We’ve already talked about how specific Italian food can be. You can’t just say pasta, you have to choose among hundreds of shapes, decide on the sauce, and pick the right cooking method. (If you missed that article, you can find it here.) The same goes for pizza. There’s Neapolitan pizza and Roman pizza: two of the most well-known and widely replicated styles around the world. But the list doesn’t stop there.
There’s the thick, square-sliced pizza you grab at bars or for a quick lunch. There’s fried pizza for those indulgent, late-night cravings. There are pizzette: small, round pizzas with usually low-quality cheese, sold in bakeries and eaten at the school break.
And then, when summer hits, lingue di pizza (pizza tongues) make their seasonal debut.
They’re the snack you devour at the beach after a long, hot afternoon of playing in the sand. They’re the perfect aperitivo paired with two cold beers while watching the sun dip into the sea. They’re your only joy during those last long university afternoons spent studying for final exams.
Pizza tongues are thin, long pieces of pizza dough with rounded edges. They are crispy on the edges and soft in the middle. Traditionally topped only with tomato sauce and oregano, they’re simple, comforting, and best of all: easy to make, thanks to a no-rise dough.
