Rhode Island Pizza Strips

Notes

• Slightly thinner crust.
• Apply sauce before dough has fully set – don’t let it get to a golden color.
• Brush oil on dough before applying sauce.

Ingredients

• One batch “Pizza Sauce”.
• 2/3 batch of “M’s Whole Wheat Pizza Dough”

Steps

1. One hour before baking, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees. (Note: If you don’t have a baking stone, use an overturned rimmed baking sheet.)
2. Line a rimmed baking sheet with parchment paper and coat with 2 tablespoons of olive oil. Place the dough on the baking sheet, slide it around to coat the bottom and sides with oil, then flip dough over and slide it around again. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (If dough resists stretching, let it relax for 5 to 10 minutes before trying to walk it out again.) Using a fork, poke entire surface of dough 25-30 times, popping any large bubbles. Cover pan with plastic and let dough rest for 30 minutes. The dough should become slightly bubbly.
3. Place pan on baking stone (or overturned baking sheet) and lower oven temperature to 425 degrees. Bake for 13 to 15 minutes (or until top is very lightly golden). Top with pizza sauce, rotate pan, and bake for another 10 minutes. Transfer pan to wire rack and let cool for 5 minutes.
4. Remove the tomato pie from the pan by lifting the overhanging parchment paper and return to the rack to finish cooling.

Source

http://lickmyspoon.com/recipes/tomato-pie/