Rhode Island Pizza Strip Recipe

Introduction

Rhode Island Pizza Strip is a unique style of pizza known for its rectangular shape and bubbly, flavorful crust. Topped with a garlicky tomato sauce and finished with grated hard cheese, it offers a delightful twist on classic pizza perfect for sharing.

Ingredients

• 3 cups (360g) King Arthur Unbleached Bread Flour
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons instant yeast
• 1 1/4 teaspoons table salt
• 3/4 cup plus 3 tablespoons (213g) water, lukewarm (95°F)
• 2 tablespoons (25g) olive oil
• 1 tablespoon (12g) olive oil, for the pan
• Freshly grated hard cheese (e.g. Parmesan, Asiago, Romano), for topping
• Olive oil, for topping (optional)
• Red pepper flakes, for topping (optional)
• Dried oregano, for topping (optional)
• 1 3/4 cups (400g) crushed red tomatoes
• One 6-ounce can (170g) tomato paste
• 3 large cloves (21g) garlic, minced
• 1 1/2 tablespoons (19g) olive oil
• 1 tablespoon (12g) granulated sugar
• 2 teaspoons Italian Herb Seasoning or oregano
• 1 teaspoon table salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: To make the dough, weigh your flour or measure it by gently spooning it into a cup and sweeping off any excess.
2. Step 2: In a large bowl, whisk together the flour, sugar, yeast, and salt until combined. Add the lukewarm water and olive oil, mixing thoroughly. Transfer the dough to a lightly floured surface and knead for 3 to 5 minutes until smooth and springy.
3. Step 3: Cover the dough and place it in a warm spot (70°F to 75°F) for 75 to 90 minutes, until doubled in size and puffy.
4. Step 4: Coat the inside of a Grandma-style pizza pan or a 13″ x 18″ half-sheet pan with 1 tablespoon olive oil, including the sides. Note that a half-sheet pan will yield a slightly thinner pizza.
5. Step 5: Transfer the dough to the oiled pan and turn it to coat in oil. Gently press and stretch the dough with your fingertips, dimpling the surface and encouraging coverage of the pan. Cover and let rest for 30 minutes, then dimple again and stretch the dough into the corners.
6. Step 6: Cover and let the dough rest 45 to 60 minutes until slightly puffy. During the last 30 minutes, preheat your oven to 450°F with racks in the bottom and upper third positions, and prepare the sauce.
7. Step 7: To make the sauce, whisk together crushed tomatoes, tomato paste, minced garlic, olive oil, sugar, Italian Herb Seasoning or oregano, salt, and black pepper in a medium bowl. Set aside at room temperature.
8. Step 8: Gently press the dough into the corners if needed. Spread the sauce over the dough, leaving a thin 1/4″ border around the edges. Some sauce spilling over is fine.
9. Step 9: Bake the pizza on the bottom rack for 20 to 25 minutes. Use a spatula to check the bottom for browning. Once browned, move the pizza to the top rack and broil for 2 to 4 minutes until charred in spots. Adjust times based on your oven and desired crispness.
10. Step 10: Remove the pizza from the oven and carefully transfer it from the pan to a rack to cool, preventing sogginess. A large spatula helps here.
11. Step 11: Finish by sprinkling grated cheese, drizzling olive oil, and adding red pepper flakes or dried oregano if desired. Slice into rectangular pieces and serve.

Tips & Variations

• Use a mix of hard cheeses like Parmesan and Asiago for a richer topping.
• For spicier flavor, add more red pepper flakes or a dash of hot sauce to the sauce.
• If you don’t have a Grandma-style pan, a half-sheet pan works well—just expect a thinner crust.
• Letting the dough rest longer during shaping can enhance the texture and stretchability.

Storage

Rhode Island Pizza Strip is best enjoyed fresh the day it’s baked. Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, wrap slices in foil and warm them in a low-temperature oven until heated through to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

While bread flour gives a chewier texture due to higher protein content, you can use all-purpose flour with good results. The crust might be a bit less chewy but still delicious.

Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it back to room temperature before shaping and proceed with the recipe.