Pizza fritta Montanara is small pizza dough deep-fried and topped like a pizza. This classic Neapolitan street food is a savory dough with a crispy outside and a warm, gooey center, served topped with mozzarella, tomato sauce, basil, and freshly grated Parmesan. They are very popular as appetizers as they are simple to make and easy to serve at parties, as these fried pizzas are small and can be eaten by hand.
Course Starters
Cuisine Italian
Keyword deep fried pizza, fried pizza, fried pizza dough
To activate the yeast, mix it with water. The water should be lukewarm or at room temperature. Add ½ teaspoon of sugar, and let it rest until it becomes foamy.
In the meantime, strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed. Make a ‘well’ in the centre of the flour mix.
3 cup Caputo flour 00, 1.5 teaspoon salt
Slowly pour the yeast and water mixture in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
Once they are thoroughly mixed continue mixing the flour with your hands until the dough becomes a ball that comes away easily from the side of the bowl.
Take the dough out of the bowl and knead it on a flat surface. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 1.5 hours.
For the best result, let the dough rest in the fridge overnight, well-floured and wrapped in a plastic bag, otherwise it will crawl all over the fridge.
Bring the sought to room temperature the next day and divide the dough into balls. They should be around 2 oz - 60 gr. Let them rest for 30 minutes
Preparing the tomato sauce
Stir fry the garlic clove with 2 tablespoon of olive oil