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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.

                    1 Reply
                    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!

                    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.

                      1. Many years ago pizza strips were not that bad. They used Black Heavy Pizza Sheet Pans which conducted the heat and force a nice crispy bottom. Most sheet pans are lighter aluminium pans which will not give the crispy bottom. RI is only state who made pizza in sheet pans this is one reason the strip was presented. I make them a lot at home when I get bored and look for a 1/2" thick dough.

                        3 Replies
                        1. re: Frank Terranova

                          You are better off getting the big brother (small round) of the Pizza Strip at
                          Zaccagnini's Pastries Inc
                          701 Oaklawn Avenue
                          Cranston, RI 02920-2814
                          (401) 943-4567

                          They also have pizza strips that are much better than any others as well.

                          1. re: FjmArch

                            I dont eat them much anymore. I prefer the paper thin NY type. Like I said If I get bored I will make a rectangle sheet and cut it into strips.

                            1. re: Frank Terranova

                              I second RIRN's opinion of Buono's. Since pizza strips consist of basically two ingredients(dough and sauce) they both have to shine. The bread at this bakery is my favorite in RI. Many times when out to eat if the bread is great I'll ask where it's from, 9 times out of ten it's Buono's.

                        2. Ahh, Rhode Island, a food wonderland! Pizza strips, coffee milk, cabinets, stuffies, clam cakes, chowda, and best of all, NEW YORK WEINERS!!

                          1. If you want crispy strips, D. Palmieri's in Johnston is THE place to go! A slice of heaven. For a non-crunchy strip, Original Palmieri's on Grove Street in Providence. When the strips are freshly made, they are fantastic - loaded with tomato sauce. Take lots of napkins.

                            1. What you see is what you get...they ARE what they ARE...they are as Rhode Island as Narragansett beer, coffee syrup, clam cakes, etc. They have been around since I was a kid coming up in the early 50s. So, you are not really MISSING ANYthing. For me, they are pure Rhode Island. Fortunately, for the pizza strips, they do not really claim to BE anything other than what you see.

                              1. I've never heard the term Pizza Strip but I'm guessing you're talking about RI sheet pizza? Cold, plain with sauce and some sprinked on powder cheese? My inlaws LOVE that stuff and always have it certain events. I'm from CT and my experience with Italian Bakery sheet pizza was similar but better. It's softer, has mozzarella on it and often broccoli. Either way....I prefer real pizza over the RI or CT sheet ones. Give me a nice Greek style pizza any day.

                                1 Reply
                                1. re: masha bousha

                                  I've never heard anyone in RI call it sheet pizza. Either pizza strips or party pizza but not sheet pizza. Sounds like the Connecticut version is completely different, apples and oranges.

                                  And what do you mean by "Greek style pizza"? In RI, "Greek pizza" is commonly known as "House of Pizza" pizza, often made by people of Greek descent but not anything you'd find in Greece or even anything identifiably Greek. Widely reviled by pizza snobs but beloved by many people.