Quick no-yeast pizza strips, perfect at any time of the day, are super tasty, addictive, and most importantly, very quick and easy to make with just a few ingredients that we usually have at home. Flour, salt, water, a little oil, and tomato pulp with plenty of oregano are the few ingredients needed to prepare something tasty in just a few minutes, perfect for a snack, to munch on in front of the TV, or even with company for an aperitif. These pizza strips are really fast and delicious, vegan, lactose-free, suitable for everyone, and perhaps can also be prepared with a mixed flour of chickpeas and cornstarch for a gluten-free version suitable for everyone. So what are you waiting for, let’s prepare them together; you’ll see they’re really delicious.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 5 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Pizza Strips
- 2 1/2 cups all-purpose flour
- 2/3 cup hot water
- 1 tsp salt
- 1 tbsp extra virgin olive oil (1 heaped tablespoon)
- 10 1/2 oz tomato pulp
- to taste salt
- extra virgin olive oil to taste
- to taste oregano
- olives as desired
Tools to Prepare Pizza Strips
- 1 Bowl
- 1 Work Surface
- 1 Rolling Pin
- 1 Pastry Cutter
- 1 Spoon
- 1 Brush
- 2 Parchment Paper
- 2 Baking Trays
Steps for Preparing Pizza Strips
Let’s immediately prepare the dough for our pizza strips. In a bowl, put the flour, salt, oil, and finally the hot water. Begin mixing with a spoon and then continue by hand to obtain a nice smooth and elastic dough. Cover and let rest for at least 10 minutes.
Meanwhile, let’s prepare the topping. In a small bowl, mix the tomato pulp with oil, salt, and plenty of oregano. I used 7 oz but it would have been better to use 10 1/2 oz, so I recommend using 10 1/2 oz.
After letting the dough rest for a bit, take it back, stretch it if needed with a little flour, and divide into 5 portions. I initially made 4 larger ones, but since the strips were longer than the tray, I ended up with 5 pieces by cutting them one by one.
Roll out each piece on the work surface, then with a rolling pin, thin it out first in length and then also in width. This way, we get our pizza strips. Adjust as you go along if extra flour is needed to prevent sticking.
Arrange on 2 baking trays lined with parchment paper. Brush with extra virgin olive oil, then top with the tomato sauce, add more oregano, a drizzle of oil, and bake at 480°F (250°C) in a preheated ventilated oven for about 12-15 minutes. Bake until golden on the edges, making them crispy and even more delicious.
For the second tray, I also added some pitted leccino olives, finely chopped, but that’s optional though they go well together.
Take them out and enjoy, they’re great both hot and once cooled. But don’t wait too long before enjoying, they can also be quickly reheated. They can be eaten cut into pieces or even folded in half over each other. Make them again; they’re super tasty. In fact, I recommend doubling the batch because they’re irresistible and it’s impossible to stop.
