeeze it.
      There are many "authentic" St. Louis Pizza recipes online, but all seem to stem from one particular St. Louis chain: Imo's, a "mom and pop" business with over 90 stores in and around St. Louis. Our thanks to Imo's for the recipe that inspired this one.
directions
see this recipe's blog
1) Preheat the oven to 425F. Lightly grease two 12" round pizza pans, or a couple of baking sheets.
2) To make the crust: Combine the flour, oil, and water, mixing until cohesive. Gather the dough into a ball, divide it in half, and shape each half into a flat disk, the rounder the better.
3) If you have time, let the dough rest, covered, for 10 to 15 minutes; it'll be easier to roll out once it's rested.
4) Grease a piece of parchment paper about 12" square; or a piece of waxed paper, or plastic wrap. Place one of the dough pieces on the paper, and top with another piece of lightly greased parchment, waxed paper, or plastic wrap.
5) Roll the dough very thin, 1/8" thick or less. Place the pizzas on the prepared pans.
6) Top each pizza with 1/3 cup of the sauce. Mix the cheeses together, and spread half over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.
7) Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.
8) Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.
9) Yield: two pizzas, about 4 servings total.

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