Sauce
1 8 ounce can tomato sauce
3 tbsp tomato paste
2 tbsp chopped fresh basil
1 tbsp sugar
2 tsp dried oregano
Cheese
2 cups white American cheese, shredded
1/2 cup Monterey jack cheese, shredded
3 drops liquid smoke
Crusts
2 cups all purpose flour
2 tbsp corn starch
2 tsp sugar
1 tsp baking powder
1 tsp salt
1/2 cup + 2 tbsp water
2 tbsp olive oil
Preheat oven and baking stone to 475. Adjust rack to lower-middle position.
Sauce:
Whisk together sauce, paste, basil, sugar, and oregano in a small bowl. Set aside. Toss cheeses with liquid smoke in medium bowl. Set aside.
Combine flour, cornstarch, baking powder, and salt in a large bowl. Mix water with olive oil in measuring cup. Mix with flour mixture until dough comes together. Turn dough onto lightly floured surface and knead 3 to 4 times, until cohesive.
Divide dough into 2 equal pieces. Press into small circle and transfer to lightly floured parchment paper. With rolling pin, roll into 12" circle, rotating parchment as needed. Move parchment and pizza onto peel or inverted baking sheet.
Top each piece of dough half of sauce and half of cheese. Add any additional toppings. Carefully slide parchment paper and pizza onto baking stone. Bake until underside is completely brown and cheese is melted, 9 to 12 minutes.
Remove pizza and parchment from oven and place on cooling rack for a few minutes. Transfer to cutting board and cut into 2" squares.
Dough can be made ahead. After kneading tightly roll the duo in plastic and refrigerate up to 2 days.
Real Provel cheese is available from Imo's in St Louis.