Rhode Island Pizza Food

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RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA



Rhode Island-Style Pizza Strips aka Bakery Pizza image

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

2 pounds prepared pizza dough
1 (28 ounce) can crushed tomatoes
½ cup minced pepperoni
¼ cup olive oil
3 tablespoons grated Romano cheese
3 tablespoons white sugar
1 teaspoon salt
¾ teaspoon minced garlic
¾ teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ cup olive oil, divided

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

GREAT-GRANDMA LEPRE'S 4TH-GENERATION PIZZA (RHODE ISLAND PIZZA)



Great-Grandma Lepre's 4th-Generation Pizza (Rhode Island Pizza) image

This was taken from South County Magazine, June 2010. Anyone from Rhode Island is familiar with this kind of pizza which is a family recipe of the Lepre family and served all over Rhode Island. It has no cheese - simply a risen bread dough with a very plain, fresh tomato sauce topping.

Provided by PBF6095

Categories     European

Time 3h45m

Yield 2 pizzas

Number Of Ingredients 15

6 cups all-purpose flour
2 tablespoons shortening
1 tablespoon salt
3 tablespoons granulated sugar
1/2 cup warm water
2 (1/4 ounce) packets dry yeast (check expiration date)
extra flour
additional warm water, if needed
olive oil
1 (14 ounce) can tomatoes, crushed
salt
pepper
oregano
basil
freshly grated parmesan cheese (optional)

Steps:

  • Using your hands, combine flour, shortening and salt in a large bowl. Make a well in the center and set aside.
  • In a small bowl, mix sugar and 1/2 cup warm water.
  • When completely dissolved, add yeast and allow to foam up.
  • Add wet mixture into the well of dry ingredients.
  • Using hands, slowly bring flour mixture into the center, combining and kneading.
  • Gradually add 2 cups of lukewarm water as you continue to knead. If dough sticks to your hands, add more flour a little at a time. If it feels hard and resistant, add a little water. When this forms a ball, coat with a thin film of olive oil.
  • Cover loosely with a towel and let dough rise in a warm place 2 hours.
  • When risen, with dough still in the bowl, punch it in the center.
  • Separate into halves, and place each half oil side down on two pizza pans or cookie sheets.
  • Spread and stretch dough from the center out, being sure to leave a lip around the edge.
  • Cover loosely with a towel and allow to rise another hour.
  • When you're ready to cook, preheat oven to 400 degrees.
  • Spread a thin layer of one can crushed tomatoes over the dough.
  • Add salt, pepper, oregano and basil to taste.
  • Leave as is, or sprinkle freshly grated parmesan cheese over tomatoes.
  • Bake 15 minutes, then check using a spatula to raise pizza and peek underneath.
  • Bake further until the crust is crispy and golden brown.

Nutrition Facts : Calories 1608.4, Fat 17.2, SaturatedFat 3.9, Sodium 3510.5, Carbohydrate 315.6, Fiber 14, Sugar 25.2, Protein 43.2

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  • Calamari. Unlike other parts of the country, Rhode Island calamari is very lightly battered, then fried or sautéed and served with a mix of garlic butter and hot cherry peppers; and it is delicious.
  • Del’s Lemonade. Based on Italian lemon ices, Del’s offers frozen lemonade (like a lemon slushy) and is ubiquitous in Rhode Island during the summer from permanent stands to roadside carts at popular attractions.
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  • New York System Hot Weiners. I had to put this one last because after 11 years in RI, I still don’t understand why locals tout a food that was named after another state.


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