Lingue di Pizza - Easy No Yeast Pizza
When you want 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!
Servings 8 pizzas
Calories 297kcal
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
Additional topping suggestions:
-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 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.
-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.
Nutrition
Calories: 297kcal | Carbohydrates: 52g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 596mg | Potassium: 293mg | Fiber: 4g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 4mg
