Pizza Tongues

Method

1. Take the leavened pizza dough and gently stretch it out by hand. Do not use a rolling pin.
2. Cut the dough into strips to form the tongue shapes. The narrower the strips, the crispier they become.
3. Stretch each piece by holding the ends, creating small dimples inside so the toppings settle, and tap the ends to elongate slightly.
4. Add toppings of your choice: for the first batch, a little cooked ham and fior di latte (mozzarella). For the second (white) batch, mushrooms and sausage. For the red batch, simple tomato sauce or tomato and mozzarella.
5. Drizzle a little olive oil over all the tongues before baking.
6. Bake: if using a pan, place on the bottom oven rack at 200°C for 10 minutes, then transfer them onto the oven grate at 3/4 height for another 4-5 minutes to crisp.
7. Once done, drizzle with a little more olive oil and serve.