IMO’S PIZZA RECIPE (ST. LOUIS STYLE PIZZA) RECIPE – FOOD.COM
Total time: 40 minutes
Prep time: 30 minutes
Cook time: 10 minutes
Yield: 2 12, 12 serving(s)
|2 cups all-purpose flour|
|2 tablespoons all-purpose flour|
|1/2 teaspoon salt|
|1 teaspoon baking powder|
|2 teaspoons olive oil|
|2 teaspoons dark corn syrup|
|1/2 cup tbsps water|
|2 tablespoons water|
|16 ounces whole tomatoes (diced into fine pieces)|
|6 ounces tomato paste|
|1 1/2 tablespoons sugar|
|1 teaspoon crushed basil|
|1/2 teaspoon salt|
|1/4 teaspoon thyme|
|1 cup white cheddar cheese, shredded|
|1/2 cup swiss cheese, shredded|
|1/2 cup provolone cheese, shredded|
|1 teaspoon liquid hickory liquid smoke|
|2 teaspoons oregano|
|2 teaspoons basil|
|1 teaspoon thyme|
- Crust: Mix until thoroughly combined – Dough will be very stiff. makes enough for two (2) 12" pizza pies. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin.
- In order to move the crusts around a pizza peel sprinkled with cornmeal works well.
- After the crust, it’s the sauce that begins the first real steps towards forming the total Imo’s pizza experience. Imos uses a tomato sauce mixture that has a sweet taste, but it’s not so overly sweet to hide the rich tomato flavor or spices.
- Sauce:Combine together and it’s ready to use – do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza.
- On top of the sweet sauce Imo’s uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can’t find Provel in your local market, it can be easily created.
- Cheese:Toss until cheeses and smoke flavoring are completely incorporated. Typically it’s enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you’ll want to make more.
- Authentic Imo’s pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.
- In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon, etc.) can usually be put on raw, but at home you’ll want to fully precook the meat before assembling the pizza.
- Now you have the correct style crust, sweet sauce, smoky cheese, generous toppings, it’s now ready to be lightly sprinkled with some Italian seasonings.
- Seasonings: Combine all the ingredients in a small mixing bowl and blend well.
- While in the restaurant the pizza is baked in a pizza pan, at home you’ll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don’t have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.
- And, as a final touch to truly replicate Imo’s Pizza at home, is to cut the pizza into tile-like squares instead of the traditional triangle slices.
Calories 209.2, FatContent 7.5, SaturatedFatContent 4.2, CholesterolContent 19.5, SodiumContent 473.6, CarbohydrateContent 27.7, FiberContent 1.7, SugarContent 6.1, ProteinContent 8.6