How many times have you seen them on Instagram or TikTok? Many? But have you then prepared the crunchy pizza tongues? I can answer yes, and you? If you’re still shaking your head no, run to the kitchen and in 40 minutes you can also say yes! We will prepare together the tomato and oregano pizza tongues with very little yeast, just 30 minutes of rising, to achieve a unique crunchiness!
I recorded the video recipe of the crunchy tomato pizza tongues without mozzarella, which you can find below and on my YouTube channel, to explain every step as best as possible. I used a bowl instead of a mixer to knead, so that no one feels excluded from this preparation. For any doubts, write an email to lericettedibea@gmail.com or a message in the chats of my social profiles before preparing this recipe, so I can help you as best as possible!
Needless to say, we literally fell in love with them: a crispy pizza, easy to prepare, to be served simply with tomato or enriched with mozzarella and cold cuts. The oregano then releases all its aroma during cooking. In short, try it to believe it, not just see them in online reels.
Here below I leave you other pizza recipes or similar that I have prepared over the years. You will find the Grandma’s pizza with wholemeal flour, the stuffed pizza roll with spinach. Then there are the mini pizzas with eggplant, tomato, and cheese that I love. Finally, I leave you two basic kitchen preparations that I recommend trying: sweet or savory crepes, ready in a few minutes, and the homemade Romagna piadina without lard!
Winter is long, and these preparations can be much more appreciated than during the summer. Each link will take you directly to the recipe you choose to read. Also, remember that I await you every morning in the group and on the fan page of Facebook of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat!
Now let’s move on to the recipe for crunchy tomato and oregano pizza tongues!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 203.93 (Kcal)
- Carbohydrates 38.18 (g) of which sugars 1.06 (g)
- Proteins 5.30 (g)
- Fat 4.67 (g) of which saturated 0.63 (g)of which unsaturated 0.75 (g)
- Fibers 7.04 (g)
- Sodium 300.84 (mg)
Indicative values for a portion of 84 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Crunchy Pizza Tongues
- 4 cups flour (with strength at least W300)
- 1 1/4 cups water
- 0.2 oz fresh brewer's yeast
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- to taste tomato sauce (prepared in advance)
- to taste oregano
Prepare the tomato sauce in advance. In a saucepan, pour the extra virgin olive oil, a bit of chopped onion, pour the tomato pulp and season with oregano and salt. Let it cook until the tomato is well cooked. Turn off the heat and let it cool at room temperature.
Tools to Prepare the Crunchy Tomato Pizza Tongues
- 1 Bowl
- 1 Work Surface
- 1 Silicone Rolling Pin
- 1 Scale
- 1 Dishcloth
- 2 Baking Trays
- 2 Parchment Paper
- 1 Oven
- 1 Spoon
Recipe Steps for Crunchy Tomato Pizza Tongues with Low Yeast
Let’s take a bowl and place it on the work surface. Pour the flour into it, setting aside a bit for when we roll out the pizzas. Crumble the brewer’s yeast taken from the refrigerator. Mix with your hands. Gradually start pouring room temperature water into the bowl, continuing to work the dough with your hands. Not the entire dose at once. Slowly, you may not need the entire indicated amount of water. In the video recipe found below the first photo, this step is very well shown.
When we’ve poured about half the dose of water, add the extra virgin olive oil to the dough. Continue working with your hands. Then add the salt and proceed to knead with more force. Gradually add water from time to time. We should achieve a sticky but not too sticky dough.
Flour a work surface and transfer the dough to it. Create some folds, then a nice dough ball and cover with a dishcloth, leaving the dough on the wood surface. The rising time is about 20 to 30 minutes.
After this time has passed, we can proceed. Preheat the oven to 428-482°F. Then, with the help of a metal scraper or a knife without serration, divide the pizza dough. We will get about 10-12 pieces. Lightly flour them and, with the help of a rolling pin, in my case silicone, roll out the pizza tongues.
Place the two baking trays nearby, place a sheet of parchment paper on each, and gradually put the pizza tongues on them. You can create larger or smaller pizza tongues. In the photos, in fact, you can see that I created the classic long tongue, as often seen in reels, and others smaller, thus obtaining more pieces. If you don’t want to use parchment paper, grease the baking trays very well with extra virgin olive oil.
Season with the tomato sauce previously prepared and cooled, sprinkle with oregano. Bake one baking tray at a time in the middle of the oven. Let it bake for 12 to 15 minutes. The first batch took me almost 16 minutes for optimal cooking. Check the base of the pizza tongues: it should be golden and crispy before being taken out of the oven.
The crunchy pizza tongues are ready to be served at the table. You can choose to add ingredients or enjoy them just like that, with tomato and oregano, as we did. I can only wish you bon appétit and remind you that I’m here every day on my cooking blog with many easy, quick, and delicious recipes like this one!
Tips and Recipe Variations:
Recipe Tips: the water used for this recipe must be at room temperature. Let the dough rest for 20 to 30 minutes before dividing it into balls and rolling out the pizza tongues. Don’t overload with tomato, or they won’t dry well during cooking, remaining consequently soggy.
Storage and Recipe Variations: you can store the pizza tongues, once completely cooled, in the oven for a day. Of course, then, when reheating them, do it only with a well-heated oven and for a couple of minutes at most, otherwise, they will become too hard to eat. You can add mozzarella already during cooking, in small pieces, so that it melts well. You can season with the ingredients you prefer if the tomato is not of your liking.
