Lingue di pizza

Misc / Recipes

I start with Fulvio Marino’s reel and make my batch without yeast. I roll the dough into long, skinny pizzette. What I’m after is that bite right at the edge where the tomato meets the crunch.

Three long tomato pizzette overlap on a blue-rimmed plate against a red tablecloth.

What I use

I get 6–9 pizza tongues out of this batch, depending on how big I roll them.

For the dough

  • 500 g type 00 flour (13% protein)
  • 350 g water
  • 5 g sugar
  • 11 g salt
  • 40 g extra virgin olive oil

For the topping

  • Tomato passata
  • Extra virgin olive oil
  • Salt
  • Sicilian oregano

How I make them

  1. I mix the flour and water in a bowl. I add the sugar, then the salt, and finish with the oil. I knead until the dough feels smooth.
  2. I cover the dough and let it rest for 20 minutes at room temperature so it’s easier to roll. I divide it into 6–9 pieces and shape them into balls.
  3. I lightly flour the worktop and roll each ball into a long, thin oval. I season the passata with olive oil, salt and Sicilian oregano, then spoon it over the dough all the way to the edges.
  4. I preheat the oven to its highest conventional setting (280–300 °C, fan off). I bake the pizzette for 10–15 minutes, until they turn crisp.