Tomato Pan Pizza, Rhode Island Style
If you know, you know. This is my recipe for old-school Rhode Island pan pizza (aka pizza strips), an Italian American classic. The thick, olive-oil-rich crust is topped edge-to-edge with a rich tomato sauce, cut into saucy red strips, and served at room temperature. They stay fresh and flavorful for 2-3 day, ideal for quick lunches or late-night snacking.
Equipment
Ingredients
- 3 tablespoons extra virgin olive oil
- ¼ cup finely chopped onion
- 2 teaspoons grated or finely chopped garlic
- 1 6-ounce can tomato paste
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper
- 1 28-ounce can chopped tomatoes
- 1 teaspoon granulated sugar
- 2 pounds prepared pizza dough or use the recipe below
Quick-rise pizza dough
- 4 cups all purpose flour
- 1 tablespoon instant or rapid rise yeast
- 2 teaspoons salt
- 1¼ cups water
- 1 teaspoon honey
Instructions
Cook the pizza sauce:
- Place a large saucepan over medium heat. Add 2 tablespoons of the olive oil and stir in ¼ cup finely chopped onion. Cover the pan and cook about 5 minutes (covering the pan creates steam which will soften the onions quicker).
- Add 2 teaspoons grated or finely chopped garlic, 1 6-ounce can tomato paste, 2 teaspoons dried oregano, 1 teaspoon salt and black pepper to taste. Stir and cook about 1 minute in the oil. Add 1 28-ounce can chopped tomatoes and 1 teaspoon granulated sugar. Bring to a simmer and cook 15 minutes. Stir the sauce frequently so it doesn't stick to the bottom of the pan. Cool to room temperature, or refrigerate up to 3 days before baking the pizza.
Assemble and bake the pizza:
- Preheat the oven to 375F, with the rack positioned in the center. Line a rimmed 13x18-inch baking sheet with a piece of parchment paper. If your dough is refrigerated, bring it to room temperature.
- Gently stretch the dough until it reaches all corners of the pan. If it begins to resist, let it rest for a few minutes until and try again. Use a spatula or the back of a large spoon to spread the sauce evenly over the top of the dough. It will be a thick layer. Drizzle the remaining tablespoon of olive oil along the edge of the dough.
- Bake the pizza on the center rack for 30 minutes, or until the edge of the crust is golden. When it's cool enough to touch, slide the pizza onto a cutting board using the parchment paper. Slice into rectangles.
Make the dough:
- Put 4 cups all purpose flour, 1 tablespoon instant or rapid rise yeast, and 2 teaspoons saltin a the bowl of a heavy-duty stand mixer fitted with the dough hook. Stir about 30 seconds until combined. Add 1¼ cups water and 1 teaspoon honey and increase the speed to medium-high. Mix until the dough forms a smooth ball, about 5 minutes. It will feel soft and a little sticky.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and set aside to rise until doubled in bulk. This should take about 2-3 hours at warm room temperature. For a slow-rise version: Allow the dough to rise on your counter for an hour, then place in the refrigerator up to 24 hours. Remove it from the fridge about 2 hours before making the pizza.
- Punch the dough down and reshape into a flattened ball. Stretch into the prepared pan, top with the sauce and bake according to the directions above.
Notes
- Store the pizza at room temperature in a covered container 1-2 days, or 3 days in the refrigerator.
Nutrition
Calories: 190kcalCarbohydrates: 33gProtein: 5gFat: 4gSodium: 390mgFiber: 1gSugar: 1g
