Lingue di Pizza
Lingue di pizza, literally “pizza tongues,” are long, flat, paddle-shaped stretches of dough. Despite the name, these bakery staples aren’t made with offal, but are assembled from an olive oil-enriched dough and dressed with a bit of tomato sauce. Making lingue is a relatively fast process, and any bubbles formed during proofing are mostly pressed out when the dough is stretched into its signature elongated oval shape, creating its classic thin, crisp structure with just a bit of chew.
9 ingredients
Prep: 3 hrs 15 mins
Cook: 35 mins
Lingue di Pizza
Ingredients (9)
Ingredients (9)
For the dough
For the topping
Instructions
Make the dough: Whisk together the bread flour (2 ½ cups), semola (½ cup), and yeast (⅖ tsp) in a large bowl, then pour in 8 ¾ oz of the water. Mix with your fingertips or a spoon until no dry bits remain.
Cover the bowl with plastic wrap and set aside to *autolyse (see page 241).*
Uncover the bowl, sprinkle over the salt (1 ⅖ tsp), then pinch it into the dough.
Slowly add the remaining 1 ¾ oz of water until fully incorporated, then mix in the olive oil (2 ⅔ Tbsp).
Turn the dough out onto a work surface and knead until it is smooth and elastic.
Shape the dough into a rough ball and place it in a lightly greased bowl. Cover with plastic wrap and set aside to rise at room temperature.
Uncover the bowl and do one set of stretch-and-folds to build strength *(see page 246)*: Pull one edge of the dough up and fold it across the top of the dough, patting lightly to adhere. Turn the bowl a quarter turn and repeat until you have done a full revolution.
Cover the bowl with plastic wrap and set aside until the dough has doubled in volume.
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