Full Recipe
Author
Martin Philip | 2025-10-16
Description
At first glance, the Rhode Island “pizza strip” — also known as “bakery pizza,” “party pizza,” or even “red bread” — doesn't even look like pizza. It's thin, cheese-less, and covered with an assertive garlic-infused tomato sauce that concentrates and sweetens during baking, offering up a jammy contrast to the crisp-bottomed crust. While Rhode Island pizza may be a far cry from cheesy Detroit-style, it shares the stage with Philadelphia-style tomato pie, New Haven pies topped only with sauce and grated Romano, and even Naples' pizza marinara and Sicily's sfincione. You won't get a cheese pull, but we hardly think you'll miss it: Few pies celebrate a good crust and rich tomato sauce better than this unassuming pizza.
