Best Great Grandma Lepres 4th Generation Pizza Rhode Island Pizza Recipes

Great-Gram Grosso's Pizza Crust image

Provided by Kalyna

Time 2h35m

Yield 8

Number Of Ingredients 7

½ cup warm water
1 (.25 ounce) package active dry yeast
½ teaspoon white sugar
4 ½ cups all-purpose flour
1 teaspoon salt
1 cup water
⅓ cup olive oil

Steps:

Combine 1/2 cup warm water, yeast, and sugar in a small bowl. Set aside until foamy, about 5 minutes.
Mix flour and salt together in a large bowl. Add water, oil, and yeast mixture; mix well.
Turn dough onto a lightly floured surface and knead until dough forms a solid lump, about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
Preheat the oven to 400 degrees F (200 degrees C).
Divide dough in half and spread out onto 2 pizza pans, making two 16-inch pizzas.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 54.3 g, Fat 9.7 g, Fiber 2.1 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 294 mg, Sugar 0.5 g

R.I. Pizza Strips image

Provided by star pooley

Time 20m

Number Of Ingredients 8

2 lb store bought or homemade pizza dough
1/4 c olive oil, extra virgin
1 can(s) (28-ounce) crushed or ground, peeled tomatoes in puree
3 tsp salt
1/2 tsp coarse ground black pepper
3/4 tsp minced garlic
3/4 tsp dried oregano
1 tsp grated pecorino romano cheese

Steps:

1. Preheat oven to 400 degrees.
2. Divide the dough in half. Spread the dough onto 2 baking sheets, 18x24 inches each, that have been wiped with a little olive oil.
3. In a bowl, combine the remaining ingredients. Spread the mixture evenly over the dough. Sprinkle lightly with additional olive oil. Bake until crust is crisp, approximately 15 to 20 minutes. Cut the pizza on each baking sheet into 16 strips, each approximately 9x3 inches in size.

Great-Grandma Lepre's 4th-Generation Pizza (Rhode Island Pizza) image

Provided by PBF6095

Categories European

Time 3h45m

Yield 2 pizzas

Number Of Ingredients 15

6 cups all-purpose flour
2 tablespoons shortening
1 tablespoon salt
3 tablespoons granulated sugar
1/2 cup warm water
2 (1/4 ounce) packets dry yeast (check expiration date)
extra flour
additional warm water, if needed
olive oil
1 (14 ounce) can tomatoes, crushed
salt
pepper
oregano
basil
freshly grated parmesan cheese (optional)

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.