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.