Roman-style lingue di pizza

10 mins
Serves 6
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Directions

  1. 1Combine the 00 flour, water, and a pinch of salt in a bowl.
  2. 2Combine the 00 flour, water, and a pinch of salt in a bowl.
  3. 3Combine the 00 flour, water, and a pinch of salt in a bowl.
  4. 4Mix until a rough dough forms.
  5. 5Mix until a rough dough forms.
  6. 6Mix until a rough dough forms.
  7. 7Transfer to the counter and knead for about 5 minutes, until smooth and elastic.
  8. 8Transfer to the counter and knead for about 5 minutes, until smooth and elastic.
  9. 9Transfer to the counter and knead for about 5 minutes, until smooth and elastic.
  10. 10Shape into a log and divide into 6 equal dough balls.
  11. 11Shape into a log and divide into 6 equal dough balls.
  12. 12Shape into a log and divide into 6 equal dough balls.
  13. 13Cover and let rest for 10 minutes.
  14. 14Cover and let rest for 10 minutes.
  15. 15Cover and let rest for 10 minutes.
  16. 16In a separate bowl, mix the tomato passata with a drizzle of olive oil and a pinch of salt.
  17. 17In a separate bowl, mix the tomato passata with a drizzle of olive oil and a pinch of salt.
  18. 18In a separate bowl, mix the tomato passata with a drizzle of olive oil and a pinch of salt.
  19. 19Lightly dust the counter and dough with semolina flour.
  20. 20Lightly dust the counter and dough with semolina flour.
  21. 21Lightly dust the counter and dough with semolina flour.
  22. 22Using a rolling pin, roll each ball into a long, thin oval.
  23. 23Using a rolling pin, roll each ball into a long, thin oval.
  24. 24Using a rolling pin, roll each ball into a long, thin oval.
  25. 25Line a baking sheet with parchment paper and lightly coat it with olive oil.
  26. 26Line a baking sheet with parchment paper and lightly coat it with olive oil.
  27. 27Line a baking sheet with parchment paper and lightly coat it with olive oil.
  28. 28Place the rolled dough on the sheet and spoon tomato sauce evenly over each piece and a drizzle of olive oil.
  29. 29Place the rolled dough on the sheet and spoon tomato sauce evenly over each piece and a drizzle of olive oil.
  30. 30Place the rolled dough on the sheet and spoon tomato sauce evenly over each piece and a drizzle of olive oil.
  31. 31Bake at 500°F for 10–15 minutes, alternating between bottom and top, until crisp on the edges and cooked through.
  32. 32Bake at 500°F for 10–15 minutes, alternating between bottom and top, until crisp on the edges and cooked through.
  33. 33Bake at 500°F for 10–15 minutes, alternating between bottom and top, until crisp on the edges and cooked through.
  34. 34Remove from the oven and immediately top with fresh basil.
  35. 35Remove from the oven and immediately top with fresh basil.
  36. 36Remove from the oven and immediately top with fresh basil.

Ingredients

  • 2 cups 00 flour
  • 2 cups 00 flour
  • 2 cups 00 flour
  • 0.75 cup water
  • 0.75 cup water
  • 0.75 cup water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • Semolina flour
  • Semolina flour
  • Semolina flour
  • Olive oil
  • Olive oil
  • Olive oil
  • 1 jar tomato passata
  • 1 jar tomato passata
  • 1 jar tomato passata
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • Fresh basil
  • Fresh basil
  • Fresh basil

Equipment

rolling pinparchment-lined baking sheetovenbowl

Tips

  • Bake at 500°F for 10–15 minutes, alternating between bottom and top, until crisp on the edges and cooked through.
  • Remove from the oven and immediately top with fresh basil.