Post by PizzaZona on May 17, 2013 18:58:21 GMT
This is a special type of pizza that apparently originated in Naples. Some time ago the wife’s of bakers would take old or stale dough home and fry it and then top it like a pizza. This would be a cheap family meal made from dough that would otherwise be wasted.
It has, by all accounts, been introduced in to New York over the past year or so and has proved very popular. It has very quickly proved itself a favorite in our house; the kids, in particular, love it!
The New York Time published an article last year about the sucessful introduction of Montamara in to New York - www.nytimes.com/2012/04/18/dining/the-montanara-pizza-with-a-deep-fried-crust-comes-to-new-york.html?_r=0
What you'll need:
Before you begin gather everything you’ll need together so that you know where it is when you need it. You will need:
• Neapolitan Pizza dough - ready and formed in to discs between 10” and 12”
• A bread/pizza peel – preferably wood because they don’t stick so easily
• Some flour to dust your pizza peel
• A wok or deep frying pan that is big enough to fry a 10”-12” disc of dough
• Approximately 1.25 liters of vegetable oil for frying
• A large mesh spoon for holding and turning the disc of dough
• A suitable burner or other heat source to heat the oil
• A pizza tray to place the cooked dough disc on
• Sauce, mozzarella and toppings to dress your Montanara Fried Pizza
• A pre-heated oven to finish cooking the dressed pizza
Here's how you make it:
1. Prepare a batch of your favourite Neapolitan dough and form a 12" disc of the dough on a dusted wooden peel.
2. Heat a pan or wok of vegetable oil to 150 degrees celcius.
*** Please be very careful with the pan of oil ***
3. Carefully place the disc of dough in to the oil and cook it for one to one and a half minutes. You may nee dto use a large slotted spoon to hold the disc under the ssurface of the oil.
4. Turn the disc and cook for another thirty seconds to one minute. Again press the disc down with your large slotted spoon.
5. Remove the dough from the oil nd shake the excess oil from it.
6. Dress the pizza with a neapolitan sauce (I use a plain high quality passatta with a little oregano and fresh ground black pepper) about 100g of fresh mozzarella and any other toppings you would like.
7a. Place the dressed pizza on a tray and finish it off in your pizza oven.
7b. If you are using a wood fired oven you probably won't want to use a tray but you may need to dome the pizza after a few seconds so as to cook the top witout burning the bottom. As master of your own oven you will know what is best.
That's all there is to it. It may sound a little gross to fry your pizza dough but you will be pleasantly surprised wheen you taste it. The Neapolitans are seldom wrong when it comes to pizza so trust them and ye shall delight in the rewards of Montamara!
When you try it, please let me know if you enjoy it.
Lawrence
info@pizzazona.com
It has, by all accounts, been introduced in to New York over the past year or so and has proved very popular. It has very quickly proved itself a favorite in our house; the kids, in particular, love it!
The New York Time published an article last year about the sucessful introduction of Montamara in to New York - www.nytimes.com/2012/04/18/dining/the-montanara-pizza-with-a-deep-fried-crust-comes-to-new-york.html?_r=0
What you'll need:
Before you begin gather everything you’ll need together so that you know where it is when you need it. You will need:
• Neapolitan Pizza dough - ready and formed in to discs between 10” and 12”
• A bread/pizza peel – preferably wood because they don’t stick so easily
• Some flour to dust your pizza peel
• A wok or deep frying pan that is big enough to fry a 10”-12” disc of dough
• Approximately 1.25 liters of vegetable oil for frying
• A large mesh spoon for holding and turning the disc of dough
• A suitable burner or other heat source to heat the oil
• A pizza tray to place the cooked dough disc on
• Sauce, mozzarella and toppings to dress your Montanara Fried Pizza
• A pre-heated oven to finish cooking the dressed pizza
Here's how you make it:
1. Prepare a batch of your favourite Neapolitan dough and form a 12" disc of the dough on a dusted wooden peel.
2. Heat a pan or wok of vegetable oil to 150 degrees celcius.
*** Please be very careful with the pan of oil ***
3. Carefully place the disc of dough in to the oil and cook it for one to one and a half minutes. You may nee dto use a large slotted spoon to hold the disc under the ssurface of the oil.
4. Turn the disc and cook for another thirty seconds to one minute. Again press the disc down with your large slotted spoon.
5. Remove the dough from the oil nd shake the excess oil from it.
6. Dress the pizza with a neapolitan sauce (I use a plain high quality passatta with a little oregano and fresh ground black pepper) about 100g of fresh mozzarella and any other toppings you would like.
7a. Place the dressed pizza on a tray and finish it off in your pizza oven.
7b. If you are using a wood fired oven you probably won't want to use a tray but you may need to dome the pizza after a few seconds so as to cook the top witout burning the bottom. As master of your own oven you will know what is best.
That's all there is to it. It may sound a little gross to fry your pizza dough but you will be pleasantly surprised wheen you taste it. The Neapolitans are seldom wrong when it comes to pizza so trust them and ye shall delight in the rewards of Montamara!
When you try it, please let me know if you enjoy it.
Lawrence
info@pizzazona.com
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