The crispy pizza tongues are the most viral recipe of the moment: they’re everywhere and you know I’m not one for “trendy things.” If everyone has already made something, what’s the point in offering it? By now, you must have seen them everywhere. But someone was waiting for my version, so here they are: baked, eaten, and super crispy! For my crispy pizza tongues, only tomato sauce, mozzarella, and Taggiasca olives, but you can really top them however you like. However, in my opinion, crispy pizza tongues are best enjoyed with just tomato. But it’s up to you. In the meantime, let’s head to the kitchen to prepare the dough, which is easy and takes just a few hours. Yes, hours. Because a little rising is necessary here.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour (I use Pizzeria Caputo)
- 1/3 cup type 0 flour (I use Nuvola Caputo)
- 7.4 oz water
- 1 tsp fresh yeast
- 1 tsp extra virgin olive oil
- 1 tsp salt
- 14 oz tomato pulp
- 2 tbsps extra virgin olive oil
- as needed salt
- as needed oregano
- as needed extra virgin olive oil (for the baking sheets)
- 7 oz pizza mozzarella
- as needed Taggiasca olives
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Lid reusable fabric
- 1 Dough cutter
- 1 Scale kitchen
- 2 Baking Trays for pizza
Steps
In the bowl of the stand mixer (but you can also use just a bowl and proceed by hand), place the water with the salt. Add the flours and crumbled fresh yeast. Start working to combine the ingredients. When the dough is almost formed, also add the oil and let it absorb while continuing to work. Transfer the dough to a lightly floured work surface and form a ball. Cover it with an inverted bowl and let it rest for ten minutes. After the resting time, take the dough and make three sets of reinforcement folds (simply lift the dough and fold it over itself as shown in this video) interspersed with ten minutes of resting under the bowl. After the last fold, return the dough to the bowl, cover it, and let it rise until doubled. It will take about two hours. Bring the dough back to the work surface, weigh it and divide it into four equal parts (each weighing 130/150 grams depending on the weight of your dough), Form four balls using a little semolina, place them on a baking tray, cover them with a cloth, and let them rest for an hour.
Meanwhile, prepare the tomato sauce: in a bowl, season the pulp with extra virgin olive oil, oregano, and salt. Cut the pizza mozzarella into cubes.
Grease two baking trays with oil (you can also use parchment paper, but you will still need to grease with a generous drizzle of oil if you want to achieve a beautiful crispy base). Take the balls and stretch them with your hands to create tongues about 12 inches long: they should be thin. Place them on the trays (two per tray) and top them with the tomato sauce and a drizzle of oil.
Preheat the oven to 446 °F (230 °C). I set it to pizza mode with crisp finish, which removes moisture from the cooking cavity, making the food even crispier, but don’t worry if your oven doesn’t have this function because the pizza tongues will still be crispy. Bake the pizza tongues at the base of the oven and cook for 15/20 minutes. Add the mozzarella, olives, or your chosen toppings and cook for another 5 minutes. Remove from the oven and enjoy the pizza tongues hot.
