Lingue di Pizza Croccanti
Directions
- 1Combine flour and salt.
- 2Combine flour and salt.
- 3Combine flour and salt.
- 4Add water and oil, and mix.
- 5Add water and oil, and mix.
- 6Add water and oil, and mix.
- 7Knead and let the dough rest covered for about 10 minutes.
- 8Knead and let the dough rest covered for about 10 minutes.
- 9Knead and let the dough rest covered for about 10 minutes.
- 10Season the tomato puree with a drizzle of oil, salt, basil, parsley.
- 11Season the tomato puree with a drizzle of oil, salt, basil, parsley.
- 12Season the tomato puree with a drizzle of oil, salt, basil, parsley.
- 13Divide the dough into four parts and roll out the pizza strips very, very thinly; the thinner they are, the crispier they will be.
- 14Divide the dough into four parts and roll out the pizza strips very, very thinly; the thinner they are, the crispier they will be.
- 15Divide the dough into four parts and roll out the pizza strips very, very thinly; the thinner they are, the crispier they will be.
- 16Season with tomato puree and cook in a preheated static oven at 250° for about 15–20 minutes.
- 17Season with tomato puree and cook in a preheated static oven at 250° for about 15–20 minutes.
- 18Season with tomato puree and cook in a preheated static oven at 250° for about 15–20 minutes.
Ingredients
- 250 gr farina di tipo 0
- 250 gr farina di tipo 0
- 250 gr farina di tipo 0
- 160 gr acqua
- 160 gr acqua
- 160 gr acqua
- 15 gr olio
- 15 gr olio
- 15 gr olio
- 400 gr passata di pomodoro per pizza
- 400 gr passata di pomodoro per pizza
- 400 gr passata di pomodoro per pizza
- q.b basilico
- q.b basilico
- q.b basilico
- q.b sale
- q.b sale
- q.b sale
- q.b origano
- q.b origano
- q.b origano
Tips
- Consume them freshly baked, but they will still be tasty after a few hours.
- For an even more satisfying result, you can add an extra drizzle of oil in the last five minutes of cooking.
- The cooking time depends on the thickness of your pizza strips, so keep an eye on them.