Rhode Island-Style Pizza Strips aka Bakery Pizza
This recipe is inspired by the bakery pizza I used to have as a kid that can only be had in Rhode Island's Italian bakeries and markets. Don't let the lack of toppings stop you from trying this delicious recipe. Great for a party and kids love it!
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Recipe Summary
Ingredients
Directions
Cook's Notes:
If using a half-sheet pan, all of the dough goes in one pan. You can use any Romano or Parmesan you like (including the cheap stuff from the spaghetti sauce aisle of the supermarket) as long as it's finely grated. For the crushed tomatoes, I swear by Scalfani(R) brand. There's no citric acid, so the sauce stays a bit sweeter. You can easily divide this recipe in half for 1 pizza. I like homemade pizza dough, but use what's convenient for you. The supermarket dough works just fine. Just don't use a pre-made pizza shell; it's got to be fresh dough.