Rhode Island Pizza Strip

RHODE ISLAND pizza STRIP (½ SHEET)

DOUGH (Target: ~1,150 g)

Baker’s %

• Bread flour: 100%

• Water: 70%

• Salt: 2.5%

• Olive oil: 3.5%

• Sugar: 2%

• IDY: 0.65%

Weights

• Bread flour: 650 g

• Water (room temp): 455 g

• Salt: 16 g

• Olive oil: 23 g

• Sugar: 13 g

• IDY: 4.2 g

Dough Method

1. Mix flour, sugar, IDY.

2. Add water → mix just until shaggy.

3. Rest 15 min (autolyse).

4. Add salt + oil → mix until smooth but not tight.

5. Bulk ferment 60–90 min, 1 fold at 30 min.

6. Heavily oil ½ sheet pan.

7. Gently stretch dough into pan.

8. Cover → cold ferment overnight (up to 48 hrs).

9. Bring to room temp 90 min before baking.

10. Lightly dock (fingertips or docker).

🚫 No par-bake.

THICK RED STRIP SAUCE (20 oz – Perfect Coverage)

Ingredients

• Crushed tomatoes: 28 oz can (7/11 or Sclafani)

• Tomato paste: 3 Tbsp

• Olive oil: 2 Tbsp

• Salt: 1½ tsp (adjust after reducing)

• Sugar: ½–1 tsp

• Garlic powder: ¼ tsp (optional, keep it subtle)

Sauce Method

1. Olive oil in saucepan over medium.

2. Add crushed tomatoes + paste.

3. Stir well, bring to gentle simmer.

4. Reduce 30–45 min, uncovered, stirring often.

5. Sauce should be thick enough to mound on a spoon.

6. Cool completely.

👉 Measure 20 oz for the pan.

ASSEMBLY

1. Oven 450°F

2. Stretch dough fully if needed.

3. Dock lightly.

4. Spread 20 oz sauce evenly (offset spatula).

5. Leave ¼” border.

6. No cheese.

BAKE

• Rack just below center

• 15–20 min

• Bottom should be set, edges lightly fried, sauce darkened

FINISH (After Bake)

• Finely grated Romano cheese

• Optional drizzle of EVOO

What This Gives You

• Soft, focaccia-like crumb

• Structured slice that holds in one hand

• Sauce-forward, bakery-style flavor

• Pure Rhode Island nostalgia