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

The scent of tomato and oregano still transports me back to my college days, crammed into a tiny off-campus apartment with friends. Money was tight, but spirits were high, and every Friday night was pizza night. We’d pool our meager funds, trek to the local Italian bakery, and load up on a couple of pies that tasted suspiciously like this Rhode Island classic – a simple, saucy delight that proved you don’t need cheese to create a culinary masterpiece. It was cheap, it was cheerful, and it was the taste of freedom and friendship.

Recipe Overview

Prep Time: 3 hours
Cook Time: 15-25 minutes
Total Time: 3 hours 15 minutes – 3 hours 25 minutes
Servings: 16
Yield: 2 pizzas
Dietary Type: Vegan (optional: vegetarian if Parmesan cheese is added)

Ingredients

6 cups all-purpose flour, plus extra for dusting
2 tablespoons shortening
1 tablespoon salt
3 tablespoons granulated sugar
½ cup warm water (about 105-115°F)
2 (¼ ounce) packets dry yeast (check expiration date)
Olive oil
2 (14 ounce) cans crushed tomatoes
Salt
Pepper
Oregano
Basil
Freshly grated Parmesan cheese (optional)

Equipment Needed

Large bowl
Small bowl
Measuring cups and spoons
Clean kitchen towel
Pizza pans or cookie sheets
Spatula

Instructions

Combine the dry ingredients: In a large bowl, use your hands to thoroughly combine the flour, shortening, and salt. Create a well in the center of the mixture and set the bowl aside.
Activate the yeast: In a small bowl, mix the sugar with ½ cup of warm water. Ensure the sugar is completely dissolved. Add the yeast to the sugar-water mixture and allow it to foam up. This usually takes about 5-10 minutes and indicates the yeast is active and ready to use. If it doesn’t foam, your yeast may be expired.
Combine wet and dry ingredients: Pour the yeast mixture into the well of dry ingredients.
Knead the dough: Using your hands, slowly bring the flour mixture into the center, combining and kneading it with the wet ingredients.
Add water gradually: Gradually add 2 cups of lukewarm water as you continue to knead the dough. If the dough sticks to your hands, add more flour a little at a time (about a tablespoon or two at a time). If the dough feels hard and resistant, add a little more water, a tablespoon at a time, until it becomes soft and pliable.
Form and oil the dough: Continue kneading until the dough forms a smooth ball. Coat the ball with a thin film of olive oil to prevent it from drying out.
First rise: Cover the bowl loosely with a clean kitchen towel and let the dough rise in a warm place for 2 hours, or until doubled in size. A slightly warm oven (turned off!) is a great place for this.
Punch down the dough: After the first rise, with the dough still in the bowl, punch it down in the center to release the air.
Divide and shape: Separate the dough into two equal halves. Place each half, oil-side down, on two pizza pans or cookie sheets that have been lightly oiled or dusted with flour.
Stretch the dough: Spread and stretch the dough from the center outwards, being sure to leave a slightly raised lip around the edge to contain the sauce. This lip helps create that classic Rhode Island pizza crust.
Second rise: Cover the dough loosely with a towel and allow it to rise for another hour. This second rise contributes to the airy, chewy texture of the crust.
Preheat the oven: When you’re ready to cook, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Sauce the pizza: Spread a thin, even layer of one can of crushed tomatoes over each pizza dough. Avoid oversaucing; a thin layer is key to preventing a soggy crust.
Season generously: Add salt, pepper, oregano, and basil to taste. Don’t be shy with the herbs; they are the star of this pizza.
Add cheese (optional): If desired, sprinkle freshly grated Parmesan cheese over the tomatoes. Remember that traditionally, this pizza is made without cheese, but a little Parmesan adds a nice savory touch.
Bake: Bake for 15 minutes, then use a spatula to lift the pizza and peek underneath. The crust should be starting to brown.
Continue baking: Continue baking until the crust is crispy and golden brown, usually another 5-10 minutes. Keep a close eye on it, as oven temperatures can vary.
Cool and serve: Let the pizza cool slightly before slicing and serving.

