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
GREAT-GRANDMA LEPRE'S 4TH-GENERATION PIZZA (RHODE ISLAND PIZZA)
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
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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- Caserta Pizzeria – Providence. Caserta Pizzeria has been a local tradition since way back in 1953, so you know that with over six decades experience they are going to be good at what they do.
- Providence Coal Fired Pizza – Westerly. They also have locations in Providence and North Kingstown, so wherever you are in the state you are never too far from their outlets.
- Pizza VITA – Westerly. Pizza VITA are known for their sandwiches and salads, but really, to come here and not have a pie would be a travesty. The family-owned establishment serves up slices or whole pies and is the perfect place to bring the family.
- Fellini Pizzeria – Providence. Fellini Pizzeria opened its doors in 1989 and they have been wowing their customers with great pies ever since. Their base is super thin and New York in style, which makes it perfect to fold in half and stuff into your mouth.
- D. Palmieri’s Bakery – Johnston. They key here is the dough, which they make themselves on a daily basis. Once cooked in piping hot ovens it comes out perfectly crispy on the outside, and lovely and chewy in the centre.
- Pasquale’s Pizzeria Napoletana – South Kingstown. The made their dough by proving it for a day and then achieve the wonderful puffy crusts by cooking it in a piping hot oven for less than two minutes.
- Twin’s Pizza – Providence. For over a half century, Twin’s Pizza, Located on Mineral Spring Avenue in North Providence, has been owned and operated by the same family.
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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.
- Lobster Ravioli. While many restaurants serve it, most of them source lobster ravioli from the masters – Venda Ravioli. Located in Depasquale Square in Providence’s Federal Hill district, Venda Ravioli is a gourmet Italian market, complete with a sidewalk cafe.
- Clam cakes. A clamcake is a egg-sized mixture of fried dough with small pieces of clams inside. I think of it like a fritter but clearly some disagree!
- Doughboys. While you are down at Iggy’s, you should also pick up some doughboys. Every region seems to have its own version of fried dough (funnel cakes, NJ-style zeppolis…), and doughboys are Rhode Island’s.
- Pizza strips (aka Party Pizza) When I first moved to Rhode Island, I didn’t understand these cheeseless pizza strips that turned up at every party. I often heard, “I’ll bring party pizza!”
- Zeppole. When I was talking about doughboys, I mentioned NJ-style zeppolis, which are small balls of fried dough (strangely enough, about the size of a clamcake).
- Coffee Cabinets and Coffee Milk. In RI, a cabinet is not just a place to store things, it is coffee beverage made of coffee ice cream, coffee syrup and milk.
- Stuffies (aka Stuffed Quahogs) Stuffies are another famous Rhode Island food that I never heard of before I moved here but now order or serve often. Stuffies are a form of a stuffed clam that is exclusive to Rhode Island.
- 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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