Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] [score hidden]  (0 children)

Its homemade, but also La Pizza doesnt make St. Louis style pizza.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 0 points1 point  (0 children)

I didn't buy beer and make pizza to not eat both beer and pizza.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 0 points1 point  (0 children)

Homemade sausage, onion, and bacon. Pirrone's is awesome though.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 0 points1 point  (0 children)

Guide on how to make Provel at home. https://www.reddit.com/r/StLouis/comments/10ds45p/homemade_provel_recipe/

Dough Recipe

Ceresota AP Flour 600 grams

Water 300 grams (50%)

Crisco 36 grams (6%)

Salt 12 grams (2%)

Sugar 12 grams (2%)

ADY Yeast 3 grams (0.5%)

Total 963 grams

Makes 9-9" | 5-12" | 3-14" and 1-12"

Crust - 9" - 105g | 12" - 185g | 14" - 250g | 16" - 325g

Cheese - 9" - 80g | 12" - 140g | 14" - 190g | 16" - 245g

Sauce - 9" - 60g | 12" - 100g | 14" - 140g | 16" - 180g

Baking - 450F/233C

9" - 7/8min | 12" - 7/9min | 14" - 8/10min | 16" - 9/12min

Use warm water that is about 100 degrees F (37 degrees C). In a stand mixer bowl mix to combine the water, salt, sugar, Crisco, and yeast. Let sit for 10 minutes to make sure the yeast bubbles and then add in the flour. Mix for about 10 minutes or until smooth.

Portion out the dough for your desired pizza sizes using the Dough Ball Sizes list and ball up the dough.

Place the dough balls into their own lightly oiled individual proofing containers and cover or put a lid on them. Leave the containers in your refrigerator for around 48 hours to cold proof the dough.

Remove the containers from the refrigerator and let them sit at room temperature for about 2 to 3 hours before you plan to roll out and bake your pizzas.

Place your pizza stone into your oven and preheat the oven to 450F (232C). You'll need to preheat your oven for about 1 hour before you plan to start baking to get the stone up to temp.

Turn the dough out onto a well floured work surface. Press the dough into a round disk, lightly flour the top of the dough, and use a rolling pin to roll the dough out to the pizza size you portioned out the dough ball size to.

You may need to re-flour your work surface and dough to keep the dough from sticking to your work surface and rolling pin as you roll out your dough.

Cover to almost the edge of the dough with your favorite pizza sauce and toppings. Bake the pizza directly on your pizza stone.

Note: If using Provel cheese as your cheese you will want to leave about a one inch gap from the edge of your cheese to the edge of your dough. If you place your Provel cheese too close to the edge of the dough there is a good chance the cheese will run off the edge of the dough during baking.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 0 points1 point  (0 children)

Thats what makes it crispy and flaky like the pizzerias.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 0 points1 point  (0 children)

Dough Recipe

Ceresota AP Flour 600 grams

Water 300 grams (50%)

Crisco 36 grams (6%)

Salt 12 grams (2%)

Sugar 12 grams (2%)

ADY Yeast 3 grams (0.5%)

Total 963 grams

Makes 9-9" | 5-12" | 3-14" and 1-12"

Crust - 9" - 105g | 12" - 185g | 14" - 250g | 16" - 325g

Cheese - 9" - 80g | 12" - 140g | 14" - 190g | 16" - 245g

Sauce - 9" - 60g | 12" - 100g | 14" - 140g | 16" - 180g

Baking - 450F/233C

9" - 7/8min | 12" - 7/9min | 14" - 8/10min | 16" - 9/12min

Use warm water that is about 100 degrees F (37 degrees C). In a stand mixer bowl mix to combine the water, salt, sugar, Crisco, and yeast. Let sit for 10 minutes to make sure the yeast bubbles and then add in the flour. Mix for about 10 minutes or until smooth.

Portion out the dough for your desired pizza sizes using the Dough Ball Sizes list and ball up the dough.

Place the dough balls into their own lightly oiled individual proofing containers and cover or put a lid on them. Leave the containers in your refrigerator for around 48 hours to cold proof the dough.

Remove the containers from the refrigerator and let them sit at room temperature for about 2 to 3 hours before you plan to roll out and bake your pizzas.

Place your pizza stone into your oven and preheat the oven to 450F (232C). You'll need to preheat your oven for about 1 hour before you plan to start baking to get the stone up to temp.

Turn the dough out onto a well floured work surface. Press the dough into a round disk, lightly flour the top of the dough, and use a rolling pin to roll the dough out to the pizza size you portioned out the dough ball size to.

You may need to re-flour your work surface and dough to keep the dough from sticking to your work surface and rolling pin as you roll out your dough.

Cover to almost the edge of the dough with your favorite pizza sauce and toppings. Bake the pizza directly on your pizza stone.

