St. Louis-Style Pizza - cooking recipe

Ingredients

Crust
2 cups unbleached self-rising flour (or substitute 2 cups all-purpose flour plus 1 tablespoon baking powder teaspoon salt and increase th)
1/2 teaspoon salt, and increase the water to 1/2 cup
2 tablespoons olive oil
6 tablespoons water
Topping
2/3 cup pizza sauce (Prego Pizzaria sauce is good)
1/2 - 3/4 cup shredded sharp white cheddar cheese
1 cup shredded smoked provolone cheese (or mozzarella cheese)
1/2 cup shredded swiss cheese
dried Italian seasoning or pizza seasoning
chopped parsley (optional)

Preparation

Preheat oven to 425\u00b0F and lightly grease two 12\" round pizza pans, or a couple of large baking sheets.
Make the crust:
Mix the flour, oil, and water together - the mixture will be shaggy. Use your hands to gather it together and form into a ball. Divide it in two and form each half into a disk the rounder the better.
Cover with saran wrap and allow to rest 10 minutes to make for easier rolling - skip this step if you're in a hurry.
Grease a piece of parchment or wax paper about 12\" square and set a circle of dough in the middle. Cover with another lightly greased piece. Use a rolling pin to roll the dough very thin - 1/8 inch or less.
Place the dough on the prepared pans. Top each pizza with 1/3 cup of the sauce.
Mix the cheeses together and sprinkle 1/2 over top of each then season with Italian herbs or pizza seasoning.
Bake the pizzas for 9 to 12 minutes or until the cheese is melted with a few golden brown spots and the edges/bottom of the crust are golden brown.
Remove the pizzas from the oven and let set 5 minutes. Transfer to a cutting board, cut into squares, sprinkle over chopped parsley and serve immediately.