Today we prepare some delicious pizza strips, very easy to make, they do not require a second rise, and their cooking is quick.
If you are a pizza lover, here are other recipes you absolutely must try 😋😉⬇️
- Difficulty: Easy
- Cost: Affordable
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
PIZZA STRIPS
- 3 1/4 cups Manitoba flour
- 3/4 cup remilled durum wheat semolina
- 1 1/2 cups water (Cold)
- 1 1/2 tsp instant dry yeast
- 2 tsp salt
- 2 tsp extra virgin olive oil
- 2 cups tomato sauce
- to taste Salt and pepper
- to taste oregano
- to taste extra virgin olive oil
PIZZA STRIPS
You can prepare these pizza strips either with a stand mixer or by hand.
Place the two flours with the yeast in a bowl and mix with a spoon.
Gradually pour in the water and let it be absorbed by the dough; you want a dough that has absorbed all the liquid while remaining fairly soft. If your flour absorbs more, add more water; there should be no flour left at the bottom of the bowl. You’ll end up with a coarse dough.
Cover the bowl with plastic wrap and let it rest for 15 minutes.
Take the dough again, add the salt, and let it be absorbed well, then let it rest for another 15 minutes.
After this time, add the two tablespoons of extra virgin olive oil, work the dough until you no longer see oil on the surface and have obtained a nice smooth dough, then let it rest for another 15 minutes.
Take your dough, fold it over a few times, even in the bowl, and finally, let it rise until it has doubled in volume. If the temperatures are warm, it will take about an hour and a half; if it’s cold, it will take longer.
Preheat the oven to its highest setting.
In a bowl, season the tomato sauce with plenty of oil, salt, and oregano.
Flour a work surface generously with semolina, place the dough on it, and flatten it slightly with your fingertips to make it rectangular.
Generously oil a baking sheet with good extra virgin olive oil.
Using a dough scraper, cut your dough into six strips. Stretch each strip by hand until it reaches the length of the baking sheet and place it on top.
Flatten with your fingers and continue until the space is used up.
Generously top with the previously seasoned tomato sauce, covering even the edges, which will become nicely colored during baking, forming that dark, crispy crust.
Place in the center rack of the oven and bake for about 20 minutes maximum, moving to the lower rack for the last 10 minutes.
If you want taller, softer strips, let them rise a second time in the pan before baking them and keep them in the oven a little less.
If you want them even crunchier, flatten them a little more with your fingers and bake them immediately, keeping them in the oven a few minutes longer, being careful not to burn them.
