Description

Rhode Island Pizza Strip is a traditional style of pizza featuring a thick, fluffy dough topped with a savory tomato sauce and finished with grated hard cheese and optional seasonings. This recipe guides you through making a flavorful dough from scratch, preparing a rich tomato sauce, and baking the pizza to achieve a perfect crispy bottom and charred top, resulting in a classic, shareable pizza strip with rectangular slices.

Ingredients

Scale

Dough

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

Sauce

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

Toppings

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)

Instructions

Make the Dough: Weigh or measure the flour carefully by spooning it into a cup and sweeping off excess. In a large bowl, whisk together flour, sugar, yeast, and salt until combined. Add lukewarm water and olive oil and mix thoroughly. Transfer dough to a floured surface and knead for 3-5 minutes until smooth and springy.
First Rise: Cover the dough and place it in a warm spot (~70°F to 75°F). Let it rise for 75 to 90 minutes until doubled in size and puffy.
Prepare the Pan: Coat the inside of a Grandma-style pizza pan or 13″ x 18″ half-sheet pan with 1 tablespoon olive oil, including the sides, to prevent sticking. Note that a half-sheet pan produces a thinner pizza.
Shape the Dough: Transfer the risen dough to the oiled pan and turn to coat with oil. Using fingertips, gently press and stretch the dough to cover as much pan area as possible. Cover and rest for 30 minutes, then dimple and stretch the dough again into the corners.
Second Rise: Cover the dough and allow it to rest for 45 to 60 minutes until slightly puffy.
Preheat Oven and Make Sauce: During the last 30 minutes of the second rise, preheat the oven to 450°F with racks in bottom and upper third positions. In a medium bowl, whisk together crushed tomatoes, tomato paste, minced garlic, olive oil, sugar, Italian herb seasoning, salt, and pepper. Set sauce aside at room temperature.
Bake the Pizza: Gently press the dough into the pan corners if needed. Spread the sauce evenly over the dough, leaving a thin 1/4″ border around the edges. Bake on the bottom rack for 20 to 25 minutes until the bottom is browned.
Broil for Char: Use a spatula to lift the pizza, check the bottom doneness, then transfer to the top rack and broil for 2 to 4 minutes until the top is charred in spots. Adjust broiling time based on your oven’s strength and desired char level.
Cool and Finish: Remove pizza from oven and carefully transfer it from the pan to a wire rack to cool, preventing soggy bottom. Sprinkle with freshly grated hard cheese, drizzle olive oil, and add red pepper flakes and dried oregano if desired.
Serve: Slice the pizza into rectangular strips before serving for the classic Rhode Island pizza experience.
Storage: Enjoy the pizza the day it is baked for best quality. Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, wrap in foil and warm in a low-temperature oven until heated through.

Notes

Using a Grandma-style pan or half-sheet pan affects the thickness of the pizza; adjust rise and stretching accordingly.
Kneading the dough until smooth and springy is essential for proper texture.
The rising times depend on ambient temperature; warmer environments will reduce proofing time.
Broiling adds authentic charred flavor and texture—watch carefully to avoid burning.
Freshly grated hard cheeses like Parmesan or Asiago bring the best flavor impact as toppings.
Pizza strips are best served fresh; leftover pizza can be reheated gently to preserve texture.
Use a giant spatula or pizza peel for safely transferring pizza from pan to rack to avoid breakage.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Rhode Island pizza strip, Grandma-style pizza, rectangular pizza, homemade dough, tomato sauce, baked pizza, classic pizza strips