St. Louis (Imo's) Cracker Crust
St. Louis style — a thin, yeastless cracker crust leavened only with a little baking powder and stiffened with cornstarch. Rolls out paper-thin and bakes crisp. Volumes are the original's.
St. Louis style — a thin, yeastless cracker crust leavened only with a little baking powder and stiffened with cornstarch. Rolls out paper-thin and bakes crisp. Volumes are the original's.
Ingredients
Method
Whisk together the flour, cornstarch, sugar, baking powder and salt.
Stir in the water and oil to a stiff dough, then knead briefly until smooth.
No rise — roll the dough out as thin as you can, to about a 12-inch round.
Top with a thin layer of sauce, cheese (Provel is traditional) and toppings.
Bake on a stone at 475–500°F until crisp, about 10 minutes, and cut into squares (party-cut).
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