RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA
This recipe is inspired by the bakery pizza I used to have as a kid that can only be had in Rhode Island's Italian bakeries and markets. Don't let the lack of toppings stop you from trying this delicious recipe. Great for a party and kids love it!
Provided by Rebecca C.
Categories Appetizers and Snacks Cheese
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
- Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
- Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil.
- Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes.
- Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 33 g, Cholesterol 8.9 mg, Fat 12.4 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 2.2 g, Sodium 722.5 mg, Sugar 5.3 g
BAKERY-STYLE PIZZA
Now found exclusively at one well-known pizza garden in Gravesend, Brooklyn, this style of pizza was once found in neighborhood bakeries. This pizza is deceivingly light, crisp, and slightly spicy. Enjoy with a can of soda.
Provided by CDM68
Categories Main Dish Recipes Pizza Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.
- Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
- Mix crushed tomatoes and pizza sauce together in a bowl to make sauce.
- Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza.
- Let pizza rise in a warm area until puffy, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C).
- Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 33.4 g, Cholesterol 19.5 mg, Fat 10.6 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 4.1 g, Sodium 663.1 mg, Sugar 1.2 g
JIM LAHEY'S (SULLIVAN STREET BAKERY) PIZZA BIANCA
Ever since he developed No-Knead Bread, I've been a big fan of Jim Lahey and now he's done it again. Found this recipe on Smittenkitchen.com. . Perfect served with soup or salad, or better yet as an appetizer with a glass of wine!
Provided by Galley Wench
Categories Lunch/Snacks
Time 2h30m
Yield 2 Long Pizzas
Number Of Ingredients 6
Steps:
- Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water.
- With dough hook (or mix by hand) mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
- Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
- Split the dough into halves, and form each into a log.
- Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
- Put dough on a lightly floured baker's peel.
- Dimple dough by pressing it down with your fingertips.
- Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch.
- Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
- Place a baking stone, sometimes known as a pizza stone, in the oven.
- Set oven to broil, about 520 degrees (or in my case on high).
- Slide pizza onto the preheated baking stone with the baker's peel.
- Bake until the bubbles range from golden to deep brown in color, (Jim says 10 to 12 minutes but in my case it was about 5-6 minutes,l guess mine was pretty thin) . . . suggest moving rack to the bottom of the oven).
- Serve immediately!
Nutrition Facts : Calories 873.5, Fat 22.2, SaturatedFat 3.1, Sodium 1167.9, Carbohydrate 145.4, Fiber 5.5, Sugar 2.1, Protein 20.1
POCKET PIZZA DOUGH
Make and share this Pocket Pizza Dough recipe from Food.com.
Provided by BB2011
Categories Breads
Time 45m
Yield 1 pizza crust, 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat over to 425 degrees.
- Combine ingredients in a bowl until the dough leaves the sides.
- Turn onto a lightly floured surface and knead 10 times.
- Cover with a bowl for 15 minutes.
- Make a pizza or pizza pocket and bake for 20 to 25 minutes.
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