Rhode Island Style Pizza Strips (Tomato Pie & White Strips)

Ingredients

• 2 tsp Active dry yeast (for 500 ml warm water)
• 500 g Bread flour (high protein) (gives chew and structure)
• 1 tbsp Sugar
• 1 tsp Salt
• 500 ml Warm water (115°F (46°C))
• 1 cup Tomato puree (pata) (uncooked, unsalted Italian tomatoes)
• 1 tsp Dried oregano
• 2 cloves Fresh garlic (grated)
• 2 tbsp Olive oil (for pans) (to coat baking trays)
• 2 tbsp Butter (melted for white strips)
• 2 tbsp Parmesan cheese (powdered) (sprinkled on white strips)
• 1 pinch Garlic powder
• 1 tsp Italian seasoning (or extra oregano)
• 2 tbsp Olive oil (for dipping sauce)
• ¼ tsp Chili flakes (optional)

Instructions

1. Activate yeast

   Combine warm water (115°F) with sugar and active dry yeast in the mixing bowl. Stir gently and let sit until foamy, about 5 minutes.

   Time: PT5M

2. Mix and knead dough

   Add bread flour, salt, and the foamy yeast mixture to the bowl. Start the mixer on low speed until ingredients combine, then increase to medium‑high and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.

   Time: PT10M

3. First rise (bulk fermentation)

   Cover the bowl with plastic wrap and let the dough rise in a warm (≈75°F) place until doubled, about 60 minutes.

   Time: PT60M

4. Divide dough and oil trays

   Punch down the risen dough, divide it in half, and shape each piece into a rough rectangle. Lightly oil two baking trays with olive oil, then place each dough half onto a tray and gently stretch to fill about two‑thirds of the pan.

   Time: PT10M

5. Second rise

   Cover each tray loosely with plastic wrap or a damp towel and let rise until noticeably puffed, about 60 minutes.

   Time: PT60M

6. Prepare uncooked tomato sauce (pata)

   In a small bowl combine tomato puree, a pinch of salt, dried oregano, and grated fresh garlic. Mix until smooth.

   Time: PT10M

7. Assemble tomato‑pie strip

   Spread a generous layer of the raw tomato sauce over the risen dough on the first tray, leaving a thin border around the edges.

   Time: PT5M

8. Assemble white‑pizza strip

   Brush the second tray’s dough with melted butter, then sprinkle evenly with powdered Parmesan, a pinch of garlic powder, and Italian seasoning.

   Time: PT5M

9. Third rise (final proof)

   Cover both trays again and let them rest for another 30 minutes so the dough reaches the pan edges.

   Time: PT30M

10. Preheat oven

    Preheat the Gozney oven to 800°F (425°C). Allow the fire to stabilize before baking.

    Time: PT10M

    Temperature: 800°F

11. Bake tomato‑pie strip

    Slide the tray with tomato sauce into the oven. Bake for 8–10 minutes, rotating halfway, until the crust is golden and the sauce looks slightly set.

    Time: PT10M

    Temperature: 800°F

12. Bake white‑pizza strip

    Immediately bake the butter‑Parmesan tray for another 8–10 minutes, rotating as needed, until the top is lightly browned and the crust is crisp.

    Time: PT10M

    Temperature: 800°F

13. Cool to room temperature

    Remove both trays and place on a cooling rack. Let cool completely (about 30 minutes) – Rhode Island pizza strips are traditionally eaten at room temperature.

    Time: PT30M

14. Cut and serve

    Using kitchen scissors or a sharp knife, cut each sheet into 1‑inch wide strips. Serve as‑is or with a simple dipping sauce made by mixing olive oil, Italian seasoning, salt, chili flakes, and a pinch of garlic powder.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

12 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Active dry yeast: instant yeast
• Instead of Bread flour (high protein): all‑purpose flour (less chewy)
• Instead of Sugar: honey
• Instead of Tomato puree (pata): canned crushed tomatoes, drained
• Instead of Fresh garlic: garlic powder (¼ tsp)
• Instead of Olive oil (for pans): vegetable oil
• Instead of Butter: margarine
• Instead of Parmesan cheese (powdered): pecorino romano

Equipment Needed

• Stand mixer with dough hook
• Large mixing bowl
• Plastic wrap
• Kitchen towel
• Two sheet‑metal baking trays (≈12×9 in)
• Pastry brush
• Microplane or fine grater
• Measuring cups & spoons
• Gozney or other high‑heat oven
• Spatula or bench scraper
• Scissors (for cutting strips) (optional)
• Cooling rack

Critical Steps — Do Not Skip

• Yeast activation – ensure water is not too hot.
• Kneading – achieve a smooth, elastic dough.
• First and second rises – allow dough to double in size.
• Oil coating of trays – prevents sticking and aids crisping.
• Third rise – dough must reach pan edges before baking.
• Baking at 800°F – high heat is essential for authentic texture.

Chef Tips from the Video

• Use high‑protein bread flour for the signature chew.
• A light coat of oil on the dough surface before the third rise creates a crisp, almost fried bottom.
• If you don’t have a Gozney, preheat a home oven to its maximum and use a pizza stone to mimic the intense heat.
• Cut strips with scissors to keep the crumb airy and avoid tearing.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic and store up to 3 days. Eat at room temperature before serving.

Freezer: Freeze baked, cooled strips in a single layer, then bag; reheat in a hot oven for 5 minutes.

Room temperature: Best consumed within 4 hours of cooling; keep covered with wax paper.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated after the first rise; bring to room temperature before shaping.
• Raw tomato sauce (pata) keeps refrigerated for up to 3 days.
• Baked strips freeze well; reheat in a preheated oven for best texture.