Best 4 Rhode Island Pizza Recipes

RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA

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.

HOT WIENERS RHODE ISLAND STYLE

Steps:

• In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.
• In a medium sauce pot boil hot dogs with salt and steam buns.
• When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.

RHODE ISLAND PIZZA

Steps:

• Preheat oven to 400 degrees F. Divide the dough in half. Spread the dough onto 2 baking sheets, 18x24 inches each, that have been wiped with a little olive oil. 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.

GREAT-GRANDMA LEPRE'S 4TH-GENERATION PIZZA (RHODE ISLAND PIZZA)

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.