Wood-Fired Pizza Strips (Rhode Island Style) | Arteflame

Introduction

Imagine biting into a slice of thick, airy dough that's been kissed by the fire. The rich, herbaceous tomato sauce clings to the focaccia-like crust, while the bottom offers that irresistible crunch only a flat-top grill can provide. These Rhode Island Pizza Strips aren't just a snack; they are a nostalgic journey to the Ocean State, reinvented with a smoky, open-air twist perfect for backyard entertaining.

Why You'll Love This Recipe

This recipe is a total game-changer because it actually gets better as it sits. Unlike traditional pizza that needs to be devoured hot, these strips are designed to be enjoyed at room temperature, making them the ultimate stress-free appetizer for parties. Plus, cooking the dough on the Arteflame adds a layer of depth and texture that a standard oven simply can't replicate. It is rustic, bold, and unapologetically delicious.

My Secrets for Perfection

• Don't be shy with the olive oil; it effectively "fries" the bottom of the crust on the griddle for that bakery-style crunch.
• Let the finished pizza cool completely before cutting. This allows the heavy sauce to set and meld with the dough for the authentic experience.
• Keep the dough about 1/2 inch thick to maintain that signature focaccia-like chewiness without it becoming heavy.

Make It Your Own

If you can't find San Marzano tomatoes, any high-quality crushed tomato works, though you may need a pinch more sugar to balance the acidity. For a gluten-free version, swap the dough for your favorite gluten-free pizza blend, just watch the heat carefully to prevent burning.

Ingredients

For the Dough and Base

• 2 lbs Fresh pizza dough (store-bought or homemade), room temperature
• 1/4 cup Extra virgin olive oil (for the grill surface and brushing)

For the Authentic Sauce

• 1 can (28 oz) Crushed San Marzano tomatoes
• 3 tbsp Tomato paste (to thicken)
• 2 cloves Garlic, minced
• 1 tbsp Dried oregano (essential for the RI flavor profile)
• 1 tsp Garlic powder
• 1/2 tsp Red pepper flakes (optional for heat)
• 1 tsp Sugar (to balance acidity)
• Salt and freshly cracked black pepper to taste

The Finish

• 2 tbsp Pecorino Romano cheese, grated (optional, but traditional)
• Fresh basil leaves for garnish

Instructions

Step 1: Prepare the Grill and Sauce

1. Start by firing up your Arteflame grill. You want to build a medium-hot fire in the center to get the cooktop griddle hot. Aim for a temperature range between 400°F and 450°F on the flat cooktop surface.
2. While the grill heats up, prepare your sauce. In a bowl, combine the crushed tomatoes, tomato paste, minced garlic, oregano, garlic powder, sugar, red pepper flakes, salt, and pepper. Mix thoroughly. Unlike standard pizza sauce, this should be thick and heavily seasoned. Set aside to let the flavors marry.

Step 2: Shape the Dough

1. On a clean surface, divide your dough into manageable portions (rectangular shapes work best for strips).
2. Gently stretch the dough by hand. You are looking for a slightly thicker crust than a Neapolitan pizza—think focaccia thickness, about 1/2 inch thick. Do not use a rolling pin, as you want to preserve the air bubbles in the dough.
3. Brush one side of the dough generously with olive oil to prevent sticking and ensure a golden sear.

Step 3: Grill the Base

1. Apply a thin layer of vegetable oil or butter to the Arteflame cooktop.
2. Place the dough onto the flat steel griddle, oiled-side down. Grill for 2–3 minutes until the bottom is crispy and shows grill marks, and the top begins to bubble.
3. While the first side cooks, brush the top side with olive oil.
4. Flip the dough over. The grilled side should now be facing up.

Step 4: Sauce and Finish

1. Immediately spoon a generous amount of the tomato sauce onto the grilled surface. Spread it thick and evenly, leaving only a small border for the crust. Rhode Island strips are famous for being "sauce-heavy."
2. Let the dough continue to cook on the bottom for another 3–4 minutes. The heat from the griddle will cook the dough through, while the heat radiating from the center of the grill warms the sauce.
3. Once the bottom is crisp and the dough is cooked through, remove the pizza from the grill and place it on a wire rack or cutting board.

Step 5: Cool and Serve

1. Allow the pizza to cool significantly. This step is crucial for authenticity; the sauce needs time to set into the dough.
2. Once cooled to room temperature, cut the pizza into rectangular strips using a pizza cutter or kitchen shears.
3. Dust lightly with Pecorino Romano if desired, and serve.

Tips

The secret to authentic Rhode Island strips lies in the sauce-to-dough ratio and the temperature at which you serve them. Do not skimp on the olive oil; it is essential for frying the crust on the flat top griddle to get that bakery-style crunch. Ensure your Arteflame surface is hot enough to blister the dough immediately upon contact, but move the dough further from the center fire if it browns too quickly before the middle sets. A common mistake is serving these while piping hot; patience is a key ingredient here. Letting the strips sit allows the heavy tomato sauce to soak slightly into the top layer of the crust, creating that signature texture where the sauce and bread become one unit. If you are using store-bought dough, let it sit out on the counter for at least an hour before grilling so it creates a relaxed, airy structure that stretches easily.

Variations

While Rhode Island purists will insist on red sauce only with no mozzarella, the versatility of the Arteflame allows for some delicious twists on the classic recipe. You can adjust the heat level or the texture of the dough to suit your guests' preferences. Here are a few ways to mix it up without losing the spirit of the dish:

• Spicy Arrabbiata Strips: Double the red pepper flakes and add a dash of calabrian chili paste to the sauce for a fiery kick.
• Roasted Garlic & Herb: Roast whole garlic cloves on the flat top while the grill heats up, mash them into the sauce, and top with fresh rosemary.
• Focaccia Style: Use a higher hydration dough and let it proof longer for a thicker, fluffier strip that acts more like bread than pizza.
• White Strips: Skip the tomato sauce entirely and use an emulsion of olive oil, minced garlic, and fresh herbs, finished with coarse sea salt.
• Balsamic Glaze: After the strips have cooled, drizzle a thick aged balsamic glaze over the top for a sweet and tangy finish.

Best pairings

Because Rhode Island Pizza Strips are a carb-heavy, savory snack with a rich acidity from the tomatoes, they pair best with beverages and sides that offer a refreshing contrast. The lack of heavy melted cheese makes them surprisingly light, allowing you to pair them with a variety of options. Serve these strips alongside:

• Crisp Italian Salads: An arugula salad with lemon vinaigrette and shaved parmesan cuts through the heavy tomato sauce.
• Cold Lagers: A crisp, cold beer like a Peroni or a Narragansett (for true RI authenticity) is the ideal beverage companion.
• Antipasto Platters: Serve with olives, marinated artichokes, and cured meats to round out the appetizer spread.
• Sparkling Sodas: Italian sodas in flavors like blood orange or lemon provide a sweet, bubbly palate cleanser.

Conclusion

Bringing a bakery classic to your outdoor kitchen changes the game. This Grilled Rhode Island Pizza Strips recipe preserves the nostalgia of the original "party pizza" while adding a culinary edge that only the Arteflame can provide. The combination of the smoky, wood-fired crust with the bright, herb-infused tomato sauce creates a flavor profile that is both comforting and sophisticated. Whether you are hosting a summer barbecue or looking for the perfect potluck dish that travels well, these strips are sure to be a conversation starter. Enjoy the process of stretching the dough and grilling in the open air—it is a true celebration of simple ingredients coming together to make something memorable.