Lingue di Pizza (literally “pizza tongues”) are elongated Italian pizzas that offer a delicious alternative to the classic round pie. Commonly found in Italian bakeries and cafés, these rustic, long-shaped pizzas are soft inside with a lightly crispy crust outside. They are perfect for family dinners, party buffets, aperitivo nights, or even as a hearty snack.
Made with a simple yeast dough combining flour, remilled semolina, extra virgin olive oil, and fresh yeast, lingue di pizza are easy to prepare at home. Once risen, the dough is shaped into long ovals and topped with your favorite ingredients — from classic tomato and mozzarella to mushrooms and prosciutto. The result is a versatile and irresistible homemade Italian pizza.
Ingredients
For the Dough (Makes 8 Lingue di Pizza)
425 g water
400 g Type 0 flour (or all-purpose flour)
100 g remilled semolina flour
20 g extra virgin olive oil
12 g fresh brewer’s yeast
2 teaspoons salt
1 teaspoon sugar
For the Tomato Pizzas
500 g canned peeled tomatoes
200 g mozzarella
1 garlic clove (optional)
Dried oregano, to taste
A pinch of sugar
Extra virgin olive oil, to taste
For the Mushroom & Prosciutto Pizza
350 g mushrooms
200 g mozzarella
100 g prosciutto crudo
1 small bunch fresh thyme
½ glass white wine
Extra virgin olive oil, to taste
Preparation Method
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