Three things in life will make a local defend their state to the death: sports, weather and food. And if you’re lucky enough to live somewhere that’s actually respected for the last one, that list usually gets narrowed down into three even more serious categories: burgers, sandwiches and pizza.There’s no shortage of buzz (and debate!) around America’s pizza capitals. Chicago has its deep dish devotion (and yes, the arguments about whether it’s “pizza” or “casserole” are eternal); Connecticut has its coal-fired “apizza,” where the crust is blistered and the toppings are optional; and New York City will always be the blueprint for the thin-crust, extra-large slice—glossy with grease and meant to be folded in half on the go.But don’t leave the smallest state out of the conversation. Rhode Island has one of the most underrated and fiercely defended pizza styles on the East Coast: Rhode Island pizza strips. Also known as bakery pizza, party pizza or the beloved party pie, it’s a staple intended for snacking at graduations, backyard parties and every gathering where paper plates and folding tables show up.Never heard of this saucy little snack? Let’s just say it’s humble, unfussy and weirdly addictive. It’s the kind of thing you try once, then somehow find yourself going back for “one more” until the whole box disappears. And if you question this state specialty in front of a Rhode Islander, just know you’re entering a very heated debate (and you probably won’t win).To break it all down—including where it came from, what makes it a true local classic and where to get the best ones—we spoke to chefs and bakery owners who know this iconic Ocean State staple inside and out. Ahead, everything you need to know about Rhode Island pizza.Related: What Is Brooklyn-Style Pizza? A Born-and-Bred Brooklynite Explains
What Is Rhode Island Pizza?
To really understand Rhode Island pizza, let’s start with what it isn’t. It’s not your average triangular slice, hot out of the oven, weighed down with stretchy mozzarella (or any cheese at all, for that matter). Rhode Island pizza skips the cheesy topping entirely and aside from its bright red sauce, it’s basically doing its own thing—different shape, different vibe, different flavor.
According to Michael Manni, owner of LaSalle Bakery in Providence, it’s unlike any other pizza. “For starters, it’s served at room temperature, always in strips and it doesn’t have melted mozzarella cheese on top—although you can add Parmigiano cheese,” he tells Parade. And that’s where the list of toppings ends. Full stop. No pepperoni, no mushrooms, no last-minute drizzle of anything. In a Rhode Island bakery, asking for extra toppings isn’t a customization request—it’s blasphemy.
“It is just the flavor of a perfectly seasoned sauce and quality dough,” Manni explains. “Our pizza has to have a crispy crust and then it’s sauce, dough, with or without grated cheese, cut in a rectangle—that’s it.”
Multiple-time James Beard Award semifinalist chef Kevin O’Donnell of Giusto and Mother Pizzeria in Newport and Providence takes it even further, describing Rhode Island pizza as a deceptively simple local classic. “It’s such a simple thing, so the ingredients and execution both have to be on point,” he says…