There is a recipe that always saves dinner when time is short, the craving for something tasty is high, and the oven is already on: yeast-free pizza tongues! Thin, crispy, and super versatile, they’re made in a flash and can be topped in a thousand ways, just like a real pizza.
The absence of yeast makes them perfect for those who have little time or simply want to enjoy homemade pizza without waiting for hours. The secret? A simple dough, ready in a few minutes, that bakes quickly and offers an irresistible texture.
If you’re looking for a quick idea for an aperitif, an unusual dinner, or a savory snack, this is the recipe for you. Try them and see: one leads to another!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour
- 1.35 cups water
- 2 tsp salt
- 1.5 tbsp extra virgin olive oil
Tools
- Kneading Board
- Stand Mixer
Steps
In a bowl, mix the flour with the salt, then add the water and extra virgin olive oil. Knead until you get a smooth and homogeneous dough. If it’s too sticky, add a little more flour; if too dry, add a splash of water.
Let the dough rest for 10 minutes, covered.
Then divide the dough into 9 pieces (about 3 oz each) and roll them out on a well-floured surface into long, thin strips, about 1/8 inch thick.
Remember: if you can’t roll them out thinly and evenly, they may become chewy when baked. In this case, you can easily use a pasta machine to get the perfect thickness and guaranteed crunchiness 🔥
Place the pizza tongues on a baking sheet lined with parchment paper and greased with oil. Add a few tablespoons of tomato sauce on top, drizzle with extra virgin olive oil, and sprinkle with oregano.
Bake in a preheated static oven on the top rack at 482°F for about 15/17 minutes, until the edges are golden and crispy.
No yeast, no waiting, and ready in a flash: these crispy pizza tongues will become your favorite dinner saver!
Tips
• For a richer version, add mozzarella, olives, or anchovies halfway through cooking.
• If you want a more rustic effect, replace half of the all-purpose flour with whole wheat flour.
