Rhode Island Pizza Recipes
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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