Pizza tongues



Pizza is good in any shape or form: round, in a tray, as a roll or folded. But have you ever tried pizza tongues? They are usually served at bars, along with toasted sandwiches or panini, as a quick lunch, and are always popular with everyone! Together today we'll take a look at how to make them and discover all the secrets for baking them to perfection. We opted for a tomato, gorgonzola cheese and prosciutto crudo topping, but you can let your imagination run wild and customize each strip with whatever ingredients your guests prefer! To enrich a buffet and impress everyone, cut them into triangles!?


Ingredients for the poolish
Manitoba flour 1 cup (100 g)
Water 7 tbsp (100 g)
Fresh brewer's yeast tsp (1 g)
For the dough
Manitoba flour 1 cup (200 g)
Type 00 flour 2 cups (200 g)
Water 1 cup (200 g)
Fresh brewer's yeast 1 tsp (4 g)
Malt 1 tsp
Extra virgin olive oil 2 tbsp (20 g)
Fine salt 2 tsp (10 g)
For the condiment
Peeled tomatoes 1 cup (250 g)
Prosciutto crudo 4 oz (120 g)
Gorgonzola cheese 2 oz (80 g)
Extra virgin olive oil 2 tsp (10 g)
Fine salt 1 tsp

How to prepare Pizza tongues

To prepare pizza tongues, start with the poolish: place the manitoba wheat, water 1 and the crumbled yeast in a bowl 2. Stir with a fork or spatula 3 for just enough time to amalgamate the ingredients.

Cover with plastic wrap 4 and leave the poolish at room temperature for 12 hours. Once this time is up 5, place the poolish in a bigger bowl 6.

Add the water 7, the crumbled yeast 8 and stir with a spatula 9.

Now add both the flours 10 and stir once more with a spatula 11. Once you have created a homogeneous mixture, add the malt 12,

the oil 13, the salt 14 and knead by hand 15.

Place it on a work top 16 and without adding any flour, knead for ten minutes or so 17, until smooth. If too sticky, leave the dough to rest for a few minutes before kneading 17. Roll the dough into a ball 18

and move it to a lightly greased and capacious bowl, possibly wooden. Cover with plastic wrap 19 and leave to leaven for 3 hours at room temperature. Once the dough is nice and leavened 20, place it on a pastry board 21.

Divide it into 4 portions, each 7 oz (200 g), using a spatula 22. Round each piece, using a dash of flour 23. Cover with a cloth and leave to rest for 30 minutes 24.

Once this time is up, press down on the dough balls 25 and delicately spread them into strips, by hand 26. If they shrink, leave them to rest for a little while longer, covered with the cloth. Now place the peeled tomatoes in a bowl and press them with the back of a fork 27.

Add salt and oil for flavor 28. Place the first pizza strip onto an oven tray: if big enough, you can bake a couple of strips at the same time, but bear in mind that they will grow during baking. Use a spoon 29 to spread the tomato over the pizza strip, but leave a space around the edge 30. Bake in a ventilated oven preheated to 410°F(210°C), for 15 minutes.

Now remove the pizza strips from the oven 31 and add the gorgonzola cheese using a knife 32.

Bake for another 5 minutes, once more at the temperature indicated, until the cheese has melted. Now remove from the oven 34, add the prosciutto crudo 35 and serve your pizza tongs 36.


Pizza strips can be stored in the refrigerator for 1-2 days. We recommend heating them up before serving, and adding the prosciutto at the last moment.?

Alternatively, they can be frozen after baking, once more without the prosciutto.?


Enrich pizza tongues with whatever ingredients you love: for example, you could use burrata cheese instead of gorgonzola, or replace the prosciutto with grilled zucchini or artichokes!?

For the translation of some texts, artificial intelligence tools may have been used.