Name: Rhode Island Pizza Strip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 15 min
Cuisine: Italian-American
Ingredients: 3 cups (360g) King Arthur Unbleached Bread Flour; 2 teaspoons granulated sugar; 1 1/2 teaspoons instant yeast; 1 1/4 teaspoons table salt; 3/4 cup plus 3 tablespoons (213g) water, lukewarm (95°F); 2 tablespoons (25g) olive oil; 1 tablespoon (12g) olive oil, for the pan; freshly grated hard cheese (e.g. Parmesan, Asiago, Romano), for topping; olive oil, for topping; optional; red pepper flakes, for topping; optional; dried oregano, for topping; optional; 1 3/4 cups (400g) crushed red tomatoes; one 6-ounce can (170g) tomato paste; 3 large cloves (21g) garlic, minced; 1 1/2 tablespoons (19g) olive oil; 1 tablespoon (12g) granulated sugar; 2 teaspoons Italian Herb Seasoning or oregano; 1 teaspoon table salt; 1/2 teaspoon black pepper

Ingredients

3 cups (360g) King Arthur Unbleached Bread Flour

2 teaspoons granulated sugar

1 1/2 teaspoons instant yeast

1 1/4 teaspoons table salt

3/4 cup plus 3 tablespoons (213g) water, lukewarm (95°F)

2 tablespoons (25g) olive oil

1 tablespoon (12g) olive oil, for the pan

Freshly grated hard cheese (e.g. Parmesan, Asiago, Romano), for topping

Olive oil, for topping; optional

Red pepper flakes, for topping; optional

Dried oregano, for topping; optional

1 3/4 cups (400g) crushed red tomatoes

One 6-ounce can (170g) tomato paste

3 large cloves (21g) garlic, minced

1 1/2 tablespoons (19g) olive oil

1 tablespoon (12g) granulated sugar

2 teaspoons Italian Herb Seasoning or oregano

1 teaspoon table salt

1/2 teaspoon black pepper

Instructions

Step 1: Weigh or measure the flour by gently spooning it into a cup and sweeping off any excess.

Step 2: In a large bowl, whisk together the flour, sugar, yeast, and salt until well combined. Add the lukewarm water and 2 tablespoons olive oil, then mix until thoroughly combined.

Step 3: Transfer the dough to a lightly floured surface and knead for 3 to 5 minutes, until smooth and springy.

Step 4: Cover the dough and place it in a warm spot (70°F to 75°F) for 75 to 90 minutes, until doubled in size and puffy.

Step 5: Coat the inside of a Grandma-style pizza pan or a 13″ x 18″ half-sheet pan with 1 tablespoon olive oil, including the sides.

Step 6: Transfer the dough to the pan and turn once to coat in oil. Use your fingertips to gently press and stretch the dough, dimpling the surface to help it cover the pan as much as possible. Cover and let rest for 30 minutes.

Step 7: Dimple and stretch the dough again to fill the corners, then cover and let rise for 45 to 60 minutes until slightly puffy. Meanwhile, preheat the oven to 450°F with racks in the bottom and upper third.

Step 8: To make the sauce, whisk together crushed tomatoes, tomato paste, garlic, 1 1/2 tablespoons olive oil, sugar, Italian Herb Seasoning or oregano, salt, and black pepper in a medium bowl. Set aside at room temperature.

Step 9: Gently press the dough into the pan corners if needed. Spread the sauce over the dough, leaving a thin 1/4″ border. Some sauce overlapping the edges is fine.

Step 10: Bake on the bottom oven rack for 20 to 25 minutes. Use a spatula to check the bottom; when brown, move to the top rack and broil for 2 to 4 minutes until charred in spots, watching carefully to prevent burning.

Step 11: Remove pizza from oven and transfer to a rack to cool, preventing sogginess on the bottom. Use a large spatula for easy handling.

Step 12: Finish with grated hard cheese, a drizzle of olive oil, red pepper flakes, and dried oregano if desired. Slice into rectangular pieces and serve.

Tips & Variations

Using a Grandma-style pan creates a thicker pizza, while a half-sheet pan makes for a thinner, crispier crust.

Letting the dough rest and rise twice results in a light, airy texture with crispy edges.

Try adding sliced fresh basil or sautéed vegetables as toppings after baking for extra flavor.

To make the sauce spicier, add a pinch of crushed red pepper flakes to the sauce mixture.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour provides more gluten, resulting in a chewier and more structured crust. All-purpose flour will work but may produce a slightly softer texture.

What if I don’t have instant yeast?

You can use active dry yeast instead, but dissolve it in lukewarm water first and allow it to proof for about 5 minutes before mixing with the other ingredients. Also, the rise time may be slightly longer.