I found the St. Louis pizza to be different from any other pizza I have had before. The crust has a texture between a cracker and shortbread, and the cheese mixture recalls the milky-velvety mozzarella cheese found in Italy. The pizza is cut into squares, which makes it easy to eat. Here is a recipe I developed after several visits to Imo’s in St. Louis, and I think it is quite close to the St. Louis original

　　

Ingredients

makes 2 pizzas

　　

for the dough

2 cups plus 2 tablespoons all-purpose flour, plus more for working the dough

　　1 teaspoon baking powder

　　1/2 teaspoon kosher salt

　　2 tablespoons extra-virgin olive oil

　　

for the topping

28-ounce can whole Italian plum tomatoes, preferably San Marzano

　　3 garlic cloves, crushed and peeled

　　1 tablespoon extra-virgin olive oil

　　1/4 teaspoon kosher salt

　　6 tablespoons shredded fresh basil

　　5 ounces sharp white cheddar, cut in chunks

　　5 ounces Swiss cheese, cut in chunks

　　5 ounces smoked provolone, cut in chunks

　　

Step 1

In the bowl of an electric mixer fitted with the dough hook, combine the flour, baking powder, and salt. Mix 1/2 cup plus 2 tablespoons water and the olive oil in a cup, and, with the mixer on medium speed, pour the wet ingredients into the dry. Knead the dough in the mixer until soft and smooth, about 2 minutes. Remove the dough, and knead on a well-floured counter a few times, then wrap in plastic and let rest at room temperature while you make the topping.

　　

Step 2

Preheat oven to 450 degrees F with a pizza stone on the bottom rack (see page 83). Drain and crush the canned tomatoes, squeezing out as much juice as possible (save the juices for a future sauce or soup). Coarsely chop the tomatoes, and put in a medium bowl; add the crushed garlic, olive oil, and salt. Let steep 10 to 15 minutes. After the garlic has steeped, discard it and stir in the basil.

　　

Step 3

Combine the three cheeses in a food processor, pulsing until cheese is mixed to a crumbly paste.

　　

Step 4

Divide the dough in half. On a floured work surface, roll the dough into an 11-to-12-inch round. Put the dough on a floured pizza peel, or on the back of a baking sheet lined with parchment paper. Spread with half of the sauce, all the way to the edges of the dough. Top with half of the cheese. Slide the pizza off the pizza peel or baking sheet with parchment onto the pizza stone. Bake until very crispy, about 13 to 15 minutes. Repeat with remaining sauce and dough.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.