Thin and crispy
Growing up in the Boston area in an Italian family, I had my fair share of pizza. I love the style of pizza featured there, as wonderfully articulated by Pizzeria Regina and Maggio's. The crust is doughy, but crisp and charred. The sauce has the taste of an uncooked sauce.
When my family moved to Little Rock, Ark., in the 1970s, my sister worked at a Pizza Inn. It was there I discovered a thin, cracker-like crust, similar to what you can get at Pizza Hut.
While I enjoy the crust, it is not very filling, so I rarely order it. I recently saw an episode of Cook's Country that showed how to make St. Louis-style pizza, which boasts the cracker-like crust.
This was my second attempt. The dough was a little too heavy for my looking, but it is a start. The dough is flour, cornstarch, sugar, baking powder, salt, water and olive oil.
I made a cheese pizza and one with pepperoni and bacon-covered ham. I par-baked the crusts for about four minures and cooked the pizzas for about nine minutes.
Here is a link for the recipe: St. Louis-style pizza. I did not make my pizzas in the St. Louis style, I was just after the thin and crispy crust.
