There’s a recipe that always saves dinner when time is short, you crave something tasty and the oven is already on: no-yeast pizza tongues! Thin, crispy and super versatile, they’re ready in a flash and can be topped in endless ways, just like a real pizza.
The lack of yeast makes them perfect for when you’re short on time or just want homemade pizza without waiting for hours. The secret? A simple dough, ready in minutes, that bakes quickly and gives an irresistible texture.
If you’re looking for a quick idea for an aperitivo, a different kind of dinner or a savory snack, this is the recipe for you. Try them and you’ll see: one leads to another!
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups 00 flour (Italian all-purpose flour)
- 1 1/3 cups water
- 1 3/4 tsp salt
- 1 1/3 tbsp extra-virgin olive oil
Tools
- Dough board
- Stand mixer
Steps
In a bowl, mix the flour with the salt, then add the water and the extra-virgin olive oil. Knead until you have a smooth, homogeneous dough. If it’s too sticky, add a little flour; if too dry, add a splash of water.
Let the dough rest, covered, for 10 minutes.
Then divide the dough into 9 pieces (about 3.2 oz / 90 g each) and roll them out on a well-floured surface into long, thin strips about 1/8 inch thick.
Tip: if you can’t roll them thin and even by hand they may turn chewy during baking. You can safely use a pasta roller to get the perfect thickness and guaranteed crispiness 🔥
Place the pizza tongues on a baking sheet lined with parchment paper and lightly oiled. Spread a few tablespoons of tomato purée on each, drizzle with extra-virgin olive oil and sprinkle with oregano.
Bake in a preheated conventional oven on the lowest rack at 482°F (250°C) for about 15–17 minutes, until the edges are golden and crispy.
No yeast, no waiting and ready in a moment: these crispy pizza tongues will become your go-to dinner saver!
Tips
• For a richer version, add mozzarella, olives or anchovies halfway through baking.
• For a more rustic result, replace half of the 00 flour with whole wheat flour.
