Probably the most well-known form of Neapolitan fried pizza—“pizza fritta”—doesn’t truly resemble a pizza in any respect: it appears like an enormous, fried calzone. Montanara (or on this case the smaller “montanarina”) appears like a margherita pizza with a base of fried dough. It’s less complicated to make at house than the stuffed pizza fritta, making it an important recipe to strive if you need some Neapolitan avenue meals from the consolation of your personal kitchen.
Montanara Recipe | Mini Fried Italian Pizza
Watch the Pasta Grammar video the place we make Montanara pizza right here:
Makes: 6 mini pizzas
Cook dinner Time: 1 hour of cooking time, with 15 hours of rising time
For the dough, you will want:
1/2 cup (125ml) water
3/4 tsp. (3g) lively dry yeast
2 cups (250g) Manitoba or bread flour, plus further for dusting
2 tsp. (10g) salt
Vegetable oil for frying (or different impartial oil of your alternative)
For topping, you’ll want:
In a big mixing bowl, mix the water and yeast. Stir till the yeast dissolves fully. Steadily add the flour whereas mixing by hand. When all the flour is added and a tough dough begins to type, combine within the salt as properly.
Switch the dough to a flippantly floured floor. “Knead” it by gently folding the dough in half about 10 occasions. Mud the within of the blending bowl with flour, place the dough ball again in, and canopy the bowl with plastic wrap. Let the dough mature for 12 hours in a fridge.
Take away the dough bowl from the fridge and let it rise at room temperature for two hours. On a floured floor, lower the dough into 6 equal parts and type every right into a easy ball. You are able to do so by gently folding and tucking any tough edges beneath in order that the highest turns into easy and even. Place the dough balls onto a floured baking tray, leaving just a few inches of area in between. Cowl with plastic wrap and let the dough rise at room temperature for one more hour.
Fill a small pot with about 2 inches of oil and produce as much as medium/excessive temperature. If you happen to can drop in a bread crumb or small morsel of dough and it begins to bubble instantly, the oil is scorching sufficient to fry.
Take away one dough ball from the tray and gently flatten it right into a disc together with your fingers. Fastidiously drop it into the oil. The dough will rapidly puff up, that is regular! Flip the dough over regularly because it fries, and thoroughly baste it with oil utilizing a spoon. When the dough is golden brown, take away it to a paper towel to empty. Repeat to fry the opposite dough balls.
Gently press down the facilities of the fried dough balls. Fill the depressions with just a few spoonfuls of tomato sauce and high with a beneficiant grating of Parmigiano cheese and a single basil leaf. Serve heat and contemporary.
Wish to strive the Sicilian model of mini avenue meals pizza? Try our recipe for Rosticeria Siciliana! On the lookout for different wonderful Neapolitan meals? Everybody ought to strive Ragù alla Napoletana not less than as soon as of their life!