I’m originally from the northern Midwest. I like my pizza with hand tossed crust. I have been known on a few occasions to have deep dish crust but I’m not from Chicago so I can live without it. My introduction to thin crust pizza was the summer after I moved to Saint Louis almost ten years ago.
Saint Louis is known for thin crust pizza. Well, that’s what St. Louisans believe anyway. They are in love with this soggy cracker like thin crust pizza covered in Provel cheese. This cheese is a horrible hybrid of Cheddar, Provolone and Swiss cheeses. It in no way resembles the wonderful cheeses it is made from and has the desirability of wet American cheese. I have been on a quest to find wonderful thin crust pizza every since. I have even tried to create it at home without success. Until now…
Pizza with Margherita Topping: Tomatoes, Mozzarella, Basil and Parmesan Cheese
Imagine my delight when this beauty came out of the oven. This is the best pizza I have ever made. The aroma is intoxicating. My first bite I closed my eyes while chewing and imagined it was the middle of summer. I am walking through a garden pulling ripe tomatoes off the vine and picking fresh basil from the stem. Mmmm.
The crust is thin and crisp. The canned San Marzano tomatoes I cooked down for the sauce have an intense tomato flavor. The imported buffalo-milk mozzarella is rich, creamy with a slight hint of salt. Fresh fragrant basil, a splash of olive oil and a little parmigiano- reggiano add to the joy. This pizza has a perfect ratio of ingredients. Delicious!