Expert Tips & Tricks

Yeast Activation: Always check the expiration date of your yeast. To test if your yeast is still active, add a pinch of sugar to the warm water, then add the yeast. If it doesn’t foam up within 5-10 minutes, the yeast is likely dead and you’ll need to use fresh yeast.
Dough Consistency: The dough should be soft and slightly tacky but not overly sticky. Adjust the flour or water as needed to achieve the right consistency.
Warming Drawer: For the first rise, proofing dough in a slightly warm oven (turned off) creates a consistent, warm environment that helps the yeast activate more quickly.
Homemade Sauce: For an even more flavorful sauce, consider using fresh tomatoes that have been blanched, peeled, and crushed. You can also add a clove of minced garlic to the sauce for extra flavor.
Crispy Crust: To ensure a crispy crust, bake the pizza on a preheated pizza stone or baking sheet.
Adding toppings: Feel free to experiment with additional toppings, but remember the beauty of this pizza is in its simplicity. Roasted garlic, sliced onions, or a sprinkle of red pepper flakes can add a nice touch.

Serving & Storage Suggestions

Serve Great-Grandma Lepre’s pizza hot from the oven. A simple green salad makes a perfect accompaniment. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through and the crust is crispy. You can also reheat individual slices in a skillet on the stovetop for a crispy bottom crust. Freezing is not recommended as the crust can become soggy, but if you must, wrap individual slices tightly in plastic wrap and then aluminum foil. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving (1/8 of pizza)	% Daily Value*
Calories	201 kcal	10%
Total Fat	4.3 g	6%
Saturated Fat	0.7 g	4%
Cholesterol	1 mg	0%
Sodium	439 mg	19%
Total Carbohydrate	35 g	13%
Dietary Fiber	2 g	7%
Sugars	3 g	–
Protein	6 g	12%
Vitamin A	204 IU	4%
Vitamin C	4.4 mg	7%
Calcium	37 mg	4%
Iron	2 mg	11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend for the crust. You may need to adjust the amount of water, as gluten-free flours often absorb more liquid.
Whole Wheat: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Herbs: Experiment with different herbs in the sauce. Fresh oregano and basil are always a great choice. You could also add a pinch of dried red pepper flakes for a little heat.
Garlic: Add a clove or two of minced garlic to the crushed tomatoes for extra flavor. You can also roast the garlic beforehand for a milder, sweeter flavor.
Spicy: Add a pinch of red pepper flakes to the sauce or a drizzle of chili oil after baking for a spicy kick.
Vegetables: While this pizza is traditionally simple, you can add other vegetables like thinly sliced onions, bell peppers, or mushrooms.

FAQs (Frequently Asked Questions)

Q: Why is this pizza called Rhode Island pizza if it doesn’t have cheese (traditionally)?
A: Rhode Island pizza, sometimes called “pizza strips” or “bakery pizza,” is a regional style known for its simple tomato sauce base and lack of cheese. It’s a staple in bakeries and pizzerias across the state.

Q: Can I use canned tomato sauce instead of crushed tomatoes?
A: While crushed tomatoes are recommended for the best texture and flavor, you can use tomato sauce in a pinch. Just be sure to adjust the seasoning to taste, as tomato sauce can be more acidic.

Q: How do I prevent the crust from becoming soggy?
A: The key is to avoid oversaucing the pizza and to bake it on a preheated surface, such as a pizza stone or baking sheet. Also, make sure your oven is hot enough (400°F/200°C).

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 24 hours in advance. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate. Allow the dough to come to room temperature for about 30 minutes before shaping.

Q: What is shortening and can I substitute it with something else?
A: Shortening is a type of solid fat that helps create a tender crust. If you don’t have shortening, you can substitute it with an equal amount of butter or olive oil, although the texture of the crust may be slightly different.

Final Thoughts

Great-Grandma Lepre’s pizza is more than just a recipe; it’s a taste of Rhode Island tradition. Its simplicity is its strength, showcasing the vibrant flavors of fresh tomatoes, aromatic herbs, and a perfectly baked crust. I urge you to try this recipe and experience the joy of creating a dish that’s both comforting and surprisingly elegant. Share it with friends and family, and don’t be afraid to add your own personal touch. And if you’re feeling adventurous, pair it with a crisp, dry Italian white wine for a truly authentic experience. Buon appetito!

Great-Grandma Lepre’s 4th-Generation Pizza (Rhode Island Pizza) Recipe