Super-crispy Pizza Tongues (lingue di pizza) are thin, elongated pizzas with a crisp base, usually topped simply with tomato and a drizzle of olive oil. Unlike traditional pizza, they don’t need a long proving — the dough is quick to make, rolled thin, and baked until crunchy. These super-crispy Pizza Tongues crack delightfully under your teeth. Using durum wheat semolina gives them a slightly nutty flavour and a wonderfully crisp texture.
Makes: 6–8 thin Pizza Tongues, Prep time: 10–15 minutes, Cook time: 12–15 minutes
- 500 g re-milled semolina flour (about 3¼ cups)
- 330–350 ml water (about 1⅓–1½ cups, 55–60% hydration)
- 2 tbsp olive oil
- 0.1 g dry yeast — just the tip of a teaspoon (a tiny pinch)
- 10–12 g fine salt (about 2 tsp)
- A pinch of sugar
- Tomato Passata for topping with oregano and salt to taste
- Optional: grated Parmigiano, oregano, extra olive oil
Method
Prepare a small bowl of tomato passata seasoned with salt and oregano. Set it aside.
Sift the semolina into a bowl and add the dry yeast, salt, and a pinch of sugar. Stir with a wooden spoon.
Gradually pour in about 3/4 of the water, mixing continuously with the spoon until the dough begins to come together.
Transfer the dough onto a lightly floured surface. Add the remaining water and the olive oil, knead for at least 5 minutes until smooth.
Let the dough rest for 10 minutes.
Heat your oven to its highest setting — ideally 250°C (about 480°F), Gas Mark 9.
Divide the dough into 6–8 portions. Roll each one out thinly with a rolling-pin but not so thin that it tears.
Lightly oil a baking tray (no baking paper needed). Lay the pizza tongues on top. Spread each pizza tongues with tomato. Drizzle a little olive oil over the top.
Bake in the preheated static oven for 12–15 minutes until golden, crisp.
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