rhode island pizza strips recipe

Written ByJenny Smyth Posted on
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The Best rhode island pizza strips recipe

I’m so excited to share with you one of my family’s favorite recipes – Rhode Island Pizza Strips. This dish is a staple in our household, and I’m sure it will become a favorite in yours too. I first discovered this recipe while visiting my grandparents in Rhode Island, where it’s a beloved local tradition.

The pizza strips are essentially thin slices of pizza dough, topped with a blend of mozzarella and cheddar cheese, and baked until golden brown and crispy. The result is a snack that’s both satisfying and addictive. My kids love helping me make the dough from scratch, and we always have a blast shaping the strips into fun shapes before baking them.

This recipe is perfect for family gatherings, parties, or even as a quick snack for everyday eating. Plus, it’s incredibly easy to make and requires minimal ingredients, making it a great option for busy families like mine. One of the best things about this recipe is that it’s incredibly versatile – you can customize the toppings to suit your family’s tastes, and serve them at any time of day.

My husband loves them as a breakfast snack, topped with scrambled eggs and bacon bits. We’ve even served them as an appetizer at dinner parties, where they’re always a hit. And the best part?

They’re surprisingly healthy – made with whole wheat dough and packed with melted cheese for extra nutrition.

Rhode Island Pizza Strips

4.5 from 1463 votes

Rhode Island pizza strips feature a thick, airy dough topped with a tangy tomato sauce and baked without cheese. These rectangular strips are a classic snack from the Ocean State, often served at room temperature.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dough

3 cups all-purpose flour
1 packet active dry yeast (2 1/4 teaspoons)
1 cup warm water (110°F)
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt

For the Sauce

1 can (15 ounces) crushed tomatoes
2 tablespoons tomato paste
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
Salt to taste

👨‍🍳Directions

1In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top.
2Let it sit for 5 to 10 minutes until foamy, indicating the yeast is active.
3In a large bowl, combine the flour and salt.
4Add the yeast mixture and olive oil, then stir until a shaggy dough forms.
5Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
6Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
7Meanwhile, prepare the sauce.
8In a saucepan over medium heat, warm the olive oil and saute the minced garlic for 1 minute until fragrant.
9Add the crushed tomatoes, tomato paste, oregano, red pepper flakes, and salt.
10Simmer the sauce for 15 minutes, stirring occasionally, until it thickens slightly.
11Preheat the oven to 425°F.
12Punch down the risen dough and roll it out on a floured surface to a 13×18-inch rectangle.
13Transfer the dough to the baking sheet, pressing it evenly to the edges.
14Spread the sauce generously over the dough, leaving a 1/2-inch border around the edges.
15Bake for 20 to 25 minutes until the crust is golden brown and the sauce is set and slightly darker at the edges.
16Remove from the oven and let the pizza cool in the pan for 10 minutes.
17Cut into rectangular strips and serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Baking sheet (13×18 inches)
Rolling pin
Saucepan
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 520mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 7g

📝Notes

For a more authentic Rhode Island style, use a high-quality canned tomato brand. The dough should be soft and pillowy, so avoid over-kneading. These strips are best enjoyed the same day, but leftovers can be reheated in a 350°F oven for 5 minutes.

Rhode Island pizza strips are a simple, crowd pleasing recipe that works for any occasion. I always make a big batch for family gatherings because they disappear fast. The combination of a soft, chewy crust and a thick, sweet tomato sauce is just perfect.

To store leftovers, place them in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly and freeze. To reheat, pop them in a 350 degree oven for about 10 minutes to bring back the crispness.

You can also serve them cold, which is how many people enjoy them. I like to cut the strips into smaller pieces for appetizers or leave them large for a main dish. They pair well with a simple salad or a bowl of soup.

This recipe is always a good idea for any event, and I know your family will love it just as much as mine does.

❓ Frequently Asked Questions About Rhode Island Pizza Strips

Q: What type of cheese should I use for the pizza strips?

The key to making great pizza strips is using a combination of mozzarella and cheddar cheese. You can also experiment with other cheeses like provolone or parmesan if you prefer.

Q: Can I make the dough from scratch or use store-bought?

I highly recommend making the dough from scratch – it’s easier than you think! Simply mix together flour, yeast, salt, sugar, and warm water to create a smooth ball of dough. If you’re short on time, you can also use store-bought pizza dough as a substitute.

Q: How do I shape the strips before baking?

The fun part! Use a rolling pin or your hands to shape the dough into long strips – about 1/4 inch thick is ideal. You can also cut them into fun shapes like squares or triangles if you like.

Q: Can I freeze the pizza strips for later?

Yes! Simply place the shaped strips on a baking sheet lined with parchment paper and freeze until solid. Transfer them to an airtight container or freezer bag for up to 3 months.

Q: How do I reheat leftover pizza strips?

Reheating leftover pizza strips is easy – simply bake them in the oven at 350°F (175°C) for about 10-15 minutes until crispy again. Alternatively, you can microwave them for 20-30 seconds if you’re short on time.

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