Lingue di Pizza al Pomodoro by @maritoemoglie_incucina

45 min

7 servings

🌾

500 g

Flour type 0

💧

320 ml

Water

🍞

3 g

Dry yeast

🍬

4 g

Sugar

🫒

60 ml

Extra virgin olive oil

🧂

12 g

Salt

🍅

300 ml

Tomato passata

🌿

5 g

Fresh basil

  1. Add
    • type 0 wheat flour

    Add all the type 0 wheat flour to the large bowl.

  2. Dissolve
    • dry brewer's yeast
    • sugar
    • water

    Dissolve the dry brewer's yeast and sugar in the water in the glass.

  3. Pour
    • type 0 wheat flour
    • dry brewer's yeast
    • sugar

    Pour the yeast mixture into the flour and mix until a rough dough forms.

  4. Add
    • extra virgin olive oil

    Add 2 tablespoons of extra virgin olive oil to the dough.

  5. Add
    • salt

    Add 10 g of salt once the dough starts coming together, then knead for 8 to 10 minutes.

  6. Wrap

    Cover the smooth, elastic dough with plastic wrap and let it rise in a warm place until doubled, about 120 minutes.

  7. Combine
    • tomato passata
    • extra virgin olive oil
    • salt

    Combine the tomato passata, 1 tablespoon of extra virgin olive oil, 2 g of salt, and fresh basil in the bowl.

  8. Transfer
    • type 0 wheat flour

    Transfer the risen dough to a lightly floured work surface and divide it into 8 equal pieces.

  9. Roll

    Roll each piece into a long oval tongue about 0.2 in (0.5 cm) thick.

  10. Line

    Line the baking trays with parchment paper and place the dough tongues on them.

  11. Spread
    • tomato passata
    • extra virgin olive oil
    • salt

    Spread the tomato sauce over each tongue, leaving a 0.4 in (1 cm) border.

  12. Bake

    Bake at 428°F (220°C) in the conventional oven for 12 to 15 minutes, until the edges are golden and crisp.

  13. Transfer
    • extra virgin olive oil
    • fresh basil

    Transfer the baked pizza tongues to the cooling rack and finish with a drizzle of extra virgin olive oil and fresh basil.

Lingue di Pizza al Pomodoro by @maritoemoglie_incucina

45 min

7 servings

🌾

500 g

Flour type 0

💧

320 ml

Water

🍞

3 g

Dry yeast

🍬

4 g

Sugar

🫒

60 ml

Extra virgin olive oil

🧂

12 g

Salt

🍅

300 ml

Tomato passata

🌿

5 g

Fresh basil

Preparation Steps

  1. Step 1/13

    Add all the type 0 wheat flour to the large bowl.

    🌾type 0 wheat flour
    🥣large bowl

  2. Step 2/13

    Dissolve the dry brewer's yeast and sugar in the water in the glass.

    🍞dry brewer's yeast
    🍬sugar
    💧water
    🥛glass

  3. Step 3/13

    Pour the yeast mixture into the flour and mix until a rough dough forms.

    🌾type 0 wheat flour
    🍞dry brewer's yeast
    🍬sugar
    💧water
    🥣large bowl
    🥐dough scraper

  4. Step 4/13

    Add 2 tablespoons of extra virgin olive oil to the dough.

    🫒extra virgin olive oil
    🥣large bowl
    🥄measuring spoons

  5. Step 5/13

    Add 10 g of salt once the dough starts coming together, then knead for 8 to 10 minutes.

    🧂salt
    🥣large bowl
    ⚖️kitchen scale

  6. Step 6/13

    Cover the smooth, elastic dough with plastic wrap and let it rise in a warm place until doubled, about 120 minutes.

    🥣large bowl
    🧻plastic wrap

  7. Step 7/13

    Combine the tomato passata, 1 tablespoon of extra virgin olive oil, 2 g of salt, and fresh basil in the bowl.

    🍅tomato passata
    🫒extra virgin olive oil
    🧂salt
    🌿fresh basil
    🥣large bowl
    🥄measuring spoons

  8. Step 8/13

    Transfer the risen dough to a lightly floured work surface and divide it into 8 equal pieces.

    🌾type 0 wheat flour
    🥐dough scraper

  9. Step 9/13

    Roll each piece into a long oval tongue about 0.2 in (0.5 cm) thick.

    🥖rolling pin

  10. Step 10/13

    Line the baking trays with parchment paper and place the dough tongues on them.

    🍳baking tray
    📜parchment paper

  11. Step 11/13

    Spread the tomato sauce over each tongue, leaving a 0.4 in (1 cm) border.

    🍅tomato passata
    🫒extra virgin olive oil
    🧂salt
    🌿fresh basil
    🍳baking tray

  12. Step 12/13

    Bake at 428°F (220°C) in the conventional oven for 12 to 15 minutes, until the edges are golden and crisp.

    🍳baking tray

  13. Step 13/13

    Transfer the baked pizza tongues to the cooling rack and finish with a drizzle of extra virgin olive oil and fresh basil.

    🫒extra virgin olive oil
    🌿fresh basil
    ✨cooling rack

Composition

Ingredients

Types

Liquids, Sweeteners, Oils, Seasonings, Tomato products, Herbs

Ingredients

Flour type 0, Water, Dry yeast, Sugar, Extra virgin olive oil, Salt, Tomato passata, Fresh basil

Notes

Flour type 0 (or half type 00 and half manitoba flour for a more structured dough), Water (room temperature), Dry yeast (or 10 g fresh yeast), Extra virgin olive oil (for the dough, for the topping, drizzled raw after baking, amount not specified), Salt (for the dough, for the topping), Fresh basil (amount not specified, also used for garnish)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free

Calories

325 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 61g, Fat: 5g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 540mg, Iron: 3.2mg, Potassium: 280mg, Calcium: 28mg

Vitamins

Vitamin C: 7mg, Vitamin A: 55µg, Vitamin K: 9µg, Folate: 105µg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large bowl, glass, measuring spoons, kitchen scale, dough scraper, rolling pin, baking tray, parchment paper, plastic wrap, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Snack, Starter, Appetizer, Bread

Occasions

Aperitif, Afternoon snack, Party, Casual meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Soft, Chewy, Crisp

Flavors

Tomato, Savory, Herbal, Olive oil, Lightly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep in an airtight container,Cool completely before storing), fridge : 3 days (Store in an airtight container,Reheat in an oven before serving), freezer : 30 days (Wrap individual portions tightly,Freeze after cooling completely,Reheat directly in an oven)