Roman-style lingue di pizza
Directions
- 1Combine the 00 flour, water, and a pinch of salt in a bowl.
- 2Mix until a rough dough forms.
- 3Transfer to the counter and knead for about 5 minutes, until smooth and elastic.
- 4Shape into a log and divide into 6 equal dough balls.
- 5Cover and let rest for 10 minutes.
- 6In a separate bowl, mix the tomato passata with a drizzle of olive oil and a pinch of salt.
- 7Lightly dust the counter and dough with semolina flour.
- 8Using a rolling pin, roll each ball into a long, thin oval.
- 9Line a baking sheet with parchment paper and lightly coat it with olive oil.
- 10Place the rolled dough on the sheet and spoon tomato sauce evenly over each piece and a drizzle of olive oil.
- 11Bake at 500°F for 10–15 minutes, alternating between bottom and top, until crisp on the edges and cooked through.
- 12Remove from the oven and immediately top with fresh basil.
Ingredients
- 2 cups 00 flour
- 0.75 cup water
- 1 pinch salt
- Semolina flour
- Olive oil
- 1 jar tomato passata
- to taste Salt
- 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.
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