Great Grandma Lepres 4th Generation Pizza Rhode Island Pizza Recipes

GREAT-GRANDMA LEPRE'S 4TH-GENERATION PIZZA (RHODE ISLAND PIZZA)

Steps:

• Using your hands, combine flour, shortening and salt in a large bowl. Make a well in the center and set aside.
• In a small bowl, mix sugar and 1/2 cup warm water.
• When completely dissolved, add yeast and allow to foam up.
• Add wet mixture into the well of dry ingredients.
• Using hands, slowly bring flour mixture into the center, combining and kneading.
• Gradually add 2 cups of lukewarm water as you continue to knead. If dough sticks to your hands, add more flour a little at a time. If it feels hard and resistant, add a little water. When this forms a ball, coat with a thin film of olive oil.
• Cover loosely with a towel and let dough rise in a warm place 2 hours.
• When risen, with dough still in the bowl, punch it in the center.
• Separate into halves, and place each half oil side down on two pizza pans or cookie sheets.
• Spread and stretch dough from the center out, being sure to leave a lip around the edge.
• Cover loosely with a towel and allow to rise another hour.
• When you're ready to cook, preheat oven to 400 degrees.
• Spread a thin layer of one can crushed tomatoes over the dough.
• Add salt, pepper, oregano and basil to taste.
• Leave as is, or sprinkle freshly grated parmesan cheese over tomatoes.
• Bake 15 minutes, then check using a spatula to raise pizza and peek underneath.
• Bake further until the crust is crispy and golden brown.

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.

GRANDMA PIZZA

Steps:

• Place potato into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Mash the potato and let cool to room temperature, 15 to 20 minutes.
• Combine flour, brown sugar, salt, yeast, and 2 tablespoons oil in the bowl of an electric stand mixer. Add water and mix on low speed until it comes together and no dry flour remains. Add the potato and increase speed to medium until dough is stretchy.
• Coat the bottom of a square, lipped baking sheet with the rest of the oil. Place the dough on the baking sheet and spread it out, edge to edge. Use cooking spray to coat plastic wrap. Cover the dough and let rest at room temperature for 2 hours.
• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 1/4 cup olive oil in a cold, 8-inch skillet over medium heat. Add garlic and cook for 2 to 3 minutes. Reduce heat to low and flip the garlic until is lightly browned. Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes and combine for about 2 minutes; add sugar and cook for 2 minutes. Stir in basil. Season sauce with salt and pepper.
• Remove the plastic wrap and adjust the pizza dough if necessary, ensuring it fills the pan from corner to corner. Spread 1 cup of sauce over the crust using a spoon, leaving a 1-inch border. Coat the top with 1/2 of the Parmigiano-Reggiano cheese.
• Bake in the preheated oven for 5 minutes. Remove from the oven and add mozzarella cheese evenly over the entire pizza. Add more tomato sauce randomly over the pizza and add remaining Parmigiano-Reggiano cheese. Return to the oven and bake until crust is well browned and cheese is melted and lightly browned in spots, about 10 minutes. Cool at room temperature for 5 minutes before cutting.