The simple leavened pizza tongues are a great alternative to the usual round pizza, a leavened dough as thick as we like it, but if you prefer thin pizzas, with these amounts you will get 3 leavened pizza tongues.
Do you know why pizza tongues? Because they are inspired by the sweet mother-in-law’s tongues, which have been trending online for a long time, and there are also savory versions. From there, the pizza tongues came to be, which I find very convenient to take to work, on a picnic, or serve as a fancy appetizer, perhaps made even smaller.
You can obviously fill them as you like, we made a very simple margherita and the second one with anchovies and Taggiasca olives, which I love and was really craving!!
Obviously, we also tried making them in the microwave, and I must say they are perfect in half the time that the traditional oven takes, thus significantly saving time and electricity, which these days is not to be underestimated.
Below, I’ll leave you other pizza recipes with different leavened doughs so you can try them out, maybe making the tongue version, and then right after the photo, we’ll discover how to prepare the simple leavened pizza tongues!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pizza Tongues
- 2 1/2 cups all-purpose flour
- 1 tsp fresh brewer's yeast
- 7 oz water
- 2 pinches salt
- 1 tbsp extra virgin olive oil
- 1/3 cup tomato puree
- 2 pinches salt
- 1 tsp dried oregano
- 3 oz scamorza cheese (or other melting cheese)
- as needed anchovies in oil
- as needed olives
Tools
- 1 Bowl
- 1 Food scale
Preparation of leavened pizza tongues
To prepare the simple leavened pizza tongues, first dissolve the brewer’s yeast in a little water taken from the total, then knead with the help of a mixer or food processor the flour together with the dissolved yeast.
Add the remaining water and oil, and knead well until you have a smooth dough well attached to the mixer hook.
Lastly, salt it, turn it out onto the work surface, and work to form a ball which you will place in a slightly oiled bowl covered with plastic wrap.
Let the dough rest in the refrigerator for at least 8 hours, preferably overnight; then the next morning, take it out and let it rest at room temperature for at least 1 hour.
Sprinkle some semolina flour on the work surface, then divide the dough into 2 equal parts, and roll out into an elongated shape about 6 inches long and 3 inches wide.
Oil a baking sheet well, place the simple leavened pizza tongues, and cover with the tomato sauce prepared beforehand by mixing tomato puree, salt, and oregano all raw.
Cover with a cloth and let it rise for at least 3 hours.
Bake the pizza tongues in a preheated static oven at 428°F for 15 minutes, take them out, top with chopped cheese, anchovies, and olives, and bake a few more moments until the cheese has melted.
For microwave baking, let the pizza tongues rise on a cutting board already topped with tomato sauce, then preheat the crisp plate with crisp or combi function (depends on the microwave you have) for 3 minutes.
Place the tongues on the crisp plate and cook always with the crisp function by placing the crisp plate on the rotating glass plate for 5 minutes.
Take them out using a cloth or the special pliers, garnish with cheese, anchovies, and olives or whatever you prefer, and continue with the crisp function for another 3 minutes.
If your microwave is not very powerful, it will take a few more minutes both for cooking and to melt the cheese, but I recommend doing it 1 minute at a time beyond 4 minutes because the microwave continues to cook the food even after it’s turned off.
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How to store pizza tongues
You can store them in the refrigerator for 2 days and then warm them up for a few moments.
If you prefer, you can freeze them even without the cheese and then let them thaw and top them at the moment.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
