Rhode Island-Style Pizza Strips aka Bakery Pizza Recipe - Allrecipes.com
Rhode Island-Style Pizza Strips aka Bakery Pizza Recipe
  • READY IN 1 hr

Rhode Island-Style Pizza Strips aka Bakery Pizza

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper.
  2. Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles.
  3. 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.
  4. 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.
  5. Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.
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  • 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® 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.

Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2013

Outstanding! I'm a transplant from Rhode Island to Florida. This is great, like going to the corner bakery back home, and very easy to make.

Most Helpful Critical Review
Oct 07, 2013

I became a member just to review this recipe! Not even close to RI bakery pizza strips. Took one bite.


8 Ratings

Jan 04, 2015

I have tried to make RI pizza strips several times with no luck. Always something was off. Was one of my fav foods when I was there, I was born and raised there then moved away as an adult. These were the BOMB! I made my own dough, and unlike me I actually followed the recipe to the tee... I had to cook them a couple min longer, probably a climate thing, but LET ME TELL YOU...they rocked!!!! Thank you so much, the exact taste I have been missing, this is a KEEPER!!

Aug 27, 2015

Pretty darn close as-is. I cut the sugar to 2 tablespoons, and add a small can (8 oz)of tomato sauce. We like ours extra saucy. I've made this 20+ times for various functions, and the RI er's actually like mine better. Or maybe there just being nice. In any case it's always a big hit.

Aug 11, 2015

I was born and raised in little Rhody and love bakery pizza!!!! So, for homemade pizza strips, WOW....!!!!! I've made this several times and have not been disappointed at all! I did cut down to 1 Tbsp. of sugar and it's just fabulous. I make it often and am very pleased each time....a keeper for sure. YUM!

Mar 06, 2015

I made this for my daughter's class for part of her state report that she did on RI. It is yummy, however I found it to be far too sweet, so I would suggest reducing the amount of sugar and tasting the sauce before adding more. I know canned tomatoes vary in sweetness, so maybe the cans I used were extra sweet. Just a tip!


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 723 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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