If you're from Rhode Island, or the nearby area, then you're probably familiar with the readily available fresh, local pizza dough...Calvitos, Crugnales, DePetrillo's, DeFuscos (just to name a few). Each bakery has their own secret recipe portioned out in 1 pound bags; you take it home, let it rise on the counter for 30-45 minutes, and your good to go.
One might say I am dough obsessed...as I mentioned in my
last post, my family owned a Deli in Cranston, RI throughout the late 70's and the 80's.
Louie's Deli, formerly
Vinny's Bakery....I know, right?...totally not mafia related, but straight up old school Italian. Crugnales Bakery was our dough supplier, they delivered 2-3 times a week. This is the dough that was used to make RI pizza strips, spinach pies and coneschones (deli meat and cheese filled calzone). I will be doing a separate post on all of these later (~teaser~).