Rhode Island Style Pizza Strips Aka Bakery Pizza Recipes

RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
• Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
• Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil.
• Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes.
• Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.

RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
• Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
• Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil.
• Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes.
• Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.

RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
• Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
• Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil.
• Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes.
• Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.

RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
• Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
• Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil.
• Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes.
• Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.

RHODE ISLAND-STYLE PIZZA STRIPS AKA BAKERY PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
• Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
• Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil.
• Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes.
• Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.