I am embarrassed to tell you how many times I have made this in the last month. But I think I am even more embarrassed to tell you that I don't make just two as the recipe is written. I make four. My husband and two older children claim they can take one whole pizza, fold it in half, and stuff their faces full. Although they haven't yet tried that gluttonous technique, they do manage to put quite a few pieces away in one sitting. My youngest and I eagerly rob each pizza of its corners ☺. (There is just something special about those corners.) And the leftovers are packed away in school/work lunches.
I didn't grow up with this style of pizza, but with the frequency that I have been making it, I am apparently making up for lost time. The crust is very thin and almost cracker-like. There is no yeast in the dough and the only leavening agent is baking powder. This dough is perfect for those of you who are wary of working with yeast. The original sauce was quite bland and way too sweet for me, so I dialed back the sugar and added a few herbs and garlic (you just gotta have garlic in pizza sauce). Then I brightened up the tomato flavor with a little red wine vinegar. The original cheese blend was Cheddar and American, but after a little research, I learned that a true St. Louis style pizza uses Provol cheese. It is a blend of Cheddar, Swiss, and Mozzarella. I can't find that in my local markets, so I use my own ratio of the three cheeses. The secret ingredient to the cheese blend that makes this pie stand out is liquid smoke. Not much-- just three drops. It adds a nice, subtle smokiness.
Bake it in a hot oven until golden brown. Cut it into squares (pie shapes are a no-no) and fight over the corners.