Lingue-Style Margherita Pizza with La Spezia Seasoning

(All-Purpose Flour • Home Oven • Weeknight Friendly)

This pizza is about thin dough, restraint, and flavor clarity.Less topping. More intention.

Yield

2 long, thin pizzas (lingue-style) Serves 2–4 as a light meal or shared board

Dough (Same-Day, No Mixer)

Ingredients

• 2 cups all-purpose flour

• ¾ cup warm water (about 100–105°F)

• 1 tsp yeast (instant or active dry)

• 1 tsp salt

• 1 tbsp olive oil

Method

1. In a large bowl, mix flour, yeast, and salt.

2. Add warm water and olive oil. Stir until a shaggy dough forms.

3. Turn onto the counter and knead gently 2–3 minutes until smooth.

4. Place in a lightly oiled bowl, cover, and rest 45–60 minutes, until soft and puffy (not necessarily doubled).

The dough should feel soft and relaxed, not stiff.

Margherita Topping (Simple & Balanced)

Ingredients

• ½ cup crushed tomatoes or good-quality tomato sauce

• 1 tsp olive oil

• Pinch of salt

• 1 tsp La Spezia Seasoning

• 4–6 oz mozzarella, sliced thin

  • fresh mozzarella or low-moisture both work

• Fresh basil (optional, after baking)

Prep

Stir tomatoes, olive oil, salt, and La Spezia together. Taste—it should be bright, herbal, and gentle, not heavy.

Oven Setup

• Preheat oven to 500°F (or as hot as it will go)

• Place a sheet pan or cast-iron skillet upside down in the oven to heat

Shape the Lingue

1. Divide dough into 2 pieces.

2. On lightly floured parchment paper, gently stretch each piece into a long oval or rectangle, about 10–12 inches long.

3. Stretch slowly. If the dough resists, let it rest 5 minutes, then continue.

You should be able to see light through the dough—that’s the goal.

Assemble

1. Brush dough lightly with olive oil.

2. Spread a very thin layer of tomato mixture.

3. Add mozzarella sparingly—less than you think.

4. Optional: a tiny drizzle of olive oil.

Bake

• Slide the parchment onto the hot pan or stone.

• Bake 7–9 minutes, until:

  • Edges blister and crisp

  • Bottom is lightly charred

  • Cheese is just melted, not soupy

Remove and finish with:

• Fresh basil (if using)

• A small pinch more La Spezia, if desired

How to Serve

• Cut into long strips

• Eat by hand

• Optional: serve with olive oil for dipping

This is not a knife-and-fork pizza. It’s a tear, taste, pause pizza.

La Spezia

$11.00

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