AMERICAN CUISINE

Hello ladies and gents this is the viking telling you that today we are going to talk about

MISSOURI

In Missouri, much of the cuisine is influenced by that of the Ozarks. Barbecue, both pork and beef, is popular in both St. Louis and Kansas City, as well as in much of the southern half of the state. In the Bootheel, sweet tea is commonly available at restaurants. Missouri also leans heavily on beer and bratwurst, and St. Louis features the fried brain sandwich, the St. Paul sandwich, toasted ravioli, St. Louis-style pizza, gooey butter cake, the slinger, and many other dishes that are popular throughout the state.

 Fishing is a popular sport throughout the state, and many fish fry events feature catfish and large-mouthed bass. The "Missouri Rhineland" along the valley of the Missouri River is known for its wineries

ST LOUIS STYLE PIZZA

CRUST

2 cups King Arthur Unbleached Self-Rising Flour

2 tablespoons olive oil

6 tablespoons water

*No self-rising flour? Substitute 2 cups King Arthur Unbleached All-Purpose Flour; add 1 teaspoon baking powder and 1/2 teaspoon salt, and increase the water to 1/2 cup.

TOPPING

2/3 cup pizza sauce

1 cup grated or shredded sharp white cheddar cheese

1/2 cup grated or shredded smoked provolone cheese

1/2 cup grated or shredded Swiss cheese

Pizza Seasoning or dried Italian herbs

*To add smoky flavor without using smoked provolone, add 1 teaspoon Liquid Smoke flavoring.

INSTRUCTIONS

1. Preheat the oven to 425°F. Lightly grease two 12" round pizza pans, or a couple of baking sheets.
2. To make the crust: Combine the flour, oil, and water, mixing until cohesive. Gather the dough into a ball, divide it in half, and shape each half into a flat disk, the rounder the better.
3. If you have time, let the dough rest, covered, for 10 to 15 minutes; it'll be easier to roll out once it's rested.
4. Grease a piece of parchment paper about 12" square; or a piece of waxed paper, or plastic wrap. Place one of the dough pieces on the paper, and top with another piece of lightly greased parchment, waxed paper, or plastic wrap.
5. Roll the dough very thin, 1/8" thick or less. Place the pizzas on the prepared pans.
6. Top each pizza with 1/3 cup of the sauce. Mix the cheeses together, and spread half over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.
7. Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.
8. Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.

Feel free to increase the water in the dough a bit — especially in winter, when it's cold out and your flour will tend to be dry. Your goal is dough that's firm (not sticky), but wet enough to hold together when you squeeze it and as always have a chilled day from the viking.