Rhode Island Pizza Strip

Recipe by Martin Philip
12 Reviews 4.8 out of 5 stars

At first glance, the Rhode Island “pizza strip” — also known as “bakery pizza,” “party pizza,” or even “red bread” — doesn’t even look like pizza. It’s thin, cheese-less, and covered with an assertive garlic-infused tomato sauce that concentrates and sweetens during baking, offering up a jammy contrast to the crisp-bottomed crust. While Rhode Island pizza may be a far cry from cheesy Detroit-style, it shares the stage with Philadelphia-style tomato pie, New Haven pies topped only with sauce and grated Romano, and even Naples’ pizza marinara and Sicily’s sfincione. You won’t get a cheese pull, but we hardly think you’ll miss it: Few pies celebrate a good crust and rich tomato sauce better than this unassuming pizza.

Prep
20 mins
Bake
17 to 24 mins
Total
3 hrs 30 mins
Yield
one 13" x 13" pizza
Side photo of a stack of Rhode Island Pizza Strip slices. - select to zoom
Side photo of a stack of Rhode Island Pizza Strip slices. - select to zoom
Rhode Island Pizza Strip sliced and arranged on a cutting board. - select to zoom
Play Button for Rhode Island Pizza Strip YouTube Video - select to zoom
Top down photograph of Rhode Island Pizza Strip showing the middle slice bottom up with golden brown baked tones. - select to zoom
Detail shot of tomato topping on Rhode Island Pizza Strip. - select to zoom
Detailed side photo of a stack of Rhode Island Pizza Strip slices. - select to zoom
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Instructions

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  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.  

  2. In a large bowl, whisk together the flour, sugar, yeast, and salt until well combined. Add the water and olive oil and mix until thoroughly combined. Transfer the dough to a lightly floured work surface and knead for 3 to 5 minutes, until smooth and springy.  

  3. Cover the dough and place it in a warm spot (about 70°F to 75°F) for 75 to 90 minutes, until doubled in size; the dough should be puffy and jiggly. 

  4. To prepare the pan: Coat the inside of one Grandma-style pizza pan, or one 13" x 18" half-sheet pan with the olive oil, being sure to oil up the sides. (Note that if you use a half-sheet pan, the pizza will be slightly thinner.) 

  5. To shape the dough: Transfer the dough to the pan and turn once to coat in oil. Gently press and stretch the dough, using your fingertips to dimple the surface and encourage it to cover as much of the pan as possible (it won’t fill out the whole pan yet). Cover and let it rest for 30 minutes, then dimple again, pressing it further and stretching it into the corners of the pan.  

  6. Cover the dough and let it rest for 45 to 60 minutes, until slightly puffy. In the last 30 minutes of the rise time, preheat the oven to 450°F with a rack in the bottom and upper third, and prepare the sauce. 

  7. To make the sauce: In a medium bowl, whisk together the ingredients. Set aside at room temperature until you’re ready to top the pizza.  

  8. To bake the pizza: Gently encourage the dough into the pan corners, if necessary. Top the pizza with the sauce, spreading it almost all the way to the edges, leaving only a thin border (1/4") of dough exposed. (Some sauce over the edge is OK.) 

  9. Bake the pizza on the bottom rack of the oven for 20 to 25 minutes. Use a spatula to lift the pizza and check the bottom: Once it’s brown, transfer the pizza to the top rack and broil for 2 to 4 minutes, until charred in spots. Home ovens can vary widely, so use visual cues and your own preferences to gauge when you’ve achieved the perfect bake. 

  10. Remove the pizza from the oven and carefully transfer it from the pan to a rack to cool to prevent the bottom from becoming soggy. (A giant spatula is a helpful tool here.) 

  11. Finish the pizza with grated cheese, olive oil, red pepper flakes, and dried herbs, if desired. Slice into rectangular pieces before serving. 

  12. Storage instructions: Rhode Island Pizza Strip is best enjoyed the day it’s baked. Store leftovers in an airtight container in the refrigerator for up to 2 days; to reheat, wrap in foil and place in a low-temperature oven until warm. 

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