Saturday, August 05, 2017

RI Pizza: Red Bread, Pizza Strips, Party Pizza

Rhode Island Pizza with Sicilian roots.

Louie Umberto, who has worked at Palmieri's Bakery in Johnston for more than twenty years, shares with us his recipe for Palmieri's famous Pizza Strips. There's but a teaspoon of cheese called for in the recipe and that's enough to make two large pizzas."

Epicurious

RHODE ISLAND PIZZA


Louie Umberto, who has worked at Palmieri's Bakery in Johnston for more than twenty years, shares with us his recipe for Palmieri's famous Pizza Strips. There's but a teaspoon of cheese called for in the recipe and that's enough to make two large pizzas."

Ingredients

RHODE ISLAND PIZZA STRIPS
2 pounds pizza dough (homemade or store-bought)
1/4 cup olive oil
1 (28 ounce) can crushed or ground, peeled tomatoes in puree
3 teaspoons salt
1/2 teaspoon coarse ground black pepper
3/4 teaspoon minced garlic
3/4 teaspoon dried oregano
1 teaspoon grated Pecorino Romano cheese
Preheat oven to 400 degrees F.
Makes 16 strips

Source: The Providence and Rhode Island Cookbook by Linda Beaulieu

Preparation

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.

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