Inspired Rhode Island Style Pizza and African Music

Just made a dough for pizza and a quick red sauce. RI Style Pizza!

The beep is back on the neighbors surveillance camera so we are playing music.

Healing African Music, Deep Zulu Chants & Soothing Vocal Harmonies (this music is inevitable, pulled out of the earth like it's been there all along just waiting to be harvested)

and homemade pizza

https://www.youtube.com/watch?v=tobmxwOl0s4&list=RDtobmxwOl0s4&start_radio=1 

I just made dough (semolina flour, sourdough rye, whole wheat flour bread flour, cornmeal, yeast salt olive oil), and let it sit for a few hours then I stretched it onto a pizza pan pan and made a quick saute of  2 chopped onions, 4 cloves of garlic, black olives sliced, creating a sauce with canned whole tomatoes cut, tomato paste, dried basil, dried oregano, dried parsley, and Chianti.

We ate it with marinated artichoke hearts. 

RI Pizza 

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.

https://www.kingarthurbaking.com/recipes/rhode-island-pizza-strip-recipe