For a pizza lover like me, they are a real temptation every time I find myself in front of the bakery counter.
What am I talking about? Pizza strips! Crispy strips of pizza topped in a thousand different ways.
I wanted to make them at home for all those times when I have an irresistible craving for pizza, but eating a whole one; whether round or in a tray, is definitely too much. In fact, they are also convenient to freeze and pull out when needed.
I prepared them with a mix of flour 0 and type 1, water, salt, oil, and fresh yeast.
For the topping, I chose the classic Margherita pizza with tomato and mozzarella, but they are also excellent in the version with vegetables or topped with various cold cuts and cheeses.
For those who love kneading pizza at home, it will be a real piece of cake to prepare them.
Let’s go…cook and eat!!!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the dough
- 2 3/4 cups flour 0
- 1 1/4 cups flour type 1
- 1 1/2 cups water (at room temperature)
- 2 tbsps extra virgin olive oil
- 2 tsp fine salt
- 1 tbsp fresh yeast
- as needed tomato sauce
- as needed extra virgin olive oil
- as needed fine salt
- as needed mozzarella
- A few leaves basil
Tools
- 2 Bowls
- 1 Fork
- 1 Spoon
- 1 Metal scraper
- 1 Baking tray oven
- 1 Coffee cup
- 1 Teaspoon
Steps
To prepare the pizza strips, start by making the dough.
In a bowl, collect and mix the flours together.
In another bowl, pour the water and oil while, in a coffee cup, dissolve the yeast with a teaspoon of sugar, stirring until it becomes liquid, then pour it into the bowl with the water.
At this point, start adding spoonfuls of flour into the water while kneading with a fork. When you’ve added half of the flour, it will be the right time to also add the salt. Mix again and proceed by adding the remaining flour.
When the dough has gained consistency, turn it out onto a work surface and knead it by hand for a few minutes until it becomes smooth and homogeneous.
Let the dough rise until it doubles in size, covered and away from any drafts. In summer, it will take about two and a half hours (of course, you can also decide to decrease the amount of fresh yeast by increasing the rising times).
When the dough has risen, using a scraper, divide it into five pieces of about 160-170 g each, shape them into round balls, and let the dough balls rise for another 30 minutes covered with a cloth.
After this second rising phase, sprinkle the work surface with a dusting of flour, take the dough balls and stretch them with your hands starting from the center and pushing first upwards and then downwards to give them an elongated oval shape of about 8 inches.
Transfer the pizza strips to a baking tray lined with parchment paper, season them with tomato sauce, salt, and a drizzle of oil.
Bake them in a preheated static oven at 482°F for the first 8-10 minutes on the bottom of the oven, then remove them, add the mozzarella, and move the tray to the middle rack of the oven.
Let them cook for a few more minutes until the mozzarella has melted.
Once taken out of the oven, add another drizzle of oil on top and garnish with fresh basil leaves.
Enjoy your pizza strips while still hot, but I assure you, they are good even cold 😉.
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