Yeast-free pizza strips are a tasty and quick alternative to the classic leavened pizza.
In just a few minutes, you’ll make crispy and delicious pizza strips without fermentation. In this case, I topped them with tomato sauce and oregano, but you can top them as you like!
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 cup semolina flour
- 1 1/2 cups water
- 1 tbsp salt
- 2 tbsp extra virgin olive oil
- 7 oz tomato sauce
- to taste dried oregano
- to taste extra virgin olive oil
- to taste salt
Tools
- Stand Mixer
- Baking Sheets
- Pastry Mat
Steps
To make the yeast-free pizza strips, pour the flour and semolina into a bowl or stand mixer.
Then pour the water in slowly and start mixing. Add the salt and extra virgin olive oil; knead until the mixture forms a smooth and soft mass. Let it rest for 10 minutes.
Afterwards, pour the mixture onto the pastry mat and divide it into 10 pieces, each about 3 1/2 oz. If the dough sticks, dust the mat with some semolina.
Form strips and place them on baking sheets lined with parchment paper and lightly oiled.
Pour the tomato sauce into a bowl and season it with a drizzle of oil, oregano, and a pinch of salt.
Roll out the strips until they are long and thin. Top each strip with the tomato sauce.
Bake in a preheated oven at 482°F for about 10 minutes until golden. Once baked, add more tomato sauce on top.
The pizza strips are ready to be enjoyed. Bon appétit!
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