Lingue di Pizza Croccanti

5 mins
Serves 1
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Directions

  1. 1In a bowl, combine 400g of farina 0, 100g of semola macinata, 1g of lievito istantaneo per salati, and 15g of sale.
  2. 2In a bowl, combine 400g of farina 0, 100g of semola macinata, 1g of lievito istantaneo per salati, and 15g of sale.
  3. 3In a bowl, combine 400g of farina 0, 100g of semola macinata, 1g of lievito istantaneo per salati, and 15g of sale.
  4. 4Gradually add 350ml of water, mixing until a smooth dough forms.
  5. 5Gradually add 350ml of water, mixing until a smooth dough forms.
  6. 6Gradually add 350ml of water, mixing until a smooth dough forms.
  7. 7Add 30ml of oil and continue mixing until fully incorporated.
  8. 8Add 30ml of oil and continue mixing until fully incorporated.
  9. 9Add 30ml of oil and continue mixing until fully incorporated.
  10. 10Cover the dough and let it rest for 10 minutes.
  11. 11Cover the dough and let it rest for 10 minutes.
  12. 12Cover the dough and let it rest for 10 minutes.
  13. 13Divide the dough into approximately 120g pieces and roll each piece into a thin, oblong shape using a rolling pin.
  14. 14Divide the dough into approximately 120g pieces and roll each piece into a thin, oblong shape using a rolling pin.
  15. 15Divide the dough into approximately 120g pieces and roll each piece into a thin, oblong shape using a rolling pin.
  16. 16Place the dough pieces on a baking sheet.
  17. 17Place the dough pieces on a baking sheet.
  18. 18Place the dough pieces on a baking sheet.
  19. 19Spread a layer of tomato sauce over each dough piece.
  20. 20Spread a layer of tomato sauce over each dough piece.
  21. 21Spread a layer of tomato sauce over each dough piece.
  22. 22Bake in a preheated oven at around 250° for about 10 minutes, or until golden brown.
  23. 23Bake in a preheated oven at around 250° for about 10 minutes, or until golden brown.
  24. 24Bake in a preheated oven at around 250° for about 10 minutes, or until golden brown.
  25. 25After baking, add another layer of tomato sauce, oregano, and a drizzle of oil.
  26. 26After baking, add another layer of tomato sauce, oregano, and a drizzle of oil.
  27. 27After baking, add another layer of tomato sauce, oregano, and a drizzle of oil.

Ingredients

  • 400 g farina 0
  • 400 g farina 0
  • 400 g farina 0
  • 100 g semola macinata
  • 100 g semola macinata
  • 100 g semola macinata
  • 1 g lievito istantaneo per salati
  • 1 g lievito istantaneo per salati
  • 1 g lievito istantaneo per salati
  • 15 g sale
  • 15 g sale
  • 15 g sale
  • 350 ml acqua
  • 350 ml acqua
  • 350 ml acqua
  • 30 ml olio
  • 30 ml olio
  • 30 ml olio
  • 0 passata di pomodoro
  • 0 passata di pomodoro
  • 0 passata di pomodoro
  • 0 origano
  • 0 origano
  • 0 origano

Equipment

bowlmeasuring cuprolling pinbaking sheetpastry brushoven