When my grandmother made pizza, she made enough for at least 20 people. Her pizza was extra thick, and she covered it with a layer of tomatoes that she crushed over the pizza. Then she sprinkled dried oregano, garlic, salt, and a bit of grated parmesan cheese. For years I thought of her pizza as a family signature dish, but on a recent trip to Rhode Island I discovered that pizza strips were sold in the bakery of the local Stop & Shop. I, of course, had to give it a try.
Rhode Island Pizza Strips Recipe
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons active dry yeast 1 1/4 ounce envelope
- 1-1 1/4 cups water
- 1 teaspoon extra virgin olive oil
- 1 28-ounce can crushed tomatoes
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 tablespoon grated Pecorino Romano or Parmesan cheese
To make the dough: Dissolve yeast in 1/4 cup warm water. Let yeast set for about 15 minutes. Add flour and salt to large bowl then add yeast and about 3/4 cup water. Mix until dough forms a sticky ball. Add additional water if dough is too dry. Knead on a lightly floured surface for about 10 minutes. Grease bowl with light coat of olive oil. Add dough; cover and seal with plastic wrap. Place dough in a place free from drafts and cover with one or two dish cloths. Let dough rise until it doubles in size, about 1-1/2 hours. Uncover, and punch down. Cover dough and let rise for an additional 30 minutes.
Preheat oven to 475°F.
Lightly grease a 10x13-inch baking pan with olive oil. Spread dough evenly onto baking sheet.
Spread about 1 to 1-1/2 cups crushed tomatoes evenly on dough. Drizzle tablespoon of olive oil evenly over tomatoes.
Sprinkle salt, granulated garlic, oregano, and cheese evenly over tomatoes. Adjust seasonings as desired.
Bake until the crust is lightly brown and crisp, about 15 minutes. Cut the pizza into long strips, about 9x3-inches each.