I have got one word for you all, Provel! I had never even heard of this cheese in all my years until reading the Pizza Bible. I am astonished this cheese is not in every grocery store/market. What an amazing cheese. It melts and forms a layer of awesomeness like nothing else. At first it tasted like provolone, then a mild taste of cheddar that gave way to swiss and loops back to provolone. The people at Imos, the go-to company in St. Louis who deal in it, are good and friendly people with excellent prices. The delivery courier dropped the ball on my delivery and then it got stuck in a warehouse because of winter storm Goliath. To think, I shoveled snow for almost two hours to make a path for the delivery driver because the delivery service said it was coming, and it did not come, I was not happy about that. One call to Imos, no problem, they overnighted me a whole new order, free-of-charge - world class service!
St. Louis Style is one of the first times I have used a roller and a dough docker to make a pizza. I can see why Tony suggests getting a heavy duty roller, with ball bearings and handles. Rolling the dough definitely takes an acquired skill and watchful eye. Thank goodness for me the Master Dough Recipe with no Starter makes three doughs for this style of pizza. Unfortunately, two doughs from my first batch did not make it. I think it was partially attributably to the fact I froze my dough, because of the cheese incident mentioned above. This was also the first time I have frozen dough and de-thawed with water. I should have better dusted the peel and my pastry mat before rolling. The excess water basically glued the dough on the little bit of flour on the pastry mat. Round two proceeded a little more nicely. Until I went to slide the dough off the peel - it got half way onto the stone and then got completely stuck where the dough was to thin. I tried to use the spatula to get it off, no such luck. I got to experiment with removing cooking dough and sauce from one of my stones. It was round three and dinner was riding on my success. I was determined to not make the same mistakes. I dusted the pastry mat and peel first with a little more Semolina than normal. Next, I floured both sides of the dough disk and let it sit for a few minutes to absorb the excess water. It worked the dough worked up nicely. I rolled side to side, cut a nicer looking circle, pressed the edges down and docked the dough. Next the sauce and the moment of truth, it slide right onto the stone. Success, sweet success - literally.
Here are some pics of St. Louis Style with bacon and pepperoni. The bacon did great with the sweetened sauce!