- used freshly-milled hard white wheat, with baking powder/salt modification suggestion
- rolled out to fit a 13- by 18-inch sheet pan
- used 1 cup sauce instead of 2/3 cup sauce
- topped with Mozzarella, Provolone, and Swiss
This was similar to the school cafeteria pizza with pourable crust, but simpler to make. Both are thin, mild pizzas that are quite different from Italian-style pizzas despite the dough/sauce/cheese formula. The crust on this pizza reminded me a lot of a dumpling from the top of a casserole in flavor.
I like that this makes a large sheet pizza with plenty of leftovers. I’d make this one again over the school cafeteria pizza. And if I ever find myself in St. Louis, I’m definitely ordering their local specialty for comparison.