I use enough self-rising flour in the course of a year to ensure that it doesn't go past its expiration date. I have a bag, but, I'm not the average home cook. Why? It's my thought that the average home cook does not keep this on-hand in their pantry. Note: I am not using self-rising flour today. Also, many restaurants make their pizza in a rectangular shape - I'm going to make one of each today. Louis, instead of cutting it into wedges, they cut it into 3"-4" squares. (On a saucy side note, their slightly sweet tomato sauce is traditionally seasoned with oregano, and, the pizza is sprinkled with oregano prior to baking.) Because the crust is so crispy, when it comes time to eat it, it can't be folded, so, in St. There's a lot to be said for this, because in about 15 minutes, or the time it takes to preheat the average oven, you can have two pizzas ready to bake, and, in less than 30 minutes, dinner is served. It's made with self-rising flour (which has baking powder and salt added to it) or by adding baking powder and salt to all-purpose flour. The crust contains no yeast, which means it should not be confused with recipes for New York-style thin-crust pizza.
#The square beyond compare cracker#
Louis pizza and traditional pizza is its super-thin, cracker crust. Louis-style pizza crust: The most definitive difference between St. After a short discussion with Joe, he said, "I've never met a pizza I didn't like - give it a try." Within seconds, Joe ordered the Provel cheese on-line from: It's a St.
I immediately printed out the recipe, but, as I commented to Missy, "I want to try this, but, it might lead to marital discord if I serve it to my traditional pizza-lovin' husband". Louis-style pizza, known for its thin, crispy cracker crust topped with the legendary Provel cheese and cut into squares (not wedges). I've always been intrigued by the concept of St. Besides being a busy mom, she professsionally writes several blogs, and, for a direct link to her personal blog, click onto "Hooks for Cooks" on "My Favorite Blogs" list. Last week, one of my friends, Seattle-based food and travel writer, Melissa Trainer, posted a link to the King Arthur Flour Company's recipe for St.
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