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The Elusive Pizza Strip

I have been hearing about the non-cheesy Pizza Strips of Rhode Island forever but have never tried them. I sampled my first PIzza Strips today at Superior Bakery in Cranston which was recommended by an Ocean Stater. Is Crugnale, Palmieri or DeFusco much different? So far I am a bit underwhelmed in an english muffin, jar sauce kind've way. What am I missing?

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      1. re: invinotheresverde

        blasphemy

        turn in you Rhode Islander card immediately

        whats next - you dont like dels?

          1. re: joe777cool

            Hey, more strips for the rest of us! I can definitely see how they'd be an acquired taste (or a never acquired taste), like many oddball RI specialties.

            1. re: joe777cool

              Ok, I'm from CT but I've gotta say I've had Del's twice. Once at a fair (it was ok but I guess I'm used to Paul Newman's lemonade) and again in the Narragansett Shandy and it was just completely awful. It had an oily texture to it and the lemon flavor/scent was reminiscent of lemon Pledge.
              Do you really like Del's?

            2. re: invinotheresverde

              Live and work in RI, and I also detest pizza strips.

                  1. re: invinotheresverde

                    I will say that we get Superior pizza strips delivered to the store and people LOVE them. I can't figure it out.

                    1. re: invinotheresasister

                      Superior are by far the worst too! oh well. When you get then hot and freash from the bakery they arent half bad, but in the stores they are dry and tasteless.

            3. CCG is right. Pizza strips suck. I think the only way you can appreciate them is if you were born in RI and remember having them at your sixth birthday party.

              3 Replies
              1. re: Gin n Tonic

                I grew up with them when they first beCAME a Rhode Island thing...early 50s...Rhode Islanders eat them, but, I think we do not know WHY we eat them. They are 100 per cent "what you see is what you get."

                1. re: Gin n Tonic

                  I think there's a lot to this. I like them, but then again I live in Virginia and might eat a couple once a year. My first memory of them is of a box of pizza strips on the counter at Dutchland Farms -- I think they cost $0.07/strip.

                  Good for the lactose intolerant, too!

                  1. re: Bob W

                    And my first memory is Norwood Bakery(PostRoad-Warwick)...circa 1954-1955--.10 cents a strip

                2. The best pizza strips are at Calvitos and DePetrillos. Crugnale really arent that good, Superior are even worse, and DeFusco's.....well they have been closed down. It is pizza dough with sauce, however, so I would temper your expectations. A box of "party pizza" never last very long at my house though!

                  1. I like the pizza strips from Buono's Bakery.

                    2 Replies
                    1. re: RIRN2008

                      A bad pizza strip is truly nasty. If they're not fresh they can get really soggy, and obviously since they're only sauce and dough you need to have great versions of both to succeed.

                      A good pizza strip (I can only vouch for Calvito's in Wakefield and Narragansett) with a nice bite to the crust and a tangy sauce can be pretty darn satisfying!

                      1. re: RIRN2008

                        The pizza strips from Buono's (formerly Monda's) on Hartford Ave in Providence are my favorite, too. They have a really toothy crust -- nothing like those soggy, pillowy strips from other bakeries -- and they have a nice tangy sauce. I love that you can specify 'ends' or 'middles' when purchasing them. (I love ends!) Buono's spinach pies are top-notch, too. I also love the white pizza strips from Albertino's on Park Ave in Cranston (formerly DePetrillo's). They have oregano, crushed red pepper, and salt on them with no sauce or cheese. Delicious!

                      2. my favorite strips (and i am a reluctant fan) are from pauly penta's. the tomato topping is thick, sweet, and olive-oily. i usually go for a corner.