Imo’s St. Louis Style Pizza with No Yeast, No Rest Crust

2 c & 2 T flour
1 1/2 t salt, divided
1 t baking powder
2 t olive oil
2 t corn syrup
1/2 c & 2 T water
10 oz crushed tomato
1 6 oz can tomato paste
1 T sugar
1 t crushed basil & more for sprinkling
1/2 t crushed oregano & more for sprinkling
1 t garlic powder
3 1/2 c provelone cheese, shredded
toppings of your choosing

Place a pizza stone in the oven and preheat to 550 F. In a medium bowl, whisk together, tomato puree, tomato paste, sugar, 1 t salt, basil, garlic powder and oregano. Set aside. In another bowl, whisk flour, remaining salt and baking powder. In a liquid measuring cup, whisk water, oil and corn syrup. Mix into flour mix until combined. Gently knead to bring together. Split the dough in 2 equal pieces and roll each piece out to make a 12″ pie. Transfer to a pizza wheel covered in cornmeal. Spread half the sauce on each pizza and cover with desired toppings. Sprinkle with a little basil, oregano and kosher salt to taste. Bake on pizza stone for 8 – 10 min until crust is crisp and cheese is melted, bubbly and golden brown. Cool for a few min before slicing. Yield: 2 12″ pizzas.

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