Uploaded June 2016 | Updated September 2026, 2 weeks ago
Fogcrawler's Artisan Lengua Pizza
Ingredients
Dough:
2 ½ cups high gluten flour
1 tsp. Salt
1 tbsp. Cultured yeast
¼ cup olive oil
1 cup ice water
Semolina flour (For dusting)
Coarse corn meal (For hearth baked flavor)
Toppings:
Creamy cilantro dressing (sauce)
Mozzarella cheese (smoked if available)
Beef tongue
Fresh chopped cilantro
Red onion
Crushed garlic
Avocado
Parmesan cheese (smoked if available)
Paprika
Lime
Directions:
The day before...
The dough must be made the day before, which would also be a good time to cook the tongue, considering it will take 3-4 hours to simmer. (1 hr. per lb.)
Place the HG flour, salt and yeast in a large stainless bowl and mix well. Add half of the olive oil, (Save the rest for brushing the dough skin edges) and add the ice water. Mix with a fork until dough ball forms, then knead by hand with fist, until all ingredients blended into the dough ball. Immediately, cover and place in ice chest. (Don’t worry, sugars will form to activate the yeast)
Fill a 14” camp oven ⅔ full of water, place whole beef tongue into the oven. Add onions, peppercorns, crushed garlic, bay leaves and bring to a boil. Reduce heat and simmer 3-4 hours. Remove tongue, let it cool a few minutes and peel the skin off of the tongue, Cut tongue into ⅜” thick slices and cube. (See our Tacos de Lengua video for further details on how to prepare the tongue)
Day of making the pizza...
Dust a breadboard with Semolina flour and roll out the dough. Trim dough to the desired size and dock with a dough docker or fork. (See our Camp Oven Artisan Pizza Challenge video for finer tips getting the perfect pizza skin) Place the pizza skin into a cold 14” camp oven, using parchment paper makes this an easy task. Spread desired amount of dressing onto the pizza skin, add Mozzarella cheese, lightly spread chopped cilantro over the cheese and place pieces of cooked tongue on top. Add chopped red onion. “Stitch” the toppings together with a little bit of Mozzarella and add grated Parmesan cheese. Place lid on oven and place 2 tight rings of briquettes under the oven. Place 2 tight rings of briquettes on the lid, adding a loose ring of briquettes, forming a 3rd ring of coals on top of the lid. Bake for 18 minutes. (Hot and fast) Remove pizza from oven and sprinkle with Paprika. Place Avocado slices on top and add more Parmesan cheese. Add fresh chopped cilantro leaves. Allow cheese to set before slicing. Squeeze a lime wedge on top of slice and ENJOY!!!
Fogcrawler's Artisan Lengua Pizza
Ingredients
Dough:
2 ½ cups high gluten flour
1 tsp. Salt
1 tbsp. Cultured yeast
¼ cup olive oil
1 cup ice water
Semolina flour (For dusting)
Coarse corn meal (For hearth baked flavor)
Toppings:
Creamy cilantro dressing (sauce)
Mozzarella cheese (smoked if available)
Beef tongue
Fresh chopped cilantro
Red onion
Crushed garlic
Avocado
Parmesan cheese (smoked if available)
Paprika
Lime
Directions:
The day before...
The dough must be made the day before, which would also be a good time to cook the tongue, considering it will take 3-4 hours to simmer. (1 hr. per lb.)
Place the HG flour, salt and yeast in a large stainless bowl and mix well. Add half of the olive oil, (Save the rest for brushing the dough skin edges) and add the ice water. Mix with a fork until dough ball forms, then knead by hand with fist, until all ingredients blended into the dough ball. Immediately, cover and place in ice chest. (Don’t worry, sugars will form to activate the yeast)
Fill a 14” camp oven ⅔ full of water, place whole beef tongue into the oven. Add onions, peppercorns, crushed garlic, bay leaves and bring to a boil. Reduce heat and simmer 3-4 hours. Remove tongue, let it cool a few minutes and peel the skin off of the tongue, Cut tongue into ⅜” thick slices and cube. (See our Tacos de Lengua video for further details on how to prepare the tongue)
Day of making the pizza...
Dust a breadboard with Semolina flour and roll out the dough. Trim dough to the desired size and dock with a dough docker or fork. (See our Camp Oven Artisan Pizza Challenge video for finer tips getting the perfect pizza skin) Place the pizza skin into a cold 14” camp oven, using parchment paper makes this an easy task. Spread desired amount of dressing onto the pizza skin, add Mozzarella cheese, lightly spread chopped cilantro over the cheese and place pieces of cooked tongue on top. Add chopped red onion. “Stitch” the toppings together with a little bit of Mozzarella and add grated Parmesan cheese. Place lid on oven and place 2 tight rings of briquettes under the oven. Place 2 tight rings of briquettes on the lid, adding a loose ring of briquettes, forming a 3rd ring of coals on top of the lid. Bake for 18 minutes. (Hot and fast) Remove pizza from oven and sprinkle with Paprika. Place Avocado slices on top and add more Parmesan cheese. Add fresh chopped cilantro leaves. Allow cheese to set before slicing. Squeeze a lime wedge on top of slice and ENJOY!!!
