Rhode Island Pizza Strips
Ingredients
For the dough
- 4 ½ tsp active dry yeast
- 4tsp honey
- 2 cups / 500ml water, 115°F / 46°C
- 4 cups / 550g bread flour, plus more for rolling
- 2tsp kosher salt
- 1cup / 250ml olive oil
For the red pie
- 24.5 ounce / 700g passata
- 2 garlic cloves, peeled and grated
- 2 ½ tsp dried oregano
- 1 ½ tsp kosher salt
For the white pie
- 4 tbsp / 56g unsalted butter, melted
- ½ cup / 125g grated parmesan cheese
- 1tbsp Italian season
- 2tsp garlic salt
To serve, optional
- 3tbsp olive oil
- 1tsp Italian seasoning
- 1/2tsp garlic salt
Equipment Needed
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Instructions
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Join Farideh Sadeghin in making these traditional Pizza Strips. Usually found in the grocery stores and bakeries of Rhode Island but simple and delicious to make at home.
Step 1:
For the dough, in a stand mixer fitted with a dough hook, combine the yeast, honey and water. Let sit until foamy, about 10 minutes. Add the flour and salt and mix on medium speed until a smooth dough forms, about 5 minutes. Cover the bowl with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
Step 2:
Divide the dough into two equal-sized balls. Drizzle two quarter sheet trays each with ½ of the olive oil and, using oiled fingers, gently spread the pizza dough onto the pan. Be gentle with it, it won’t spread all the way to the edges. Drizzle each with the remaining oil over the top of the dough and cover with plastic wrap. Let rise until doubled in size in a warm spot, about 1 hour.
Step 3:
For the red pie tomato sauce, mix all the ingredients together in a large bowl.
Step 4:
Preheat your Gozney oven to 800°F / 420°C (stone floor temperature). Using oiled fingertips, spread the dough to the corners of the pizza trays. Spread a thick layer of the red tomato sauce onto one of the trays — you want it to be thick. Spread the sauce almost entirely to the edge, leaving about ½-inch border.
Step 5:
On the other tray, brush the dough with half of the butter and half of the parmesan, plus all of the Italian seasoning and garlic salt. Let both doughs rise uncovered, for 30 minutes longer.
Step 6:
Before popping the first tray into the oven, cut the flame on the oven. Bake the pies, one at a time and rotating every couple of minutes, until the crust is lightly golden and the pie is puffed, about 5 to 7 minutes. Repeat with the remaining pie.
Step 7:
Cool completely, then brush the remaining butter on the white pie and sprinkle with the remaining parmesan.
Step 8:
To serve, mix together the olive oil, Italian seasoning and garlic salt. Slice each tray into 4 strips and serve with the seasoned olive oil.
