Introduction

Rhode Island Pizza Strip is a beloved local specialty featuring a light, airy dough topped with a vibrant tomato sauce and finished with a sprinkle of hard cheese. This rectangular pizza offers a perfect balance of tangy, savory, and slightly spicy flavors, ideal for casual gatherings or a comforting meal at home.

The image shows a stack of five thick, rectangular pizza slices with a golden brown crust and a soft, airy texture inside. Each slice has one main layer of bright red tomato sauce spread evenly on top, speckled with dried herbs and small bits of seasoning. Light white shreds of cheese are sprinkled thinly over the sauce, adding texture without covering it fully. The edges of the crust have a slight char, giving a toasted look. The stack is placed on a flat white marbled surface with a wooden board edge visible next to it. In the background, part of another pizza slice rests on a white plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, sugar, yeast, and salt until well combined.
Step 2: Add the lukewarm water and olive oil to the dry ingredients and mix until thoroughly combined. Transfer the dough to a lightly floured surface and knead for 3 to 5 minutes, until smooth and springy.
Step 3: Cover the dough and place it in a warm spot (about 70°F to 75°F) for 75 to 90 minutes, until doubled in size and puffy.
Step 4: Prepare your pan by coating the inside of a Grandma-style pizza pan or a 13″ x 18″ half-sheet pan with 1 tablespoon olive oil, including the sides.
Step 5: Transfer the dough to the pan and turn once to coat it with oil. Gently press and stretch the dough with your fingertips to dimple the surface and cover as much of the pan as possible. Cover and let rest for 30 minutes.
Step 6: After resting, dimple the dough again, pressing it into the corners. Cover and let rise for 45 to 60 minutes until slightly puffy. Preheat the oven to 450°F during the last 30 minutes, positioning racks on the bottom and upper third.
Step 7: Prepare the sauce by whisking together crushed tomatoes, tomato paste, minced garlic, olive oil, sugar, Italian Herb Seasoning, salt, and black pepper in a medium bowl. Set aside at room temperature.
Step 8: Gently nudge the dough into the pan corners if needed. Spread the sauce on top, nearly reaching the edges but leaving a thin 1/4 inch border of dough exposed. Some sauce over the edge is fine.
Step 9: Bake the pizza on the bottom rack for 20 to 25 minutes. Check the bottom by lifting with a spatula; when browned, move the pizza to the top rack and broil for 2 to 4 minutes until spots are charred. Adjust time based on your oven and preference.
Step 10: Remove the pizza from the oven and carefully transfer it from the pan to a wire rack to cool and prevent sogginess.
Step 11: Finish with freshly grated cheese, a drizzle of olive oil, red pepper flakes, and dried oregano if desired. Slice into rectangular pieces and serve.

Tips & Variations

Use bread flour for a chewier crust with better structure compared to all-purpose flour.
If you prefer a thinner crust, use a half-sheet pan instead of a Grandma-style pan.
Adjust the amount of garlic and red pepper flakes to your taste for milder or spicier sauce.
For a dairy-free option, omit the hard cheese and add extra herbs or a sprinkle of nutritional yeast after baking.

Storage

Rhode Island Pizza Strip is best enjoyed 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 gently in a low-temperature oven until heated through to preserve crispness.

How to Serve

The image shows eight rectangular pieces of thin, crispy pizza arranged on a wooden board with a white surface in the middle. Each pizza piece has three visible layers: a light golden-brown crust at the base, a thick bright red tomato sauce covering most of the surface, and a light sprinkling of shredded white cheese and green herbs on top. The pizza has some darker charred spots on the crust edges and sauce. Around the board, there are two clear glasses filled with dark red wine and a small white bowl that contains green seasoning. All objects are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

While you can substitute all-purpose flour, bread flour provides better gluten development for a chewier, more elastic dough that holds up well during baking.

How do I know when the dough has risen enough?

The dough should double in size, become noticeably puffy, and jiggle slightly when you gently shake the bowl. This indicates the yeast has created enough gas for a light, airy crust.