When you're craving homemade pizza but don't feel like waiting for your dough to rise, this quick and easy no yeast pizza, known as lingue di pizza, is thin, crisp, and ready in about an hour!
This is the recipe you need when you want homemade pizza in a hurry! Lingue di pizza are perfect for lunch, a quick snack or to take along on a picnic.
Lingue di pizza, which means pizza tongues due to their elongated shape, are commonly found in Roman bakeries. They are prepared without yeast, are thin, crisp and usually topped with tomato passata and oregano.
I used a combination of all-purpose flour and fine semolina flour for my lingue di pizza for extra crunchy texture. But you may opt for only all-purpose flour, if you prefer, or if you don't happen to have semolina flour in your pantry.
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Here's why we love lingue di pizza!
- The dough comes together in minutes and only requires a 30 minutes rest period.
- The dough is thin, crisp and satisfying!
- You'll have simple homemade pizza ready to enjoy in about an hour!
- You can top this simple, versatile dough with ingredients of your choice. Just be sure to not overload your dough to prevent it from becoming soggy.
Lingue di Pizza Ingredients
- Semolina: I used fine textured semolina flour
- Tomato passata (puréed tomatoes): may be replaced with diced tomatoes or canned plum tomatoes broken down with your hands or a potato masher.
- Fresh basil leaves: to garnish once out of the oven (optional).
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Lingue di Pizza - Easy No Yeast Pizza
- In a large bowl, stir together the flour; semolina and salt.
- Make a well in the center and pour in the water and olive oil. Stir with a wooden spoon until you have a shaggy dough.
- Turn the dough onto a lightly floured counter and knead for a few minutes until smooth. Cover and let rest for 30 minutes at room temperature.
- Meanwhile prepare a simple tomato sauce by combining the tomato passata, finely minced clove of garlic, olive oil, salt and oregano in a bowl. Stir to combine.
- Preheat your oven to 500 degrees F and grease two baking sheets with olive oil. Divide the dough into 8 pieces and roll each piece into a ball.
- Use a rolling pin to flatten each piece of dough into an thin, oval shape long enough to fit onto your baking sheet. Place 4 pizzas on each baking sheet.
- Top each pizza with about 2 tbsp. of tomato sauce. Spread it evenly over the entire surface. If desired, drizzle each pizza lightly with olive oil.
- Bake for 15-18 minutes until the edges of the dough, as well as the underside of each pizza, are golden brown. If you prefer darker, almost charred edges, let bake an extra couple of minutes. Serve hot topped with fresh basil (optional).
Recipe FAQs
-Add mozzarella in the last 5 minutes of baking to ensure that it doesn't burn.
-Top with thinly sliced vegetables of your choice such as peppers, mushrooms or even olives. Do not overload the pizza.
-Top with a slice of prosciutto or mortadella immediately when the pizzas come out of the oven.
To ensure the best crisp texture, heat your leftover pizzas in a 350 degrees F preheated oven.
Wrap well and place in an airtight container or freezer bag. Defrost at room temperature and warm in a preheated 350 degrees F oven.
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Lingue di Pizza - Easy No Yeast Pizza
Ingredients
- 2⅓ cups all-purpose flour
- 1¼ cups fine semolina flour
- 2 teaspoon salt divided
- 3 tbsp. olive oil divided, plus extra for greasing your baking sheets
- 1¼ cups water at room temperature
- 1¼ cups tomato passata
- 1 clove garlic finely minced
- 1 tbsp. oregano or more as desired
- fresh basil leaves for garnishing (optional)
Instructions
- In a large bowl, stir together the flour; semolina and 1 ½ tsps. of salt.
- Make a well in the center and pour in the water and 2 tbsps. of olive oil. Stir with a wooden spoon until you have a shaggy dough.
- Turn the dough onto a lightly floured counter and knead for a few minutes until smooth. Cover and let rest for 30 minutes at room temperature.
- Meanwhile prepare a simple tomato sauce by combining the tomato passata, finely minced clove of garlic, 1 tbsp. of olive oil, ½ teaspoon of salt and oregano in a bowl. Stir to combine.
- Preheat your oven to 500 degrees F and grease two baking sheets (16"x12") with olive oil. Divide the dough into 8 pieces and roll each piece into a ball.
- Use a rolling pin to flatten each piece of dough into an thin, oval shape long enough to fit onto your baking sheet. Place 4 pizzas on each baking sheet.
- Top each pizza with about 2 tbsp. of tomato sauce. Spread it evenly over the entire surface. If desired, drizzle each pizza lightly with olive oil.
- Bake for 15-18 minutes until the edges of the dough, as well as the underside of each pizza, are golden brown. If you prefer darker, almost charred edges, let bake an extra couple of minutes.
- Top with fresh basil leaves and serve hot.
Notes
-Top with thinly sliced vegetables of your choice such as peppers, mushrooms or even olives. Do not overload the pizza.
-Top with a slice of prosciutto or mortadella immediately when the pizzas come out of the oven. To reheat leftovers: To ensure the best crisp texture, heat your leftover pizzas in a 350 degrees F preheated oven. To freeze: Wrap well and place in an airtight container or freezer bag. Defrost at room temperature and warm in a preheated 350 degrees F oven.
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