Murray Hill’s Grandmother Rhode Island Red Strips

Murray Hill's Grandmother’s Rhode Island Red Strips

Some of the most treasured family recipes are the ones that were never written down.

For comedian and entertainer Murray Hill, Rhode Island pizza strips—affectionately known as “red strips”—bring back memories of his grandmother and the food that helped make his childhood feel like home. Her recipe was never committed to paper, but the memory of it lives on.

In his conversation with Michele Norris on Your Mama's Kitchen, Murray reminds us that food can preserve a connection to the people who shaped us, even when we don't have their exact recipes.

We're sharing this version from King Arthur Baking as a tribute to Murray's grandmother and a Rhode Island tradition worth keeping alive.

Listen to Murray Hill's episode of Your Mama's Kitchen wherever you get your podcasts.

Let us know when the comments.

Your Mama’s Kitchen is produced by the dream team at Acast Media.🎙️

Check out this episode of Your Mama’s Kitchen now on YT and wherever you find your podcasts. 🎧

Listen, and as always, let us know whatcha think!

Ingredients

For the Dough

3 cups (360g) bread flour

2 teaspoons sugar

1½ teaspoons instant yeast

1¼ teaspoons table salt

¾ cup plus 3 tablespoons lukewarm water

2 tablespoons olive oil

For the Sauce

1¾ cups (400g) crushed tomatoes

1 can (6 ounces) tomato paste

3 large garlic cloves, minced

1½ tablespoons olive oil

1 tablespoon sugar

2 teaspoons Italian seasoning or dried oregano

1 teaspoon table salt

½ teaspoon ground black pepper

For the Pan and Finishing

1 tablespoon olive oil, for greasing the pan

Grated Parmesan, Romano, or Asiago cheese (optional)

Additional olive oil (optional)

Red pepper flakes (optional)

Dried oregano (optional)

STEPS:

STEP 1

Prepare the dough. Combine the flour, sugar, yeast, and salt. Mix in the lukewarm water and olive oil, then knead for 3–5 minutes until smooth and elastic.

Let it rise. Cover the dough and leave it in a warm place for 75–90 minutes, until doubled.

STEP 2

Prepare the pan. Coat a 13 × 13-inch pizza pan or a 13 × 18-inch baking sheet with olive oil, including the sides.

STEP 3

Stretch the dough. Place the dough in the pan, turning it to coat with oil. Press it outward with your fingertips. Rest for 30 minutes, then stretch it farther toward the corners.

STEP 4

Rise again. Cover and let the dough become slightly puffy, about 45–60 minutes. Toward the end, preheat the oven to 450°F.

STEP 5

Make the sauce. Stir together the crushed tomatoes, tomato paste, garlic, olive oil, sugar, herbs, salt, and pepper.

STEP 6

Assemble. Spread the sauce generously over the dough, leaving a very narrow border around the edges.

STEP 7

Bake. Bake on the lower oven rack for approximately 20–25 minutes, until the underside is browned. Move to the upper rack and broil for another 2–4 minutes, watching carefully for lightly charred spots.

STEP 8

Cool. Transfer the pizza to a wire rack so the crust stays crisp underneath.

STEP 9

Slice and serve. Add optional grated cheese, olive oil, red pepper flakes, or oregano. Cut into rectangular strips and serve.

Storage: Refrigerate leftovers in an airtight container for up to two days.

Recipe credit: Adapted from Martin Philip's Rhode Island Pizza Strip recipe, King Arthur Baking.

Kitchen Crew Notes‍ ‍
 

Our Your Mama’s Kitchen Kitchen Crew is busy testing this recipe, stirring up memories, and gathering tips from their own kitchens. Check back soon for their cooking notes, helpful tweaks, and a few delicious discoveries along the way!