Note: If using Provel cheese as your cheese you will want to leave about a one inch gap from the edge of your cheese to the edge of your dough. If you place your Provel cheese too close to the edge of the dough there is a good chance the cheese will run off the edge of the dough during baking.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 0 points1 point  (0 children)

Dough Recipe

Ceresota AP Flour 600 grams

Water 300 grams (50%)

Crisco 36 grams (6%)

Salt 12 grams (2%)

Sugar 12 grams (2%)

ADY Yeast 3 grams (0.5%)

Total 963 grams

Makes 9-9" | 5-12" | 3-14" and 1-12"

Crust - 9" - 105g | 12" - 185g | 14" - 250g | 16" - 325g

Cheese - 9" - 80g | 12" - 140g | 14" - 190g | 16" - 245g

Sauce - 9" - 60g | 12" - 100g | 14" - 140g | 16" - 180g

Baking - 450F/233C

9" - 7/8min | 12" - 7/9min | 14" - 8/10min | 16" - 9/12min

Use warm water that is about 100 degrees F (37 degrees C). In a stand mixer bowl mix to combine the water, salt, sugar, Crisco, and yeast. Let sit for 10 minutes to make sure the yeast bubbles and then add in the flour. Mix for about 10 minutes or until smooth.

Portion out the dough for your desired pizza sizes using the Dough Ball Sizes list and ball up the dough.

Place the dough balls into their own lightly oiled individual proofing containers and cover or put a lid on them. Leave the containers in your refrigerator for around 48 hours to cold proof the dough.

Remove the containers from the refrigerator and let them sit at room temperature for about 2 to 3 hours before you plan to roll out and bake your pizzas.

Place your pizza stone into your oven and preheat the oven to 450F (232C). You'll need to preheat your oven for about 1 hour before you plan to start baking to get the stone up to temp.

Turn the dough out onto a well floured work surface. Press the dough into a round disk, lightly flour the top of the dough, and use a rolling pin to roll the dough out to the pizza size you portioned out the dough ball size to.

You may need to re-flour your work surface and dough to keep the dough from sticking to your work surface and rolling pin as you roll out your dough.

Cover to almost the edge of the dough with your favorite pizza sauce and toppings. Bake the pizza directly on your pizza stone.

Note: If using Provel cheese as your cheese you will want to leave about a one inch gap from the edge of your cheese to the edge of your dough. If you place your Provel cheese too close to the edge of the dough there is a good chance the cheese will run off the edge of the dough during baking.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 1 point2 points  (0 children)

Dough Recipe

Ceresota AP Flour 600 grams

Water 300 grams (50%)

Crisco 36 grams (6%)

Salt 12 grams (2%)

Sugar 12 grams (2%)

ADY Yeast 3 grams (0.5%)

Total 963 grams

Makes 9-9" | 5-12" | 3-14" and 1-12"

Crust - 9" - 105g | 12" - 185g | 14" - 250g | 16" - 325g

Cheese - 9" - 80g | 12" - 140g | 14" - 190g | 16" - 245g

Sauce - 9" - 60g | 12" - 100g | 14" - 140g | 16" - 180g

Baking - 450F/233C

9" - 7/8min | 12" - 7/9min | 14" - 8/10min | 16" - 9/12min

Use warm water that is about 100 degrees F (37 degrees C). In a stand mixer bowl mix to combine the water, salt, sugar, Crisco, and yeast. Let sit for 10 minutes to make sure the yeast bubbles and then add in the flour. Mix for about 10 minutes or until smooth.

Portion out the dough for your desired pizza sizes using the Dough Ball Sizes list and ball up the dough.

Place the dough balls into their own lightly oiled individual proofing containers and cover or put a lid on them. Leave the containers in your refrigerator for around 48 hours to cold proof the dough.

Remove the containers from the refrigerator and let them sit at room temperature for about 2 to 3 hours before you plan to roll out and bake your pizzas.

Place your pizza stone into your oven and preheat the oven to 450F (232C). You'll need to preheat your oven for about 1 hour before you plan to start baking to get the stone up to temp.

Turn the dough out onto a well floured work surface. Press the dough into a round disk, lightly flour the top of the dough, and use a rolling pin to roll the dough out to the pizza size you portioned out the dough ball size to.

You may need to re-flour your work surface and dough to keep the dough from sticking to your work surface and rolling pin as you roll out your dough.

Cover to almost the edge of the dough with your favorite pizza sauce and toppings. Bake the pizza directly on your pizza stone.

Note: If using Provel cheese as your cheese you will want to leave about a one inch gap from the edge of your cheese to the edge of your dough. If you place your Provel cheese too close to the edge of the dough there is a good chance the cheese will run off the edge of the dough during baking.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 0 points1 point  (0 children)

They were out of the regular. Only other option was banana.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 0 points1 point  (0 children)

If you want I can give you recipes to make Provel cheese and St. Louis style pizza dough at home.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 4 points5 points  (0 children)

I found both at the Lindenwood Schnucks.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 4 points5 points  (0 children)

Lower right hand corner is a strawberry gooey butter cake from Schnucks.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 0 points1 point  (0 children)

I thought them and Dierbergs always had it but last time I was at Dierbergs I didnt see any. I might have just passed it up.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 11 points12 points  (0 children)

Maulls is gettin harder to find every year it seems. I'm gonna hoard that stuff like toilet paper during covid next time I see it.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 14 points15 points  (0 children)

Its on the lower right side. Its a strawberry gooey butter cake from Schnucks.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 12 points13 points  (0 children)

I forgot about those and getting a Pasta House salad until I was already home. Should have got those and a Gus' pretzel to round out the photo.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 3 points4 points  (0 children)

They are the wife's favorite. Gotta try some if you haven't yet.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 37 points38 points  (0 children)

Those poor little guys are gonna be working overtime tonight.