Imported from Instagram
Yeast-Free Pizza Tongues
Thin tongues of yeast-free dough, generously topped with tomato passata, oil, and salt. Baking in a conventional oven makes them crisp on the base.
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Ingredients
- 1 kg 00 flour (A strong flour with a W value between 280 and 320 is recommended.)
- 670 ml Water
- 25 g Salt
- Semolina (For dusting the work surface; quantity not specified.)
- 5 kg Tomato passata (For the topping.)
- Oil (For seasoning the sauce and oiling the baking tray; quantity not specified.)
- Salt (For seasoning the sauce; quantity not specified.)
Steps
- 1
Place the flour and water in a bowl. Begin kneading with a spoon or in a stand mixer.
- 2
Add the salt and continue kneading until the dough is smooth.
- 3
Give the dough a few strengthening folds. Cover it and let it rest for 20 minutes.
- 4
After 20 minutes, gently stretch the dough and divide it into portions of approximately 85 g each.
- 5
Dust the work surface with semolina. Flatten each portion first with your hands and then with a rolling pin, until you obtain thin tongues.
- 6
Oil a baking tray and place the dough tongues on it.
- 7
Season the tomato passata with oil and salt. Spread plenty of sauce over the entire surface of the tongues.
- 8
Bake in a preheated conventional oven at 230 °C for approximately 20 minutes, or until the base is crisp.
Notes
The number of portions depends on the amount of dough: with portions of approximately 85 g, about 19 can be made. The source does not specify the amount of semolina or oil, or the number of baking trays.
Nutrition per serving
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