Pizza language

Ingredients for 3 servings:

• 300 g flour
• 240 ml water, lukewarm
• 2 g yeast, fresh
• 1 tsp salt
• 3 tbsp olive oil
• ½ tsp honey or baking malt
• n. B. Vegetables of your choice
• 1 ball of mozzarella (burrata would be better)
• n. B. Olive oil for drizzling
• Salt
• Oil for the hands
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 25 minutes; Total time approx. 18 hours 55 minutes

Pizza tongue

Mix the flour with water and yeast. The small amount of yeast is just right for the amount of flour, as the dough needs a long rise. Add salt and honey or malt. Finally, mix in the olive oil. Knead everything well with a dough hook. This will form a soft dough. Transfer to a large bowl, lightly coat with olive oil and cover with plastic wrap. Let rise at room temperature for 18 hours. Sauté the selected vegetables and let cool. Place the baking tray on the lowest oven rack and preheat the oven to 250°C with the empty baking tray. Using a spatula, transfer the very soft dough to a well-floured surface. Use the spatula to divide it into 3 pieces and let it rest for 10 minutes to relax. Then lightly oil your hands to prevent the dough from sticking. Roll the dough into an oblong shape (like a tongue) and place it on baking paper. Once the temperature is reached, transfer the dough pieces to the baking sheet using the parchment paper and bake for approximately 18-20 minutes. Remove the pizza slices from the oven. Top with the steamed vegetables, spread with mozzarella or burrata, season with salt if desired, drizzle with a little olive oil, and return to the oven for approximately 3 minutes to allow the cheese to melt slightly. Burrata is an Italian cream cheese made from cow’s milk, which is unfortunately a bit expensive. But as mentioned above, you can also use regular mozzarella as an alternative.