Rhode Island Pizza Strips Recipes

R.I. PIZZA STRIPS

R.I. Pizza Strips image

I grew up with this delicious snack! Simple to make & eaten cold!

Provided by star pooley

Time 20m

Number Of Ingredients 8

Ingredients

2 lb store bought or homemade pizza dough
1/4 c olive oil, extra virgin
1 can(s) (28-ounce) crushed or ground, peeled tomatoes in puree
3 tsp salt
1/2 tsp coarse ground black pepper
3/4 tsp minced garlic
3/4 tsp dried oregano
1 tsp grated pecorino romano cheese

Steps:

1. Preheat oven to 400 degrees.
2. Divide the dough in half. Spread the dough onto 2 baking sheets, 18x24 inches each, that have been wiped with a little olive oil.
3. In a bowl, combine the remaining ingredients. Spread the mixture evenly over the dough. Sprinkle lightly with additional olive oil. Bake until crust is crisp, approximately 15 to 20 minutes. Cut the pizza on each baking sheet into 16 strips, each approximately 9x3 inches in size.

FOOD PROCESSOR PIZZA DOUGH

Food Processor Pizza Dough image

This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.

Provided by Katherine Sacks

Categories Pizza Bread Food Processor

Yield Makes about 1 pound of dough

Number Of Ingredients 3

Ingredients

3/4 teaspoon active dry yeast
1/2 teaspoon fine sea salt
1 2/3 cups bread flour, plus more for surface

Steps:

Pulse yeast, salt, and 1 2/3 cups flour in a food processor until combined. With the motor running, add 3/4 cup 100°F-110°F water and process until a ball forms, about 30 seconds.
Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 12-14" pizza).
Transfer balls to separate large resealable containers or bags. Chill at least overnight and up to 2 days.
Do Ahead
Dough can be made 3 months ahead; tightly wrap balls in plastic and freeze.

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