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Rhode Island Style Pizza Strips (Tomato Pie & White Strips)
A classic Rhode Island bakery treat – thin, chewy pizza strips topped either with a bright uncooked tomato puree (tomato pie) or a buttery Parmesan‑herb mixture. Made with a high‑protein bread‑flour dough, three rises, and baked at blistering 800°F in a Gozney oven. Serve at room temperature, cut into strips, and enjoy with a simple olive‑oil dipping sauce.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Oven reaches 800°F – use oven mitts and keep children away.
- • Hot baking trays retain heat for several minutes; handle with care.
- • Melted butter can splatter; melt slowly over low heat.
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