Pizza Strips

Tammy
Nov 21, 2024
3 min read

Updated: Aug 7

Copycat Recipe - AKA - Party Pizza

"This Rhode Island recipe is inspired by the bakery pizza I used to have growing up that can only be had in Rhode Island. Don't let the lack of toppings stop you from trying this delicious recipe. It's great for a party and kids love it!"

HELLO My New England PIZZA STRIP lovers... 🍕

Every bakery had their own take on it, and let me tell you—everyone had very strong opinions! If you walked into a room full of Rhode Islanders and asked, “Okay, so which bakery has the best strips?” you'd instantly get a flood of passionate responses. You’d hear names like Calvitto’s in Providence/Cranston, DeFusco’s in Warwick, DePalmieri’s in Johnston, Crugnale’s in Rumford/Cumberland, DePetrillo’s in North Prov./Smithfield, or La Salle in Providence. The loyalty runs deep—but for me? It’s always been Calvitto’s. Past, present, and forever my fave! 💛🍕

And if you’ve ever moved away from Rhode Island, you know the craving for those strips hits hard. So with this recipe, I’m really hoping my version brings you right back home. Fingers crossed it hits the spot for you too! 🤞🍞❤️

Pizza Strips

Servings – 16 Squares or 8 Strips Prep Time – 15 Minutes Cook Time – 20 Minutes

Ingredients:

2 - 16oz packages prepared pizza dough, or homemade - you can use my Hand Tossed Pizza Dough recipe just exclude the cornmeal for dusting.
1 - 28oz can crushed tomatoes
1/2 cup olive oil, divided
3 tablespoons grated Romano cheese
1 1/2 -2 tablespoons white sugar, depending on the sweetness of your tomatoes
3/4 teaspoon minced garlic
3/4 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees. Grease two baking sheets or line with parchment paper.

Roll or press 1/2 of the pizza dough out into a rectangle on one of the prepared baking sheets. Repeat with the remaining pizza dough.

Mix crushed tomatoes, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl; stir to dissolve sugar.

Spread 1/2 of the sauce evenly over each crust, spreading it all the way to the edges. Drizzle 2 tablespoons olive oil over each pizza.

Bake in the preheated oven until the crusts are crisp on the bottom and the sauce looks dry at the edges but is still moist in the middle, 15 to 20 minutes.

Let cool to room temperature on wire racks, about 20 minutes.

Cut each cooled pizza into eight 9x3-inch strips.

*For the authentic Rhode Island serving style, wrap each strip in a folded piece of wax paper. Yup that'd be me! 🙋🏻‍♀️ Keeping it real!

Notes:

I like homemade pizza dough, but use what's convenient for you. Supermarket dough works just fine. Just don't use a pre-made pizza shell; it doesn't taste the same. It's got to be fresh dough. - Trust me on this one!

Nutrition:

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.