Rhode Island Pizza Strips
Thick, focaccia-like bakery pizza topped only with a robust tomato sauce and no cheese, cut into rectangular strips and served at room temperature.
- Prep
- 90 min
- Cook
- 25 min
- Total
- 115 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Sheet pan
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 5
- carbs
- 36
- protein
- 5
- calories
- 210
Instructions
- 1
Dissolve the yeast in warm water. Let it sit until it turns foamy.
- 2
Mix the flour and salt in a large bowl. Stir in the yeast mixture and 2 tablespoons olive oil to form a soft dough.
- 3
Knead the dough until smooth. Cover it and let it rise until doubled in size, about 1 hour.
- 4
Press the dough evenly into an oiled sheet pan. Poke dimples all over it with your fingers.
- 5
Let the dough rest and rise slightly for 20 minutes.
- 6
Simmer crushed tomatoes with garlic, oregano, sugar, and remaining olive oil for 15 minutes until thick.
- 7
Preheat your oven to 425°F. Spread the sauce generously over the dough, leaving a small border.
- 8
Bake for 20-25 minutes until the edges are golden. Cool slightly, then cut into rectangular strips.
Chef's tips
Press your fingers all over the dough before baking to stop large air bubbles from forming under the sauce.
Storage
Store at room temperature, covered, for up to 2 days.
Reheating
Best served at room temperature, but can be warmed briefly in a 300°F oven.
Common mistakes to avoid
- •Adding cheese, which is not traditional for this style.
- •Using a watery sauce that makes the dough soggy instead of staying on top.
Serving suggestions
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