The most divisive pizza in America. The dough has no yeast at all, so it bakes into a cracker rather than a bread. Topped with Provel, a processed blend of provolone, swiss and cheddar that melts into something closer to fondue, and cut into squares.
Method
- Stir the dry ingredients, add the water and oil, and mix just until it comes together. Do not develop it.
- Rest 30 minutes covered so it rolls without snapping back.
- Roll as thin as you can manage, right to the point of transparency.
- Dock it all over.
- Sauce with a sweet, oregano-heavy tomato, then Provel to the edge.
- Bake until the cheese has broken and gone glossy and the base is dry.
- Cut into squares.
Fermentation
| Stage | Time | Temperature | Notes |
|---|---|---|---|
| Bench rest | 30 min | 22°C / 72°F | Only to relax the gluten for rolling. |
Times are a guide. How to read the dough instead of the clock →
The bake
Oven260°C500°F
Time8-11 minutes
Surface. Screen or stone
Because there is no yeast, this is the fastest dough here: mix to table in an hour.
On top
- Sauce
- Sweet, thick, oregano and a little sugar.
- Cheese
- Provel. Substituting mozzarella makes a fine cracker pizza and a poor St. Louis one.
- Toppings
- Sausage, bacon, onion.
You got it right when It snaps like a saltine and the cheese pulls in sheets rather than strings.